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THE 



FIELD AND GARDEN 



VEGETABLES OF AMERICA 

CONTAINING 

FULL DESCRIPTIONS OF NEARLY ELEVEN HUNDRED SPECIES AND 

VARIETIES; WITH DIRECTIONS FOR PROPAGATION, 

CULTURE, AND USE; ILLUSTRATED. 



BY 

FEARING BURR, JR. 

1) 






t:!^. 



BOSTON: 

J. E. TILTON AND COMPANY. 

1865. 



^ I 



Entered, according to Act of Congress, in the year 1S63 by 

FEARING BURR, JR., 

In the Clerk's Office of the District Court of the District of Massachusetts. 



Entered, according to Act of Congress, in the year 1865, by 

FEARING BURR, JR., 

In the Clerk's Office of the District Court of the District of Massachusetts. 



2 ^^ 0\ 



ELECTROTTPKD AT THE 

Boston Stereotype Foundry, 
No. 4 Spring Lane. 



Pres 



lor'.c by John Wilson & Son, Boston. 



TO 



HON. ALBERT FEAEING, 

President of the Hingham Agricultural and Horticultural Society, 

WHOSE EARNEST LABORS AND LIBERAL CONTRIBUTIONS IN THE CAUSE OF HUMANITY 

HAVE ENDEARED HIS NAME TO THE AGED POOR AND TO ORPHAN CHILDREN, 

ANT) WHOSE ACTIVE SERVICES HAVE EXERTED SO BENEFICIAL 

AN INFLUENCE ON AGRICULTURAL PURSUITS IN 

HIS NATIVE TOWN, 

€hx$ ^oinmz is cjraMuIlg anb xt$T^tciMly^ ^AuttH, 

BY THE AUTHOR. 



PEBFAC E. 



Though embracing all the directions neces- 
sary for the successful management of a Vege- 
table Garden, the present volume is offered to 
the public as a manual, or guide, to assist in 
the selection of varieties rather than as a 
treatise on cultivation. Through the standard 
works of American authors, as well as by means 
of the numerous agricultural and horticultural 
periodicals of our time, all information of im- 
portance relative to the various methods of 
propagation and culture, now in general prac- 
tice, can be readily obtained. 

But, with regard to the characteristics which 
distinguish the numerous varieties; their dif- 
ference in size, form, color, quality, and season 

A* (V) 



vi PREFACE. 

of perfection ; their hardiness, productiveness, 
and comparative value for cultivation, — these 
details, a knowledge of which is important as 
well to the experienced cultivator as to the 
beginner, have heretofore been obtained only 
through sources scattered and fragmentary. 

To supply this deficiency in horticultural lit- 
erature, I have endeavored, in the following 
pages, to give full descriptions of the vegetables 
common to the gardens of this country. It is 
not, however, presumed that the list is com- 
plete, as many varieties, perhaps of much excel- 
lence, are comparatively local : never having 
been described, they are, of course, little known. 
Neither is the expectation indulged that all the 
descriptions will be found perfect; though much 
allowance must be made in this respect for the 
influence of soil, locality, and climate, as well 
as for the difference in taste of different indi- 
viduals. 

Much time, labor, and expense have been 



PREFACE. vii 

devoted to secure accuracy of names and syn- 
onymes, — the seeds of nearly all of the prom- 
inent varieties having been imported both from 
England and France, and planted, in connection 
with American vegetables of the same name, 
with reference to this object alone. 

The delay and patience required in the prep- 
aration of a work like the present may be in 
some degree appreciated from the fact, that in 
order to obtain some comparatively unimportant 
particular with regard to the foliage, flower, 
fruit, or seed, of some obscure and almost un- 
known plant, it has been found necessary to 
import the seed or root ; to plant, to till, to 
watch, and wait an entire season. 

Though some vegetables have been included 
which have proved of little value either for the 
table or for agricultural purposes, still it is 
believed such descriptions will be found by no 
means unimportant; as a timely knowledge of 
that which is inferior, or absolutely worthless, 



Vlll 



PREFACE. 



is often as advantageous as a knowledge of 
that which is of positive superiority. 

That the volume may be acceptable to the 
agriculturist, seedsman, and to all who may 
possess, cultivate, or find pleasure in, a garden, 
is the sincere wish of the author. 

F. B., Jr. 

HiNGHAM, February, 1865. 



ACKNOWLEDGMENTS. 



In the preparation of this work, I have received the 
cheerful cooperation of many esteemed personal friends, to 
whom I would here express my grateful acknowledgments. 

For many valuable suggestions with regard to the cul- 
ture and general management of the Potato, as well as 
for much important information respecting nearly all of 
our American varieties of this vegetable, I am indebted 
to J. F. C. Hyde, Esq., of Newton, Mass., whose long 
experience in the production of seedlings, as well as in 
the cultivation of established kinds, will give peculiar value 
to this portion of the volume. 

The illustrations, so excellent and truthful, are from the 
pencil of Mr. Isaac Sprague, of Cambridge, Mass., whose 
fine delineations of animal as well as vegetable life have 
won for him the reputation of being " the first of living 
artists." 

I am peculiarly indebted to Rev. E. Porter Dyer, of 
Hingham, for much valuable advice and assistance, and 
cannot too fully express my obligations for the unvarying 
kindness and courteous manner in which repeated, and 
perhaps often unseasonable, requests for aid have been 
received and granted. 

My acknowledgments are also due to Hon. Joseph 
Breck, author of " Book of Flowers," and late President 
of the Massachusetts Horticultural Society ; to Charles 
M. HovEY, Esq., editor of ''The Magazine of Horticul- 

(ix) 



X ACKNOWLEDGMENTS. 

ture," and President of the Massachusetts Horticultural 
Society ; to Phineas B. Hovey, Esq., nurseryman and 
seedsman, of Cambridge, Mass. ; and to Daniel T. Cur- 
tis, Esq., seedsman and florist, and for many years Chair- 
man of the Committee on Vegetables of the Massachusetts 
Horticultural Society. 

For information or other very acceptable assistance, I am 
also indebted to Rev. Calvin Lincoln, of Hingham, Mass. ; 
Rev. John L. Russell, of Salem, Mass. ; John A. But- 
ler, Esq., of Chelsea, Mass. ; Edward S. Rand, Jun., 
Esq., of Boston; Mr. Austin Bronson, of Enfield, N. H. ; 
George W. Pratt, Esq., of Boston; Mr. E. Henri- 
Greenwood, of Needham, Mass. ; Mr. Calvin A. Lin- 
coln, of Hingham, Mass. ; Dr. Thomas M. Brewer, of 
Boston, Mass. ; John M. Ives, Esq., of Salem, Mass. ; 
Mr. James Scott, of Hatfield, Mass. ; Mr. Alonzo Crafts, 
of Whateley, Mass. ; Mr. John C. Hovey, of Cambridge, 
Mass. ; Mr. Isaac P. Rand, of Dorchester, Mass. ; Mr. 
George Everett, of Concord, Mass. ; and Mr. Caleb 
Bates, of Kingston, Mass. 

From a work entitled " Descriptions des Plantes Pota- 
geres, par Vilmorin, Andrieux, et Cie., Paris ; " from 
Charles McIntosh's excellent " Book of the Garden ; " 
the " Gardener's Assistant," by Robert Thompson ; 
" Rogers's Vegetable Cultivator ; " and " Lawson's Agricul- 
turist's Manual," — I have made liberal extracts ; and lest, 
in the course of the volume, any omission of authority 
may occur where it should have been accredited, my 
indebtedness to the valuable publications above mentioned 
is here candidly confessed. 



ABBREVIATIONS AND AUTHORITIES, 



Jm. Agr. — The American Agriculturist. By Orange Judd, A. M. New 

York. Monthly. 1842 to the present time. 
Big. — Plants of Boston and Vicinity. By Jacob Bigelow, M. D. Boston, 

1840. 
Bon Jard. — 'Le Bon Jardinier pour I'Annee 1859. Par A. Poiteau et M. 

ViLMORIN. 

Corb. — The American Gardener. By William Corbett. Concord, Boston, 

and New York, 1842. 
Cot. Gard. — The Cottage Gardener. By George W. Johnson and Kobert 

Hogg. Weekly. London. 
Count. Gent. — The Country Gentleman. By Luther Tucker and Son. 

Weekly. Albany, N. Y. 
Be Cand. — De Candolle's Systema Naturale. By Prof. De Candolle. 2 vols. 

8vo. Paris, 1818, 1821. 
Down. — The Fruit and Fruit-trees of America. By A. J. Downing. Revised 

and corrected by Charles Downing, 1858. 
Gard. Chron. — The Gardener's Chronicle. Weekly. By Prof. Lindley. 

1844 to the present time. 
Gra7j. — Manual of the Botany of the Northern United States. By Prof. Asa 

Gray. New York, 1857. 
Hart. — The Horticulturist, and Journal of Art and Rural Taste. Monthly. 

By P. Barry and J. Jay Smith. Philadelphia. 
Hov. Mag. — The Magazine of Horticulture, Botany, and Rural Affairs. By 

C. M. HovEY. Boston. Monthly. 1834 to the present time. 
Law. — The Agriculturist's Manual. By Peter Lawson and Son. Edin- 
burgh, 1836. 
Bind. — A Guide to the Orchard and Kitchen Garden. By George Lindley. 

London, lasi. 
ioMd. — Encyclopaedia Of Gardening. By J. C. Loudon. London, 1850. 

(xi) 



xii ABBREVIATIONS AND AUTHORITIES. 

Loud. — Encyclopaedia of Agriculture. By J. C. Loudon. London, 1844. 

Lmo. — The Elements of Practical Agriculture. By David Low. London, 
1843. 

Mclnt. — The Book of the Garden. By Charles McIntosh. 2 vols. Edin- 
burgh and London, 1855. 

Mill. — The Gardener's and Botanist's Dictionary. By Philip Miller. Be- 
vised by Prof. Martyn. London, 1819. 

Neill. — Neill's Journal of a Horticultural Tour, «fec. 8vo. Edinburgh, 1823. 

New Am. Cyclopedia. — New American Cyclopaedia. D. Appleton & Co., 
New York. 16 vols, royal 8vo. 1857 to 1863. 

Jlog. — The Vegetable Cultivator. By John Rogers. London, 1851. 

Thomp. — The Gardener's Assistant. By Robert Thompson. 

Trans. — The Transactions of the London Horticultural Society. Commenced 
1815, and continued at intervals to the present time. 

Vil. — Description des Plantes Potageres. Par Vilmorin, Andrieux, et Cie. 
Paris, 1856. 



FIELD AND GARDEN VEGETABLES. 



CHAPTER I. 
ESCULENT ROOTS. 

The Beet. Carrot. Cherville, Turnip-rooted. Chinese Potato, or 
Japanese Yam. Chufa, or Earth Almond. German Rampion. Jeru- 
salem Artichoke. Oxalis, Tuberous. Oxalis, Deppes. Parsnip. Po- 
tato. Radish. Rampion. Swede, or Ruta-baga Turnip. Salsify, or 
Oyster Plant. Scolymus. Scorzonera. Skirret. Sweet Potato. Tuber- 
ous-rooted Chickling Vetch. Tuberous-rooted Tropoeolum. Turnip. 

THE BEET. 

Beta vulgaris. 

HE Common Beet, sometimes termed the Red 
Beet, is a half-hardj biennial plant ; and is 
cultivated for its large, succulent, sweet, and 
tender roots. These attain their full size 
during the first year, but will not Survive the 
winter in the open ground. The seed is produced the sec- 
ond year ; after the ripening of which, the plant perishes. 

When fully developed, the beet-plant rises about four feet 
in height, with an angular, channelled stem ; long, slender 
branches ; and large, oblong, smooth, thick, and fleshy 
leaves. The flowers are small, green, and are either sessile, 
or produced on very short peduncles. The calyxes, before 
maturity, are soft and fleshy ; Avhen ripe, hard and wood- 
like in texture. These calyxes, which are formed in small, 
united, rounded groups, or clusters, are of a brownish color, 
1 




2 ESCULENT ROOTS. 

and about one fourth of an inch in diameter ; the size, how- 
ever, as well as depth of color, varying, to some extent, in 
the different varieties. Each of these clusters of dried 
calyxes contains from two to four of the true seeds, which 
are quite small, smooth, kidney-shaped, and of a deep red- 
dish-brown color. 

These dried clusters, or groups, are usually recognized as 
the seeds ; about fifteen hundred of which will weigh one 
ounce. They retain their vitality from seven to ten years. 

Soil and Fertilizers. — The soil best adapted to the beet is 
a deep, light, well-enriched, sandy loam. When grown on 
thin, gravelly soil, the roots are generally tough and fibrous ; 
and when cultivated in cold, wet, clayey localities, they are 
often coarse, watery, and insipid, worthless for the table, 
and comparatively of little value for agricultural purposes. 

A well-digested compost, formed of barn-yard manure, 
loam, and salt, makes the best fertilizer. Where this is not 
to be obtained, guano, superphosphate of lime, or bone-dust, 
may be employed advantageously as a substitute. Wood- 
ashes, raked or harrowed in just previous to sowing the 
seed, make an excellent surface-dressing, as they not only 
prevent the depredations of insects, but give strength and 
vigor to the young plants. The application of coarse, 
undigested, strawy manure, tends to the production of forked 
and misshapen roots, and should be avoided. 

Propagation and Culture. — Beets are always raised from 
seed. For early use, sowings are sometimes made in 
November ; but the general practice is to sow the seed in 
April, as soon as the frost is out of the ground, or as soon 
as the soil can be worked. For use in autumn, the seed 
should be sown about the middle or 20th of May ; and, for 
the winter supply, from the first to the middle of June. 
Lay out the ground in beds five or six feet in width, and of 
a length proportionate to the supply required ; spade or fork 



THE BEET. 3 

the soil deeply and thoroughly over ; rake the surface smooth 
and even ; and draw the drills across the bed, fourteen 
inches apart, and about an inch and a half in depth. Sow 
the seeds thickly enough to secure a plant for every two or 
three inches, and cover to the depth of the drills. Should 
the weather be warm and wet, the young plants will appear 
in seven or eight days. When they are two inches in height, 
they should be thinned to five or six inches apart ; extract- 
ing the weaker, and filling vacant spaces by transplanting. 
The after-culture consists simply in keeping the plants free 
from weeds, and the earth in the spaces between the rows 
loose and open by frequent hoeings. 

Taking the Crop. — Roots, from the first sowings, will be 
ready for use early in July ; from which time, until October, 
the table may be supplied directly from the garden. They 
should be drawn as fast as they attain a size fit for use ; which 
will allow more time and space for the development of those 
remaining. 

For winter use, the roots must be taken up before the 
occurrence of heavy frosts, as severe cold not only greatly 
impairs their quality, but causes them to decay at the crown. 

In harvesting, avoid cutting or bruising the skin ; and in 
removing the leaves, be careful not to cut or wound the 
crown. After being spread a few hours in the sun to dry, 
they should be packed in earth or sand, slightly moist, and 
stored out of reach of frost for the winter. 

If harvested before receiving injury from cold, and properly 
packed, they will retain, in a good degree, their freshness 
and sweetness until the new crop is suitable for use. 

Seed. — To raise seed, select smooth and well-developed 
roots, having the form, size, and color by which the pure 
variety is distinguished ; and, in April, transplant them 
eighteen inches or two feet apart, sinking the crowns to a 
level with the surface of the ground. As the stalks increase 



4 ESCULENT ROOTS. 

in height, tie them to stakes for support. The plants will 
blossom in June and July, and the seeds will ripen in August. 

In harvesting, cut off the plants near the ground, and 
spread them in a light and airy situation till they are suffi- 
ciently dried for threshing, or stripping off the seeds ; after 
which the seeds should be exposed, to evaporate any remain- 
ing moisture. 

An ounce of seed will sow from one hundred to one hun- 
dred and fifty feet of drill, according to the size of the variety ; 
and about four pounds will be required for an acre. 

Use. — Roots of medium size are generally to be preferred 
for table use. When their growth has been rapid and 
unchecked, they will be found succulent, free from fibre, and 
of good quality. The deepest or brightest colors are most 
esteemed. 

The young plants make an excellent substitute for spinach ; 
and the leaves of some of the kinds, boiled when nearly full 
grown, and served as greens, are tender and well-flavored. 

Some of the larger varieties are remarkably productive, and 
are extensively cultivated for agricultural purposes. From a 
single acre of land in good condition, thirty or forty tons are 
frequently harvested ; and exceptional crops are recorded of 
fifty, and even sixty tons. In France, the White Sugar-beet 
is largely employed for the manufacture of sugar — the 
amount produced during one year being estimated to exceed 
that annually made from the sugar-cane in the State of Lou- 
isiana. 

For sheep, dairy-stock, and the fattening of cattle, experi- 
ence has proved the beet to be at once healthful, nutritious, 
and economical. 

Varieties. — The varieties are quite numerous, and vary 
to a considerable extent in size, form, color, and quality. 
They are obtained by crossing, or by the intermixture of one 
kind with another. This often occurs naturally when two 



THE BEET. 5 

or more varieties are allowed to run to seed in close proxim- 
ity, but is sometimes performed artificially by transferring 
the pollen from the flower of a particular variety to the 
stigma of the flower of another. 

The kinds now in cultivation are as follow ; viz. : — 



Oak Bark- 
skinned. 



Root produced entirely within the earth, Bark-skin- 
ned. Vil. 
broadest near the crown, and thence tapering 

regularly to a point ; — average specimens meas- 
uring four inches in their greatest diameter, 
and about one foot in depth. Skin dark 
brown, thick, hard, and wrinkled, or stri- 
ated, sometimes reticulated or netted, 
much resembling the bark of some descrip- 
tions of trees ; whence the name. Flesh 
very deep, purplish-red, circled, and rayed, 
with paler red, fine-grained, sugary, and 
tender. Leaves numerous, spreading, 
bright green, slightly stained with red ; 
the leaf-stems and nerves bright purplish- 
red. 

An early and comparatively new French 
variety, of fine flavor, excellent for summer 
use, and, if sown as late as the second week 
in June, equally valuable for the table dur- 
ing winter. Not recommended for field 
culture. 

Sow in rows fourteen inches apart, and thin to six inches 
apart in the rows. 




Bark-skinned Beet. 



Root smiilar m form to the Castelnaudary, Barrett's 

New Crim- 
Dut somewhat larger, smooth and regular, and son. Thomp. 

not apt to fork. Flesh dark crimson, fine-grained and 

tender. Leaf-stalks yellow. 

1* 




6 ESCULENT ROOTS. 

Bassano. Bulb flattened ; six or seven inches in diameter 
bassano. by three or four inches in depth ; not very reo-ular 

Turnip-rooted '' ° 

ex^tka^earLy. ^^ symmetrical, but often somewhat ribbed, and 
^hl&si^o'^'liL terminating in a small, slender tap-root. Skin of 
fine texture ; brown above ground ; be- 
low the surface, clear rose-red. Flesh 
white, circled or zoned with bright pink ; 
not close-grained, but very sugary and 
well-flavored. Leaves numerous, erect, 
of a lively green color, forming many 
separate groups or tufts, covering the 
entire top, or crown of the root. Leaf- 
stems short, greenish- white, washed or 
stained with rose. 

An Italian variety, generally consid- 
Bassano Best. crcd tlic carlicst of gardcu-bcets, being 

from seven to ten days earlier than the Early Blood Turnip- 
rooted. The flesh, although much coarser than that of 
many other sorts, is tender, sweet, and of good quality. 
Roots from early sowings are, however, not suited for winter 
use ; as, when overgrown, they almost invariably become too 
tough, coarse, and fibrous for table use. To have them in 
perfection during winter, the seed should not be sown till 
near the close of June. 

In moist, favorable seasons, it succeeds well in compara- 
tively poor, thin soil. 

Cultivate and preserve as directed for the Early Turnip- 
rooted. 

Cattell's Root small, regularly tapering. Flesh deep 

Blood. blood-red. Leaves small, bright red, spreading, 

or inclined to grow horizontally. Quality good, — similar 

to that of the Red Castelnaudary ; which variety it much 

resembles in its "general character. 



THE BEET. 7 

On account of its small size, it requires little space, and 
may be grown in rows twelve inches apart. 

A sub- variety of the Manuel Wurzel, produ- Cow-Hom 
. Mangel 

cing its roots almost entirely above ground ; only "Wurzel. 

a small portion erowinof within the earth. Root skrpkn-t-like 

^ o ^ Bket. 

long and slender, two feet and a half in length, ^^^'^i^x'y! ^'^^'^ 
and nearly three inches in diameter, at its broadest part ; 
often grooved or furrowed lengthwise, and almost invariably 
bent and distorted, — the effect either of the wind, or of the 
weight of its foliage. Flesh greenish white, circled with 
red at the centre. Leaves of medium size, green, erect ; the 
leaf-stems and nerves pale red or rose color. 

It derives its different names from its various contorted 
forms ; sometimes resembling a horn, and often assuming a 
shape not unlike that of a serpent. 

The variety is much esteemed and extensively cultivated 
in some parts of Europe, although less productive than the 
White Sugar or Long Red Mangel Wurzel. 

Aside from its smaller size, this variety much Early Man- 

gel Wurzel. 
resembles the Common Red Mano^el Wurzel. eaklv scarci- 

^ TY. DiSETTE 

Root contracted towards the crown, which rises "'^^'^^- ^'^^ 
two or three inches above the surface of the soil, and taper- 
ing within the earth to a regular cone. Skin purplish rose, 
deeper colored than that of the last named. Flesh white, 
circled or zoned with pale red. Leaves spreading, green ; the 
leaf-stems rose-colored. 

It is remarkable for the regular and symmetrical form of 
its roots, which grow rapidly, and, if pulled while young, 
are tender, sweet, and well flavored. Planted the last of 
June, it makes a table-beet of more than average quality for 
winter use. 

When sown early, it attains a comparatively large size, 



8 ESCULENT ROOTS. 

and should have a space of twenty inches between the rows ; 
but when sown late, fifteen inches between the rows, and six 
inches between the plants in the rows, will afford ample 
space for their development. 

Early Blood The roots of this familiar variety are pro- 
Turnip- . . , • 1 
Rooted. duced almost entirely within the earth, and 

Eakly Turnip ■, n ' n r • -u 

Beet. mcasurc, when oi average size, irom lour mcnes 
to four and a half in depth, and about four inches 
in diameter. Form turbinate, flatten- 
ed, smooth, and symmetrical. Neck 
small, tap-root A^ery slender, and regu- 
larly tapering. Skin deep purplish red. 
Flesh deep blood-red, sometimes circled 
and rayed with paler red, remarkably 
sweet and tender. Leaves erect, not 
very numerous, and of a deep-red color, 
sometimes inclining to green ; but the 
stems and nerves always of a deep bril- 

Early Blood Turnip-Rooted. \[^j^^ j.q^ 

The Early Blood Turnip Beet succeeds well from Canada 
to the Gulf of Mexico ; and in almost every section of the 
United States is more esteemed, and more generally culti- 
vated for early use, than any other variety. Among 
market-gardeners, it is the most popular of the summer 
beets. It makes a rapid growth, comes early to the table, 
and, when sown late, keeps well, and is nearly as valuable 
for use in winter as in summer and autumn. 

In common with most of the table sorts, the turnip-rooted 
beets are much sweeter and more tender if pulled before they 
are fully grown ; and consequently, to have a continued sup- 
ply in their greatest perfection, sowings should be made from 
the beginning of April to the last of June, at intervals of two 
or three weeks. 




THE BEET. 9 

The roots, especially those intended for seed, should be 
harvested before severe frosts, as they are liable to decay 
when frozen at the crown, or even chilled. 

Sow in drills fourteen inches apart ; and when two inches 
in height, thin out the plants to six inches apart in the drills. 
An acre of land in good cultivation will yield from seven to 
eight hundred bushels. 

An improved variety of the Lon^ Red Mano^el German Red 

Mangel 
Wurzel, almost regularly cylindrical, and ter- "Wurzel. 

DiSETTK n'- 

minating at the lower extremity in an obtuse allkmagke. 
cone. It grows much out of ground, the neck or 
crown is comparatively small, it is rarely forked or 
deformed by small side roots, and is generally much 
neater and more regular than the Long Red. Size very 
large ; well-developed specimens measure from eighteen to 
twenty inches in length, and seven or eight inches in 
diameter. Flesh white, with red zones or rings ; more col- 
ored than that of the last named. Leaves erect, green ; the 
stems and nerves washed or stained with rose-red. 

For agricultural purposes, this variety is superior to the 
Long Red, as it is larger, more productive and more easily 
harvested. 

Root produced half above ground, nearly German Yel- 
T 1 • 1 p 1 • 1 • 1 1 • • 1°^ Mangel 

cylindrical tor two-thirds its length, terminating Wurzel. 

rather bluntly, and often branched or deformed ^ wurzel. 
by small side roots. Size large; — when well 
grown, measuring sixteen or eighteen inches deep, six or 
seven inches in diameter, and weighing from twelve to fifteen 
pounds. Skin above ground, greenish brown ; below, yel- 
low. Flesh white, occasionally zoned or marked with yellow. 
Leaves of medium size, rather numerous, erect, very pale, or 
yellowish green ; the stems and ribs light green. 



10 ESCULENT ROOTS. 

While young and small, the roots are tender and well- 
flavored ; but this is a field rather than a table beet. In 
point of productiveness, it differs little from the Common 
Lono- Red, and should be cultivated as directed for that 
variety. 

Half Long Eoot produced within the earth, of medium 

Blood. ^ ^, ^^ . , 

DwARK Blood, sizc, or rather small ; — usually measurmg about 

Fine Uwark 

early'iialf three inches in thickness near the crown, and ta- 

LoNO Blood. . . i i i i • 

EouGE nain. permg regularly to a point ; the length bemg ten 
or twelve inches. Skin smooth, very deep pur- 
plish-red. Flesh deep blood-red, circled and rayed 
with paler red, remarkaWv fine grained, of firm 
texture, and very sugary. Leaves small, bright 
red, blistered on the surface, and spreading hori- 
zontally. Leaf-stems short. 

An excellent, half-early, garden variety, sweet, 
and well flavored, a good keeper, and by many 
considered superior to the Common Long Blood. 
When full gro^\^a, it is still tender and fine- 
grained, and much less stringy and fibrous than 
the last named, at an equally advanced stage of 
growth. It may be classed as one of the best 
Half Long Blood, tablc-bcets, and is well worthy cultivation. 



Improved This is an improved variety of the Common 
Long Blood. . , *' 

LONG sm(.oth Lono^ Blood, attainins: a much larg'er size, and 

Bloou. ^ . ^ n ^ 

differing in its form, and manner of groAvth. 
When matured in good soil, its length is from eighteen 
inches to two feet ; and its diameter, Avhich is retained for 
more than half its length, is from four to five inches. It is 
seldom symmetrical in its form ; for, though it has but few 
straggling side-roots, it is almost invariably bent and dis- 
torted. Skin smooth, very deep or blackish purple. Flesh 




THE BEET. 11 

dark blood-red, sweet, tender, and fine grained, -while the 
root is young and small, but liable to be tough 
and fibrous when full grown. Leaves small, 
erect, red, and not very numerous. Leaf-stems 
blood-red. 

This beet, like the Common Long Blood, is 
a popular winter sort, retaining its color well 
when boiled. It is of larger size than the last 
named, grows more above the surface of the 
ground, and has fewer fibrous and accidental 
small side-roots. While young, it compares favor- 
ably with the old variety ; but, when full grown, 
can hardly be said to be much superior. To 
have the variety in its greatest perfection for 
winter use, the seed should not be sown before 
the 10th of June ; as the roots of this, as well as 
those of nearly all the table varieties, are much 
more tender and succulent when very rapidly 
grown, and of about two thirds their full size. 

Sow in drills fifteen inches apart, and thin to 
eight inches apart in the drills ; or sow on ridges 

^"'^Bioo^d^°"^ eighteen inches apart. 

The roots of this familiar variety are long. Long Blood. 

• 1 1 1 1 • Common 

tapermg, and comparatively slender ; the size lo^'g blood. 
varying according to the depth and richness of the soil. 
Skin dark purple, sometimes purplish-black. Flesh deep 
blood-red, very fine grained and sugary, retaining its color 
well after being boiled. Leaves rather numerous, of medium 
size, erect, deep purplish-red ; the leaf-stems blood-red. 

One of the most popular of winter beets ; but, for late 
keeping, the seed should not be sown before the middle 
of June, as the roots, when large, are frequently tough and 
fibrous. 



12 ESCULENT ROOTS. 

The Improved Long Blood is a variety of this, and has, to 
a considerable extent, superseded it in the vegetable garden ; 
rather, it would seem, on account of its greater size, than 
from any real superiority as respects its quality or keeping 
properties. 

Root fusiform, contracted at the crown, which, Long Red 

Mangel 
in the genuine variety, rises six or eight inches "Wurzel. 

Red Mangel 

above the surface of the ground. Size large ; marbled 
when grown in good soil often measuring eighteen Law. 
inches in length, and six or seven inches in diameter. Skin 
below ground purplish-rose ; brownish-red Avhere exposed to 
the air and light. Leaves green ; the stems and nerves 
washed or stained with rose-red. Flesh white, zoned and 
clouded with diiferent shades of red. 

The Long Red Mangel Wurzel is hardy, keeps well, grows 
rapidly, is very productive, and in this country is more gen- 
erally cultivated for agricultural purposes than any other 
variety. According to Lawson, the marbled or mixed color 
of its flesh seems particularly liable to vary ; in some speci- 
mens, it is almost of a uniform red ; while, in others, the red 
io scarcely, and often not at all, perceptible. These variations 
in color, are, however, of no importance as respects the 
quality of the roots. 

The seed may be sown from the middle of April to the last 
of May. If sown in drills, they should be at least eighteen 
inches apart, and the plants should be thinned to ten inches in 
the drills. If sown on ridges, the sowing should be made in 
double rows ; the ridges being three and a half or four 
feet apart, and the rows fifteen inches apart. The yield varies 
Avith the quality of the soil and the state of cultivation ; thirty 
and thirty-five tons being frequently harvested from an acre. 

While young, the roots are tender and well-flavored, and 
are sometimes employed for table use. 



THE BEET. 



13 



An improved variety of the White Sugar Long 'White 

Beet. Root produced much above ground, and Manuel ^ 

n 1 ■ 'c ^^ • "Wurzel. 

of very large size ; it w^ell grown, measuring greek-top 

■White Sucsar. 

nearly six inches in diameter, and eighteen ^'°M*^y^GEL^*' 
inches in depth, — the diameter often retained disette" 

^ Blanche a 

for nearly two thirds the length. Skin green, collet veute. 
where exposed to light and air ; below ground, white. 
Flesh Avhite. Leaves green, rather large, and not so nu- 
merous as those of the White Sugar. 

Productive, and superior to the last named for agricultural 
purposes ; the quality being equally good, and the yield much 
greater. 




Ivoot somewhat fusiform, Long Yel- 
low Mangel 
contracted towards the crown , "Wurzel. 

, . , . . . , . , Jaune 

which rises six or eight inches gkosse. fu. 
above the surface of the ground. Size 
remarkably large ; when grown in deep 
rich soil, often measuring twenty inches 
in length, and five or six inches in thick- 
ness. Skin yellow, bordering on orange- 
color. Flesh pale yellow, zoned or cir- 
cled with Avhite, not close-grained but 
sugary. Leaves comparatively large, 
pale green ; the stems and nerves yellow ; 
the nerves paler. 

The variety is one of the most produc- 
tive of the field-beets ; but the roots are 
neither smooth nor symmetrical, a major- 
ity being forked or much branched. 

In the vicinity of Paris it is extensively 
cultivated, and is much esteemed by dairy 
Long Yellow Mangel Wurzel. farmers, ou accouut of the rich color 
which it imparts to milk when fed to dairy-stock. Com- 
2 



U ESCULENT ROOTS. 

pared with the German Yellow, the roots of this variety are 
louger, not so thick, more tapering ; and the flesh is of a 
much deeper color. It has also larger foliage. 

Olive- Recently introduced. Bulb ovoid ; intermedi- 

shaped 

Mangel ate in form between the Red Globe and common 
^Vurzel. 
^®d. i^ed Man<2rel Wurzel ; smooth and symmetrical. 

Red Oval '^ -^ 

?vuR?EL. Flesh solid, somewhat variable in color, usually 
white, shaded or zoned with red, but sometimes with very 
little coloring. It is hardy, grows vigorously, and is said to 
yield quite as much to the acre as either of the last-named 
varieties. 



Olive- A recently introduced sort, like the foreo:oinof', 

shaped -^ ' n n-> 

Mangel which it resembles in form, hardiness, and pro- 

^Vurzel. ' ' ^ 

Yellow, ductiveness. Flesh solid, white, zoned or clouded 

Yellow Oval 

wukzIl. "^ith different shades of yellow. 



Pine- Apple Root of medium size, fusiform. Skin deep 
Short-Top. 

Hov. Mag. purplish-red. Flesh very deep blood-red, fine- 
grained, as sweet as the Bassano, tender, and of excellent 
quality for table use. Leaves short and few in number, red- 
dish-green ; leaf-stems and nerves blood-red. 

In its foliage as well as in the color of the root, it strongly 
resembles some of the Long Blood varieties ; but it is not so 
large, is much finer in texture, and superior in flavor. It is 
strictly a garden or table beet, and, whether for fall or winter 
use, is well deserving of cultivation. 

Red Castel- This beet derives its name from a town in the 
naudary. 
Trans. province of Languedoc in France, Avhere the soil 

is particularly adapted to the growth of these vegetables, and 

where this variety, which is so much esteemed in France for 

its nut-like flavor, was originally produced. 



THE BEET. 15 

The roots grow within the earth. The leaves are thickly 
clustered around the crown, spreading on the ground. The 
longest of the leaf-stems do not exceed three inches : these 
and the veins of the leaves are quite purple, whilst the 
leaves themselves are green, with only a slight stain of 
purple. The root is little more than two inches in diameter 
at the top, tapering gradually to the length of nine inches. 
The flesh, which is of a deep purple, and exhibits dark rings, 
preserves its fine color when boiled, is very tender and sweet, 
and presents a delicate appearance when cut in slices. 

Being small in its whole habit, it occupies but little space 
in the ground, and may be sown closer than other varieties 
usually are. 

Not generally known or much cultivated in this country. 

Root nearly spherical, but tapering to pear- Hed Globe 
shaped at the base ; nearly one-third produced Wurzei. 

BETTERAVn 

above ground. Size large ; well-grown speci- ho^ge.^^fii. 
mens measuring seven or eight inches in diameter, and nine 
or ten inches in depth. Skin smooth, and of a rich purplish 
rose-color below ground ; brown above the surface where 
exposed to the sun. Flesh white, rarely circled with rose- 
red. Leaves pale green, or yellowish green ; the stems and 
ribs or nerves sometimes veined with red. 

This variety is productive, keeps well, and, like the Yel- 
low Globe, is well adapted to hard and shallow soils. It is 
usually cultivated for agricultural purposes, although the 
yield is comparatively less than that of the last named. 

In moist soils, the Yellow Globe succeeds best ; and, as its 
quality is considered superior, it is now more generally cul- 
tivated than the Red. 



An improved variety of the Yellow Globe Sutton's 

Mangel Wurzel, recommended for size, sym- low Globe 

Mangel 
metry of form, and solidity. It is also hardy, "Wurzel. 



16 ESCULENT ROOTS. 

yields abundantly, and appears to be adapted to all descrip- 
tions of soil. 

"White Globe A sub-variety of the Yellow and Red Globe, 
Mangel 
"Wurzel. which, in form and manner of growth, it much 

resembles. Skin, above ground, green ; below, white. 
Leaves green. Flesh white and sugary ; but, like the fore- 
going sorts, not fine-grained, or suited for table use. 

Productive, easily harvested, excellent and profitable for 
farm purposes, and remarkably well adapted for cultivation 
in hard, shallow soil. 

"White Su- Root fusiform, sixteen inches in length, six or 

sar. ... 

White sii.e- scvcu mclics iu its greatest diameter, contracted 

siAN. Bet- *^ 

blI'nche towards the crown, thickest just below the sur- 

Vil. 

face of the soil, but nearly retaining its size for 
half the depth, and thence tapering regularly to a point. 
Skin white, washed with green or 
rose-red at the crown. Flesh white, 
crisp, and very sugary. Leaves 
green ; the leaf-stems clear green, or 
green stained with light red, accord- 
ing to the variety. 

The White Sugar Beet is quite 
extensively grown in this country, 
and is employed almost exclusively 
as feed for stock ; although the 
young roots are sweet, tender, and 
well flavored, and in all respects 
superior for the table to many gar- 
den varieties. In France, it is 
largely cultivated for the manufac- 
white Sugar Beet. ^urc of sugar and for distiUation. 

Of the two sub-varieties, some cultivators prefer the 




THE BEET. 17 

Green-top ; others, the Rose-colored, or Red-top. The lat- 
ter is the larger, more productive, and the better keeper ; 
but the former is the more sugary. It is, however, very 
difficult to preserve the varieties in a pure state ; much of 
the seed usually sown containing, in some degree, a mixture 
of both. 

It is cultivated in all respects as the Long Red Mangel 
Wurzel, and the yield per acre varies from twenty to thirty 
tons. 



A variety of the Early Turnip-rooted Blood, White Tur- 
nip-rooted, 
with green leaves and white flesh ; the size and 

form of the root, and season of maturity, being nearly the 

same. Quality tender, sweet, and well flavored ; but, on 

account of its color, not so marketable as the last named. 



Root sixteen inches lonoj, five inches in diam- "Wyatt's 
*=' Dark Orim- 

eter, fusiform, and somewhat angular in conse- son. 

Whyte's 

quence of broad and shallow longitudinal fur- s^t^'^^Ro'^oE 
rows or depressions. Crown conical, brownish. ^n- 

Skin smooth, slate-black. Flesh deep purplish-red, circled 
and rayed with yet deeper shades of red, fine-grained, and 
remarkably sugary. Leaves deep red, shaded with brown- 
ish-red ; those of the centre, erect ; those of the outside, 
spreading or horizontal. 

The variety is not early, but of fine quality ; keeps remark- 
ably well, and is particularly recommended for cultivation 
for winter and spring use. Much esteemed in England. 

Root produced within the earth, broadest at Yellow Caa- 
^ ' telnaudary. 

the crown, where its diameter is nearly three Trans. Vil. 
inches, and tapering gradually to a point ; the length being 
about eight inches. Skin orange-yellow. Flesh clear yellow, 
with paler zones or rings. Leaves spreading, those on the 

2* 



18 ESCULENT ROOTS. 

outside being on stems about four inches in length ; the inner 
ones are shorter, numerous, of a dark green color, and waved 
on the edges : the leaf-stems are green, rather than yellow. 
An excellent table-beet, being tender, yet firm, and very 
sweet when boiled, although its color is not so agreeable to 
the eye. 

Yellow This is a o^lobular-formed beet, measuring 

Globe Man- . , . , . 

gel "Wurzel, about ten inches in diameter, and weighmg 

Orange ' ° " 

Globe Man- ten or twelve pounds ; about one half of the 
gelAVurzel. . 

3ETTERAVE root oT-owing above ground. Skin yellow, where 

Jaune Globe. » c & J i 

^''' it is covered by the soil ; and yellowish-brown 

above the surface, where exposed to light and air. Flesh 
white, zoned or marked with yellow, close-grained and sugary. 
Leaves not large or numerous, rather erect, green ; the stems 
and ribs paler, and sometimes yellowish. 

The Yellow Globe is one of the most productive of all the 
varieties ; and, though not adapted to table use, is particu- 
larly excellent for stock of all descriptions, as the roots are 
not only remarkably sugary, but contain a considerable por- 
tion of albumen. It retains its soundness and freshness till 

the season has far advanced, 
does not sprout so early in spring 
as many others, and is especially 
adapted for cultivation in hard, 
shallow soil. 

The yield varies from thirty 
to forty tons per acre, according 
to soil, season, and culture ; al- 
though crops are recorded of 
fifty tons and upwards. 

Sow from the last of April to 
the last of May ; but early sow- 
ings succeed best. If sown in 
Yellow Globe Mangel Wurzei. driUs, they should be made 




THE CARROT. 19 

twenty inches apart, and the plants should be thinned to 
ten inches apart in the drills ; if sown on ridges, sow in 
double rows, making the ridges three feet and a half, and the 
rows sixteen inches apart. On account of its globular form, 
the crop can be harvested with great facility by the use of 
a common plough. 

A sub-variety of the Blood Turnip-rooted, Yellow Tur- 
nip-rooted, 
differing prmcipally m color, but to some extent 

also in its form, which is less compressed. Leaves large, 
yellowish-green ; the leaf-stems and nerves yellow. Flesh 
yellow, comparatively close-grained, sweet and tender. 

Not much cultivated on account of its color ; the red vari- 
eties being preferred for table use. 



THE CARROT. 

Daucus carota. 

The Carrot, in its cultivated state, is a half-hardy biennial. 
It is indigenous to some parts of Great Britain, generally 
growing in chalky or sandy soil, and to some extent has be- 
come naturalized in this country, being found in gravelly 
pastures and mowing fields, and occasionally by road-sides, 
in loose places, where the surface has been disturbed or re- 
moved. In its native state, the root is small, slender, and 
fibrous, or woody, of no value, and even of questionable 
properties as an article of food. 

Soil, Sowing, and Culture. — The Carrot flourishes best 
in a good, light, well-enriched loam. Where there is a choice 
of situations, heavy and wet soils should be avoided ; and, 
where extremes are alternatives, preference should be given 
to the light and dry. If possible, the ground should be 
stirred to the depth of twelve or fifteen inches, incorporating 



20 ESCULENT PvOOTS. 

a liberal application of well-digested compost, and well pul- 
verizing the soil in tlie operation. The surface should next 
be levelled, cleared as much as possible of stones and hard 
lumps of earth, and made mellow and friable ; in which 
state, if the ground contains sufficient moisture to color the 
surface when it is stirred, it will be ready for the seed. This 
may be sown from the first of April to the 20th of May ; 
but early sowings succeed best. The drills should be made 
an inch in depth ; and for the smaller, garden varieties, about 
ten inches apart. The larger sorts are grown in drills, about 
fourteen inches apart ; the plants in the rows being thinned 
to five or six inches asunder. 

Harvesting. — The roots attain their full size by the 
autumn of the first year ; and, as they are not perfectly 
hardy, should be dug and housed before the ground is frozen. 
When large quantities are raised for stock, they are generally 
placed in bulk in the cellar, without packing ; but the finer 
sorts, when intended for the table, are usually packed in 
earth or sand, in order to retain their freshness and flavor. 
With ordinary precaution, they will remain sound and fresh 
until May or June. 

Seed. — To raise seed, select good-sized, smooth, and sym- 
metrical roots ; and as early in spring as the frost is out of 
the ground, and the weather settled, transplant to rows three 
feet apart, and fifteen inches apart in the rows, sinking the 
crowns just below a level with the surface of the ground. 
The seed-stalks are from four to six feet in height, Avith 
numerous branches. The flowers appear in June and July ; 
are white ; and are produced at the extremities of the 
branches, in umbels, or flat, circular groups or clusters, from 
two to five inches in diameter. The seed ripens in August ; 
but, as all the heads do not ripen at once, they should be cut 
off as they successively mature. The stiff, pointed hairs or 
bristles with which the seeds are thickly covered, and which 



THE CAHROT. 21 

cause them to adhere together, should be removed either by 
threshing or by rubbing between the hands ; clearing them 
more or less perfectly, according to the manner of sowing. 
If sown by a machine, the seeds should not only be free 
from broken fragments of the stems of the plant, but the 
surface should be made as smooth as possible. For hand- 
sowing, the condition of the seed is less essential ; though, 
when clean, it can be distributed in the drill more evenly 
and with greater facility. 

The seeds of the several varieties differ little in size, 
form, or color, and are not generally distinguishable from 
each other. They will keep well two years ; and if pre- 
served from dampness, and placed in a cool situation, a large 
percentage will vegetate when three years old. 

In the vegetable garden, an ounce of seed is allowed 
for one hundred and fifty feet of drill ; and, for field culture, 
about two pounds for an acre. 

An ounce contains twenty-four thousand seeds. 

Use. — Though not relished by all palates, carrots are ex- 
tensively employed for culinary purposes. They form an 
important ingredient in soups, stews, and French dishes of 
various descriptions ; and by many are much esteemed 
when simply boiled and served with meats or fish. They 
are also considered valuable for almost all descriptions of 
farm stock, and are more or less extensively cultivated 
throughout the country for this purpose. For horses, they 
are palatable and healthful ; and for dairy cows, few kinds 
of food are better suited, as they are not only highly nutri- 
tious, but impart color and flavor to butter. 

The varieties are as follow : — 

The Altrincham Carrot measures about four- Altrincham. 

Laiv. 

teen inches in length, by two inches in diameter. ALTRixonAM. 

° ' *' Long Red Al- 

It retains its thickness for nearly two thirds tkixoham. 
its length : but the surface is seldom regular or smooth ; 



22 ESCULENT ROOTS. 

the genuine variety being generally characterized by numer- 
ous crosswise elevations, and corresponding depressions. 
Neck small and conical, rising one or two inches above the 
surface of the soil. Skin nearly bright red ; the root having 
a semi-transparent appearance. Flesh bright and lively, 
crisp and breaking in its texture ; and the heart, in propor- 
tion to the size of the root, is smaller than that of the Long 
Orange. Leaves long, but not large or very numerous. 

According to Lawson, it is easily distinguished from the 
Long Orange by the roots growing more above ground, by 
its more convex or rounded shoulders, and by its tapering 
more irregularly, and terminating more abruptly. It is, 
however, exceedingly difficult to procure the variety in its 
purity, as it is remarkably liable to sport, although the roots 
grown for seed be selected with the greatest care. 

It is a good field-carrot, but less productive than the long 
Orange and some others ; mild and well flavored for the 
table, and one of the best sorts for cultivation for market. 

Thompson states that " it derives its name from a place 
called Altrincham, in Cheshire, Eng., where it is supposed 
to have originated. In seedsmen's lists, it is frequently, 
but erroneously, called the Altringham." 

Early Frame. Hoot grooved or furrowed at the crown, 
Horn. Earliest rouudish, or somewhat globular ; rather more 

Short Forcing ' ° ' 

shortsc^rIet. than two inches in diameter, nearly the same 
in depth, and tapering suddenly to a very slender tap-root. 
Skin red, or reddish orange ; brown or greenish where it 
comes to the surface of the ground. Foliage 
small and finely cut or divided, not so large or 
luxuriant as that of the Early Horn. 

The Early Frame is the earliest of all varieties, 
and is especially adapted for cultivation under 
Early Frame, glass, both ou accouut of its carliness, and the 




THE CARROT. 83 

shortness and small size of its roots. It is also one of the 
best sorts for the table, being very delicate, fine-grained, 
mild, and remarkably well flavored. 

Where space is limited, it may be grown in rows six 
inches apart, thinned to three inches apart in the rows ; or 
sown broadcast, and the young plants thinned to three inches 
apart in each direction. 

Root slender and tapering, measuring seven Early Half- 

. . Long Scarlet, 
or eight inches m length, and two inches in its half-lonq rkd 

. Vil. 

greatest diameter. Crown hollow. Skin red 
below the surface of the ground, green or brown above. 
Flesh reddish orange, fine-grained, mild, and well flavored. 
Foliage similar to that of the Early Frame, but not abundant. 
The variety is remarkably productive ; in good soil and 
favorable seasons, often yielding an amount per acre ap- 
proaching that of the Long Orange. Season intermediate 
between the early garden and late field sorts. 

Koot six inches in length, two inches and a EarlyHorn. 
half in diameter, nearly cylindrical, and taper- HoRx/E^li'lV 

Short Dutch. 

ing abruptly to a very slender tap-root. Skin ^utch hokn. 
orange-red, but green or brown where it comes to the 
surface of the ground. Flesh deep orange-yellow, fine- 
grained, and of superior flavor and delicacy. 
The crown of the root is hollow, and the 
foliage short and small. 

The variety is early, and as a table carrot 
much esteemed, both on account of the smallness 
of its heart and the tenderness of its fibre. As 
the roots are quite short, it is well adapted for 
shallow soils ; and on poor, thin land will often 
yield a greater product per acre than the Long 
Orange, or the White Belgian, when sown under 
like circumstances. 




24 ESCULENT ROOTS. 

Sow in rows one foot apart, and thin to four inches in 
the rows. 

Flander's Root produced within the earth, fourteen or 

Large Pale 
Scarlet. HL fifteen inches long, three or four inches in diame- 

Flander's Pale p -p 

ked. ter at the broadest part, lusiiorm, not very sym- 

metrical, but often quite crooked and angular. The crown 
is flat, large, and nearly covered by the insertion of the 
leaves. Flesh reddish-yellow, and rather coarse-grained, 
foliage large and vigorous. 

The roots are formed early and with great certainty. It 
is also productive, of large size, keeps remarkably well ; and, 
though of coarse texture, one of the best sorts for cultivation 
for farm purposes. 

It originated in Flanders, and is comparatively an old 
variety, but is little disseminated, and not gi'own to any 
extent in this country. 

Long Orange. Root long, thickest at or near the crown, and 
tapering regularly to a point. Size very variable, being 
much affected by soil, season, and cultivation : well-grown 
specimens measure fifteen inches in length, and three inches 
in diameter at the crown. Skin smooth, of a reddish orange 
color. Flesh comparatively close-grained, succulent, and 
tender, of a light-reddish vermilion or orange color, the heart 
lighter, and large in proportion to the size of the root. 
Foliage not abundant, but healthy and vigorous, and col- 
lected into a comparatively small neck. The roots are 
usually produced entirely within the earth. 

If pulled while young and small, they are mild, fine- 
grained, and good for table use ; but when full grown, the 
texture is coarser, and the flavor stronger and less agreeable. 

The Long Orange is more cultivated in this country for 
agricultural purposes than all other varieties. With respect 



THE CARROT. 25 

to its value for stock, its great productiveness, and its keep- 
ing properties, it is considered the best of all the sorts for 
field culture. A well-enriched soil will yield from six hun- 
dred to eight hundred bushels per acre. The seed is usually- 
sown in drills, about fourteen inches apart, but 
sometimes on ridges, eighteen or twenty inches 
apart, formed by turning two furrows together ; 
the ridges yielding the largest roots, and the drills 
the greatest quantity. 

Two pounds of seed are usually allowed to an 
acre ; but if sown by a well-regulated machine, 
about one half this quantity will be sufficient. 

Root very long, fusiform, contracted Long Red 
,. , , , , , Belgian, 

a little towards the crown, but nearly yellow bel- 

•' oi\s. Yellow 

of uniform thickness from the U>v """^^l?."/.^^"^' 
down half the length. Size large ; when grown 
in deep soil, often measuring twenty inches in 
length, and nearly three inches in diameter. The 
crown rises four or five inches above the surface 
of the ground, and is of a green color ; below the 
surface, the skin is reddish-yellow. Flesh orange- 
red. 

Tliis variety, like the White, originated in Bel- 
gium. In Europe it is much esteemed by agricul- 
turists, and is preferred to the "White Belgian, as 
it is not only nearly as productive, but has none 
' of its defects. 

Long Red Bel- 
gian Carrot. 

Root fusiform, three inches in diameter at the Long Yellow. 

Long Lemon. 

crown, and from twelve to fourteen inches m 
depth. Skin pale yellow, or lemon color, under ground ; but 
greenish on the top, or crown, which rises a little above the 
surface of the soil. Flesh yellow, the heart paler, and, like 
3 



2Q ESCULEXT ROOTS. 

that of the Long Orange, of large size. While young, the 
roots are delicate, mild, and well-flavored ; but when full 
grown, valuable only for stock. 

The Long Yellow is easily harvested, and is very produc- 
tive, yielding nearly the same quantity to the acre as the 
Long Orange, which variety it much resembles in its general 
character, and with which it is frequently, to a greater or 
less extent, intermixed. 

Long Surrey. This variety much resembles the Long Orange : 

Long Red. 

James's Scarlet, the TOOts, howevcr, are morc slcudcr, the heart 
is smaller, and the color deeper. 

It is said to be popular in some parts of England, and is 
cultivated to a considerable extent on the continent. 

Long 'White. Root produced entirely below ground, regularly 

CoMMOK White. ^ _ -^ o 7 o ./ 

fusiform, fifteen inches long, by about three inches 
in its largest diameter. Skin white, stained with russet-brown. 
Flesh Avhite, and generally considered sweeter 
than that of the colored varieties. 

The Common White has been but little culti- 
vated since the introduction of the White Belgian ; 
a variety much more productive, though perhaps 
not superior either in flavor or fineness of texture. 

Kew Inter- An English variety, comparatively 
of recent introduction. Koot broadest 
at the crown, and thence tapering regularly to a 
point. Size full medium ; well-grown specimens 
measuring nearly three inches in diameter at the 
broadest part, and about one foot in length. Skin 
bright orange-red. Flesh orange-yellow, fine- 
grained, sweet, well flavored, and, while young, 
excellent for table use. 



THE CARROT. 27 

Very hardy, and productive ; yielding, according to the best 
English authority, a greater weight per acre than any other 
yellow-fleshed variety. 

Root fusiform, and very slender, fourteen inches Purple or 
. , , , . , , , ,,> . T Blood Red. 

in length, by two inches and a halt m diameter Violette. vu. 

at the top or broadest part. Skin deep purple, varying to 

some extent in depth of shade, but generally quite dark. 

Flesh purple at the outer part of the root, and yellow at the 

centre or heart ; fine-grained, sugary, and comparatively 

well flavored. 

Not much cultivated for the table, on account of the brown 

color it imparts to soups or other dishes of which it may be 

an ingredient. It is also inclined to run to seed the year it 

is sown. It has, however, the reputation of flourishing 

better in wet, heavy soil than any other variety. 

Root obtusely conical, seven or eight inches Short "White, 
long, by about four inches in diameter at the vosges. vh. 
crown, which is large, flat, greenish, and level with the sur- 
face of the ground. Skin white, tinted with amber, smooth 
and fine. Flesh yellowish- white, remarkably solid, and fine 
in texture ; sweet and well flavored. Foliage rather finely 
divided, and as vigorous as the Long Orange. 

The Short White yields well, retains its qualities during 
winter, and is well adapted for cultivation in soils that are 
hard and shallow. 

Root fusiform, very long, and regular ; the Studley. 

. Long Red 

crown level with the surface of the soil. In good Brunswick. 
cultivation, the roots attain a length of sixteen inches, and a 
diameter of nearly two inches. Color bright reddish-orange, 
like the Altrincham. 

An excellent table-carrot, but flourishes well only in deep, 
mellow soil. 



28 ESCULENT ROOTS. 

"White Belgian. Root very long, fusiform, frequently meas- 

Green-top White. 

uring eighteen or twenty inches in length, 
and four or five inches in diameter. In the genuine variety, 
the crown rises five or six inches from the surface of the 
ground ; and, with the exception of a slight contraction to- 
wards the top, the full diameter is retained for nearly one 
half of the entire length. Skin green above, white below 
ground. Flesh white, tending to citron-yellow at the centre 
or heart of the root ; somewhat coarse in texture. Foliage 
rather large and vio:orous. 

The White Belgian Carrot is remarkable for its produc- 
tiveness, surpassing in this respect all other varieties, and 
exceeding that of the Long Orange by nearly one fourth. It 
can be harvested with great facility, and gives a good return 
even on poor soils. 

The variety is not considered of any value as a table escu- 
lent, and is grown almost exclusively for feeding stock ; for 
which purpose it is, however, esteemed less valuable than 
the yellow-fleshed sorts, because less nutritious, and more 
liable to decay during winter. 

Since its introduction, it has somewhat deteriorated ; and, 
as now grown, differs to some ext,ent from the description 
given above. The roots are smaller, seldom rise more than 
two or three inches above the soil, and taper directly from 
the crown to the point. A judicious selection of roots for 
seed, continued for a few seasons, would undoubtedly restore 
the variety to its primitive form and dimensions. 

The same amount of seed will be required as of the Long 
Orange ; and the general method of culture should be the 
same, with the exception that, in thinning out the plants, 
the White Belgian should have more space. 



"Wite Belgian Root seven or eight inches in lens-th, and two 
Horn. ^ ^ * ^ ' 

WmTr^ir i^^^^^s i^ i^s greatest diameter, tapering regularly 



TUPvNIP-IlOOTED CIIEHVIL. 



29 



from the crown to the point. Skin fine, clear white. Flesh 
very white, and almost transparent, mild, tender, and delicate. 
A French variety, remarkable for the peculiar, pure w^hite 
color of its skin and flesh. 



Parsnip 
CJiervil. 




TURNIP-ROOTED CHERVIL. 
Chserophyllum bulbosum. 

A hardy biennial plant, from the south of 
Europe. The root is fusiform, four or five inches 
long, and nearly an inch and a half in diameter ; 
skin, grayish-black ; flesh, white. The leaves are 
compound, the leaflets deeply cut, and the divis- 
ions of the upper leaves narrow and slender. 
The flowers are white, and terminate the top of 
the plant in umbels, or large, circular, flat, 
spreading bunches. The seeds are long, pointed, 
furrowed, concave on one side, of a broAvnish 
color, and retain their power of germination but one year. 
^n ounce contains sixty-five hundred seeds. 

Soil and Cultivation. — The seeds may be sown in drills, 
in October or April, in the manner of sowing the seeds of the 
common carrot ; preference to be given to rich, mellow soil. 
The roots will attain their full size by the following August 
or September, when they should be harvested. With a little 
care to prevent sprouting, they may be preserved until April. 

Seed. — The roots intended for seed should be set in the 
open ground in autumn or in spring. The seeds will ripen 
in August, and should be sown within a month or two of the 
time of ripening, or, if kept till spring, should be packed in 
earth or sand ; for, when these precautions are neglected, 
they will often remain dormant in the ground throughout 
the year, 

3* 



30 ESCULENT ROOTS. 

Use. — The Tuberous-rooted Chervil promises to be a 
valuable esculent root. M. Vilmorin considered it worthy to 
be classed with the potato, though not equally productive. 
On his authority, upwards of six tons have been produced on 
an acre ; an amount Avhich he states may be greatly increased 
by a judicious selection of the best roots for seed. 

The roots, Avhich are eaten boiled, are nearly of the size 
and form of an Early Horn Carrot. The flesh is white, far- 
inaceous, and of a flavor intermediate between that of a chest- 
nut and a potato. 



CHINESE POTATO, OR JAPANESE YAM. 

Dioscorea batatas. 

Stem twelve feet or more in length, of a creeping or climb- 
ing habit ; leaves heart-shaped, though sometimes halberd- 
formed ; flowers small, in clusters, white. The roots are 
club-shaped, about two feet in length, two inches and a half 
in their largest diameter, of a rusty white or yellowish color 
without, remarkably white within, very mucilaginous, and 
so easily broken that they are rarely taken from the ground 
in a perfect state. 

Fropagation and Cultivation. — The Chinese Potato re- 
quires a deep, light, rather sandy, and tolerably rich soil ; 
and this should be thoroughly stirred to the depth of at least 
two feet. No fresh manure should be used, but fine, well- 
decomposed compost applied, and deeply as well as thoroughly 
incorporated with the soil ; avoiding, however, if possible, 
its direct contact with the growing roots. It is propagated 
either by small roots ; by the top or neck of the large roots, 
cut off to the length of five or six inches ; or by the small 
bulbs, or tubers, which the plants produce in considerable 
numbers on the stem, in the axils of the leaves. These 



CHINESE POTATO, OR JAPANESE YAM. 



31 



should be planted the last of April, 
or as soon as the ground is in good 
working condition. Lay out the land 
in raised ridges two feet and a half or 
three feet asunder, and on the sum- 
mit set the bulbs, or tubers, with the 
point or shoot upwards, eight or ten 
inches apart, and cover about an inch 
deep. Cultivate in the usual manner 
during the summer ; and late in au- 
tumn, after the tops are dead, and just 
before the closing-up of the ground, 
take up the roots, dry them a short 
time in the sun, and store in the 
cellar for use. The roots are perfect- 
ly hardy, and will sustain no injury 
from the coldest winter if left unpro- 
tected in the open ground. During 
the second season, the growth of the 
old root is not continued, but gradu- 
ally decays as the new roots are 
formed. 

Use. — The roots are eaten either 
boiled or roasted, and require rather 
more than half the time for cooking 
that is usually given to the boiling or 
roasting of the common potato. When 
cooked, they possess a rice-like taste 
and consistency, are quite farinaceous, 
and unquestionably nutritive and val- 
uable for food. 

Though strongly recommended as a 
vegetable likely to become a substitute 
for the potato, the cost of preparing 



Chinese Potato, or Japanese Yam. 



32 ESCULENT ROOTS. 

the ground for planting is so great, the harvesting is so diffi- 
cult and laborious, and the yield is generally so small, that 
the plant must be classed as one not worthy of cultivation. 



CHUFA, OR EARTH ALMOND. 

Cyperus esculentus. 

Edible Cyperus. A perennial plant, from the south of Eu- 
rope. The roots are long and fibrous, and 
produce at their extremities numerous small, rounded or ob- 
long, jointed, pale-brown tubers, of the size of a filbert. The 
flesh of these roots, or tubers, is of a yellowish color, tender, 
and of a pleasant, sweet, and nut-like flavor. The leaves are 
rush-like, about eighteen inches high, a little rough, and 
sharply pointed. The flower-stalks are nearly of the same 
height as the leaves, three-cornered, hard, and leafless, with 
the exception of five or six leaf-like bracts at the top, from the 
midst of Avhich are produced the spikelets of flowers, which 
are of a pale-yellow color. 

Propagation and Culture, — It is propagated by planting 
the tubers in April or May, two inches deep, in drills two 
feet apart, and six inches apart in the drills. They will be 
ready for harvesting in October. In warm climates, the 
plant, when once introduced into the garden, spreads with 
great rapidity, and is exterminated with much difficulty. In 
the Northern and Middle States, the tubers remaining in the 
open ground are almost invariably destroyed by the winter. 

Use. — It is cultivated for its small, almond-like tubers, 
which, when dried, have somewhat the taste of the almond, 
and keep a long period. They are eaten either raw or 
roasted. 

When dried and pulverized, they are said to impart to 
water the color and richness of milk. 



GERMAN RAMPION. 



GERMAN RAMPION. 

(Enothera biennis. 



The German Rampion, or Evening Primrose, rp^ge prim- 
common in this country to gravelly pastures and ^i^g Prim^' 
roadsides, is a hardy biennial plant, and, when ^°^®' 
in full perfection, measures three or four feet in height, 
with long, flat, pointed leaves, and large, yellow, fragrant 
flowers. The seed-pods are oblong, four-sided ; the seeds are 
small, angular, of a brown color, and retain their germinative 
properties three years. 

Solving and Cultivation. — The seeds should be sown an- 
nually, in April, in a rich and shady situation ; for if grown 
in a dry, sunny exposure, and sown very early in the season, 
the plants are inclined to run to flower during the summer, 
which renders the roots worthless ; for they then become 
hard and fibrous. Sow in drills an inch deep, and fourteen 
inches apart ; thin to six or eight inches in the rows ; culti- 
vate in the usual form ; and, in September, the roots will be 
ready for use. For winter use, take up the roots before 
freezing weather, and pack in sand. For spring use, they 
may be taken directly from the ground. 

To raise Seed. — Two or three plants, left in the ground 
through the winter, will yield an abundant supply of seeds 
the following summer. 

Use. — The root is the only part used. This, when full 
grown, is generally from ten to twelve inches long, fusiform, 
occasionally with a few strong fibres, whitish on the outside, 
and white within. The thick, outer covering separates read- 
ily, and should be removed when the root is eaten in its crude 
state. It possesses a nutty flavor ; but is inferior to the true 
Rampion, having a slight pungency. If required as a raw 
salad, it should be eaten while young. When the roots have 



34 ESCULENT ROOTS. 

attained their full size, they are usually dressed in the man- 
ner of Skirret and Scorzonera. 



JERUSALEM ARTICHOKE. 

Helianthus tuberosus. 

The Jerusalem Artichoke is a hardy perennial. In its 
manner of growth and flowering it much resembles the com- 
mon sunflower, of which, as its scientific term suggests, it 
is really a species. Stem six to eight feet high, very rough, 
and much branched ; leaves alternate, large, rough, heart- 
shaped at the base, pointed at the ends, and indented on the 
borders ; flowers large, yellow, produced on the top of the 
plant, at the extremities of the branches. 

Soil, Propagation, and Culture. — The Artichoke thrives 
best in light, mellow soil, but will succeed wherever the com- 
mon potato can be profitably grown. It is propagated by 
planting the tubers, divided in sections, as is generally prac- 
tised with the potato. These may be set in spring or autumn, 
and should be covered about three inches deep. Whether 
planted in hills or rows, the plants will soon completely 
occupy the ground. 

Extra fine tubers are sometimes raised by stirring the soil 
to the depth of twelve or fifteen inches before planting, and 
by a liberal application of manure ; afterwards thinning out 
such plants as make a weakly growth, and weeding and culti- 
vating thoroughly during the season. 

Taking the Crop. — The new tubers will be suitable for 
use in the autumn. In digging, great care should be taken 
to remove the small as well as the full-grown ; for those not 
taken from the ground Avill remain fresh and sound during 
the winter, and send up in the spring new plants, which, in 



JERUSALEM ARTICHOKE. 36 

turn, will increase so rapidly, as to encumber the ground, 
and become troublesome. In localities where the crop has 
once been cultivated, though no plants be alloAved to grow 
for the production of fresh tubers, yet the young shoots will 
continue to make their appearance from time to time for 
many years. 

Use. — The plant is cultivated for its tubers, which are 
pickled, like the cucumber, and sometimes eaten in their 
crude state, sliced as a salad. When cooked they have 
somewhat the flavor of the true artichoke. 

Mcintosh says that the tubers may be used in every way as 
the potato, and are suited to persons in delicate health, when 
debarred from the use of most other vegetables. 

Varieties. — For a long period there was but a single va- 
riety cultivated, or even known. Recent experiments in the 
use of seeds as a means of propagation have developed new 
kinds, varying greatly in their size, form, and color, pos- 
sessing little of the watery and insipid character of the here- 
tofore grown Jerusalem Artichoke, and nearly or quite equal- 
ling the potato in flavor and excellence. 

Tubers larg-e, and often irreo^ular in form : skin Common 
^, , White, 

and flesh white ; quality watery, and somewhat 

insipid. It is unfit for boiling, but is sometimes served baked 

or roasted. It makes a very crisp and well-flavored pickle. 

A French variety, produced from seed. Purple- 
skinned. 
Tubers purplish rose-color ; flesh dryer when 

cooked, and finer flavored, than that of the foregoing. 

Like the purple-skinned, proauced from seed. Red-skinned. 
Skin red. Between this and the last named there are 
various intermediate sorts, differing in shades of color, as 
well as in size, form, and quality. 



36 ESCULENT ROOTS. 

Yellow-skin- The tubers of this variety are of a yellowish 
ned. Law. -' 

color, and are generally smaller, and even more 

irregularly shaped, than those of the Common White. 

They are, however, superior in quality, and of a more 

agreeable taste when cooked. 



OXALIS, TUBEROUS-ROOTED. — Law. 

Tuberous-rooted Wood-sorrel. Oca. Oxalis crenata. 

Of the Tuberous-rooted Oxalis there are two varieties, as 
follow : — 

"White- Stem two feet in length, branching, prostrate 

rooted, 
Oca blanca. or trailing ; the ends of the shoots erect ; leaves 

trifoliate, yellowish-green, the leaflets inversely heart-shaped ; 

flowers rather large, yellow, — the petals crenate or notched 

on the borders, and striped at their base with purple. The 

seeds are matured only in long and very favorable seasons. 

In its native state, the plant is perennial, but is cultivated 

and treated, like the common potato, as an annual. 

Cultivation. — The tubers should be started in a hot-bed, 
in March, and transplanted to the open ground in May, or 
as soon as the occurrence of settled warm weather. They 
thrive best in dry, light, and medium fertile soils, in warm 
situations, and should be planted in hills two feet and a half 
apart, or in drills two feet and a half apart, setting the 
plants or tubers an inch and a half deep, and fifteen or 
eighteen inches apart in the drills, treating in all respects 
as potatoes. 

The tubers form late in the season ; are white, roundish, 
or oblong, pointed at the union with the plant, and vary in 
size according to soil, locality, and season, seldom, however, 



OXALIS, TUBEROUS-ROOTED. 37 

exceeding an inch in diameter, or weighing above four 
ounces. The yield is comparatively small. 

Use. — The tubers are used as potatoes. When cooked, 
the flesh is yellow, dry, and mealy, of the flavor of the 
potato, Avith a slight acidity. The tender, succulent stalks 
and foliage are used as salad. 

Plant similar in habit to the White-rooted ; Oxalis, Bed- 
rooted, 
but the branches, as well as the under surface oca coloeada. 

of the leaves, are more or less stained with red. Tubers 

larger than those of the last named, roundish, tapering 

towards the connection with the plant, and furnished with 

numerous eyes, in the manner of the common potato ; skin 

smooth, purplish-red ; flesh often three-colored, — the outer 

portion of the tuber carmine-red, the central part marbled, 

and the intermediate portion yellow, — the colors, when the 

root is divided transversely, appearing in concentric zones, 

or rings. The flesh contains but little farinaceous matter, 

and possesses a certain degree of acidity, which, to many 

palates, is not agreeable. 

It is propagated, and in all respects cultivated, like the 
White. Either of the varieties may also be grown from 
cuttings, which root readily. 

According to a statement from the London Horticultural 
Society's Journal, the acidity may be converted into a 
sugary flavor by exposing the tubers to the action of the 
sun for eight or ten days, — a phenomenon which is analo- 
gous to what takes place in the ripening of most fruits. 
When treated in this form, the tubers lose all trace of acid- 
ity, and become as floury as the best descriptions of potatoes. 
If the action of the sun is continued for a long period, the 
tubers become of the consistence and sweet taste of figs. 
Mr. Thompson states that the disagreeable acid taste may 
also be removed by changing the water when they are three 
quarters boiled. 

4 



38 ESCULENT EOOTS. 

The plants are tender, and are generally destroyed early 
in autumn by frost. The tubers must be taken up before 
freezing weather, packed in sand, and placed in a dry, warm 
cellar for the winter. 

Deppe'sOxal- A perennial plant from Mexico, very distinct 

is. Thomp. Vil. ^ ^ . . 

oxALis deppei. from the tuberous-rooted species before described. 
Stalk about one foot in height, smooth and branching ; leaves 
four together, the leaflets wedge-shaped, pale yellowish-green, 
the upper surface marked by two brownish lines or stains in 
the form of two sides of a triangle ; flowers terminal, of a 
carmine-rose or pink-red color, stained with green at the base 
of the petals. The roots are fusiform, three or four inches 
long, nearly an inch and a half in diameter, white and fleshy, 
and surmounted with numerous small scales or bulbs, which 
serve for propagation. 

Soil and Culture. — The plant succeeds best in rich, 
warm, mellow soil ; and, though it may be raised from seed, 
is usually propagated from the small bulbs, which are set 
early in May, six or eight inches apart, in shallow drills 
fifteen inches asunder. 

As the whole season will be required for their full perfec- 
tion, the roots should be allowed to remain in the ground 
till danger from freezing, when they should be harvested, 
packed in dry sand, and stored in the cellar for the winter. 

The plant has been cultivated with the most complete suc- 
cess Avith no especial preparation of the soil ; merely plant- 
ing the bulbs in shallow drills, the ground being dug and 
manured as for other kitchen-garden crops. 

Use. — The roots are eaten boiled, and served as aspara- 
gus ; and the young leaves, which have a pleasant acid taste, 
are used as salad, as are also the flowers. 

It is sometimes cultivated as an ornamental plant. 



THE PARSNIP. 39 



THE PARSNIP. 
Pastinaca sativa. 

The Parsnip is a hardy biennial, indigenous to Great 
Britain and some parts of the south of Europe, and to a 
considerable extent naturalized in this country. In its 
native state the root is small and fibrous, and possesses 
little of the fineness of texture, and delicacy of flavor, which 
characterize the Parsnip in its cultivated state. 

The roots are fusiform, often much elongated, sometimes 
turbinate, and attain their full size during the first year. 
The flowers and seeds are produced the second year, the 
plant then measuring five or six feet in height, with a 
grooved or furrowed, hollow, branching stem. The flowers 
are yellow, in large spreading umbels five or six inches in 
diameter. The seeds ripen in July and August ; are 
nearly circular ; about one fourth of an inch in diameter ; 
flat, thin, very light, membranous on the borders, and of a 
pale yellowish-brown or yellowish-green color. They vary 
but little in size, form, or color, in the different varieties, 
and retain their vitality but two years. About six thousand 
seeds are contained in an ounce. 

Half an ounce of seed is usually allowed for one hundred 
feet of drill, and six pounds for an acre. 

Soil, Sowing, and Cultivation. — The soil should be mel- 
low, deep, of a rich vegetable texture, and not recently 
turned from the sward. As the roots of most of the varie- 
ties are long and comparatively slender, the deeper and 
more thoroughly the soil is stirred the better. Where the 
soil is thin, and the sub-soil clayey or hard and gravelly, 
the Parsnip rarely succeeds well, the roots being not only 
short and branched, but deficient in the mild, tender, and 



40 ESCULENT ROOTS. 

sugary properties which they possess when grown under 
more favorable conditions. 

The Parsnip is always propagated from seeds sown an- 
nually. As early in April as the soil becomes dry and 
warm, prepare the land as for the carrot and other esculent 
roots, raking the surface fine and smooth, and sow the seeds 
rather thickly, in drills, fifteen inches asunder, and an inch 
and a half in depth. When the young plants are well up, 
thin them to five or six inches apart, and cultivate in the 
usual manner during the season. 

The roots are sometimes drawn for use early in Septem- 
ber, but they are at this season generally small, and com- 
paratively flavorless. Their full size and excellence are not 
acquired till the decay of the leaves, when they are ready 
for harvesting. 

Harvesting . — The Parsnip sustains no injury when left in 
the open ground during winter ; and it is a common practice 
to take up in the fall a certain quantity of roots to meet a 
limited demand in the winter months, allowing the rest to 
remain in the ground until spring. The roots thus treated 
are considered to have a finer flavor ; that is to say, are bet- 
ter when I'ecently taken from the ground. 

In taking up the crop, be careful to remove the soil to a 
sufficient depth as not to injure the roots. The thrust of the 
spade that easily lifts a carrot without essential injury, will, 
if applied to the Parsnip, break the roots of nine in ten at 
scarcely half their length from the surface of the ground. 
As the roots keep much fresher, and retain their flavor much 
better, when taken up entire, the best method is to throw 
out a trench beside the rows, to the depth of the roots, when 
they can be easily, as well as perfectly, removed. They 
should be dug in pleasant weather, and laid on the ground 
exposed to the sun for a few hours to dry ; after which re- 
move the foliage, and pack in sand, dried leaves, or common 



THE l^ARSNIP. 41 

loam, not too moist. Thus treated, they will remain com- 
paratively fresh kept in almost any location, either in the 
cellar or storehouse. 

If the roots which have remained in the ground during 
winter be taken up in spring, and the tops removed as before 
directed, they may be packed in sand or earth, and will 
remain fresh and in good condition for use until May or 
June. 

To raise Seed. — In April thin out the roots, that have 
been in the ground during the winter, to about eighteen 
inches apart ; or, at the same season, select a few good-sized 
and symmetrical roots from those harvested in the fall, and 
set them eighteen inches apart, with the crowns just below 
the surface of the ground. They will send up a stalk to the 
height and in the manner before described, and the seeds will, 
ripen in August. The central umbel of seeds is always the 
largest, and is considered much the best. 

Use. — The use of the Parsnip as an esculent is well- 
known. The roots are considered healthful, and are 
esteemed for their delicate, pleasant flavor. 

They contain a considerable portion of sugar, and are con- 
sidered more nutritive than carrots or turnips. They also 
form a common ingredient in soups ; and are sometimes used 
for making bread, and also a kind of wine said to resemble 
Malmsey or Madeira. 

Aside from the value of the Parsnip as a table vegetable, 
il is one of the most economical roots for cultivation for farm 
purposes, as it not only produces an abundant and almost 
certain crop, but furnishes very nourishing food particularly 
adapted to and relished by dairy-stock. 

Varieties. — The varieties, which*are not numerous, are 
as follow : — 

The leaves of the Common, or Dutch Parsnip, are strong 
4* 



42 ESCULENT HOOTS. 



Common, or and numerous ; generally about two feet lon^? 

Dutch. Trans. ^ b J n 



Swelling Pars- OF hiojh. The TOots are from twcntv to thirty 

NIP JLON(J ° J J 

Smooth Dutch jnches in length, and from three to four 
inches in diameter at the shoulder, regularly tapering to the 
end, occasionally producing a few strong fangs. The crown 
is short and narrow, elevated, and contracting gradually 
from the shoulder, which is generally below the surface of 
the ground. 

Seeds from America, Holland, and Germany, sown in the 
garden of the London Horticultural Society, all proved 
alike ; though some were superior to others in the size of 
their roots, owing, it was thought, both to a careful selection 
of seed-roots and to the age of the seeds. It was found that 
new seeds uniformly produced the largest roots. 

Early Short- A recently introduced variety, similar to the 
Horn. Mclnt. -^ . 

Turnip-rooted, but shorter. Very delicate and 

fine-flavored. 

Guernsey. The leaves of this variety grow much stronger 

Long Smooth, and somewhat taller than those of the Common 

Panais Long, of 

•iHE FRENCH. Parsnip. The leaflets are also broader. The 
only distinguishable difference in the roots is, that those of 
tlie Guernsey Parsnip are the larger and more perfect, being 
sometimes three feet long. Roots produced from seed ob- 
tained from Guernsey were evidently much superior to those 
which were grown from seed raised in other localities : from 
which it would appear that the Guernsey Parsnip is only an 
improved variety of the Common, arising from soil and 
cultivation in that island. Dr. McCulloch states that, in 
Guernsey, its roots grow to the length of four feet. In 
its flavor, it differs little from the Common Dutch 
Parsnip. 



THE PARSNIP. 43 

In this variety, the leaves are shorter and Hollow- 
n 1 i-. -r. crowned. 

not SO numerous as tliose oi the Common I'ars- Trans. 

Long Jersey-. 

nip. The roots are oblong, about eighteen "^"iJ-'(^^\:J;^o^^- 
inches in length, and four inches in diameter at "*'I'*^*^-"*-a'^'=-D' 
the shoulder, more swollen at the top, and not tapering 
gradually, but ending somewhat abruptly with a small tap- 
root. The crown is short, and quite sunk into the shoulder, 
so as to form a hollow ring around the insertion of the stalks 
of the leaves ; and grows mostly below the surface of the 
ground. 

It is a good sort for general cultivation, especially as it 
does not require so deep a soil as either the Common, or 
Guernsey. There is little difference in the flavor or general 
qualities of the three varieties. 

This is said to be more tender and richer in siam, or Yel- 
flavor than any of the other varieties. It is * *^™^' 

mentioned by Dr. Neill in the " Encyclopaedia Britannica," 
and is described by M. Noisette as being yellowish in color, 
and in form intermediate between the Guernsey and Turnip- 
rooted Parsnips. He also states that it is the most esteemed. 
It does not, however, appear to be known at the present day 
in this country. 

Root fusiform, varying in length from fifteen The Student, 

Sutton's Stu- 

to twenty inches, accordmg to soil and culture. went. 

The crown is broad and rounded, hollowed at the insertion 
of the leaves, and in well-grown specimens measures nearly 
three inches in diameter. Compared with the Common 
Dutch, or Hollow-crowned, the root is more free from 
fibres, and tapers more suddenly and with greater regularity 
from the croAvn to the point. The flavor is peculiarly sweet, 
mild, and pleasant, and is described as excelling that of any 
other sort now in cultivation. 



44 



ESCULENT ROOTS. 



This variety, so recently brought to notice 
and so strongly commended, is of English 
origin, and was obtained from the wild Pars- 
nip by Prof. Buckman, of tlie Royal Agricul- 
tm-al College at Cirencester. It was intro- 
duced into this country soon after it was pub- 
licly offered into England, and is now quite 
generally disseminated. 



student Parsnip. 



Turnip- The leaves of this sort are few, 
rooted. 
Trans. and do not exceed twelve to six- 

Panais Rond, of 

THE fkench. teen inches in length. The roots 
are from four to six inches in diameter, tun- 
nel-shaped, tapering very abruptly, with a 
strong tap-root ; the whole being from twelve 
to fifteen inches in length. The rind is 
rougher than eitlier of the other sorts ; the 
shoulder very broad, growing above the sur- 
face of the soil ; convex, with a small, short crown. It 
is much, the earliest of the Parsnips ; and, if left in the 
ground, is liable to rot in the crown. The 
leaves also decay much sooner than those 
of most other sorts. 

It is particularly adapted to hard and 
shallow soils ; and, from its coming into use 
much earlier than any other kind, very de- 
sirable. In flavor it is mild apd pleasant, 
though less sugary than the long-rooted kinds. 
The flesh, when dressed, is more yellow than 
that of any other variety. 




THE POTxVTO. 46 



THE POTATO. 

Solanum tuberosum. 

The Potato is a native of Central or Tropical America. 
In its wild or natural state, as found growing on the moun- 
tains of Mexico or South America, the tubers rarely exceed 
an inch in diameter, and are comparatively unpalatable. 
During the last half century its cultivation Avithin the 
United States has greatly increased ; and it is now con- 
sidered the most important of all esculent roots, and 
next to the cereals in value as an article of human sub- 
sistence. 

Soil. — The soils best suited to the Potato are of the 
dryer and lighter descriptions ; pasture lands, or new 
land, with the turf freshly turned, producing the most 
abundant as well as the most certain crops. On land of 
a stiff, clayey texture, or in wet soils, they are not only 
extremely liable to disease, but the quality is usually very 
inferior. 

Where the land has been long under cultivation, they 
seldom produce well, and the quality, even when quite free 
from disease, is usually much inferior to that of tubers raised 
on comparatively new soil. 

Fertilizers. — If the soil is good, but little manure will be 
required. In highly enriched soil the plants appear to be 
more liable to disease than when grown in soil that is natu- 
rally good. 

The best fertilizers are those of a dry or absorbent na- 
ture, as plaster, lime, superphosphate of lime, and bone-dust. 
For wet soils these are particularly beneficial, as they not 
only promote growth, but prevent disease. On dry, warm 
land, muck-compost or barn-yard manure may be applied 
advantageously. Decaying leaves make an excellent fertil- 



46 ESCULENT ROOTS. 

izer, but all applications of very rich manure, particularly 
in the hill about the sets at the time of planting, should be 
avoided. Manures that are slow in their decomposition are 
well suited for the Potato, and experience has proved that 
these are quite as beneficial applied equally over the ground, 
as they are Avhen brought more directly in contact with the 
growing plants. Ashes are a safe manure, and crops in Eng- 
land treated with these alone suffered very little from dis- 
ease, while others, under the application of manure in the 
ordinary forms, were more than half destroyed. 

Propagation. — The Potato is propagated from the tubers, 
which are either divided into sets or planted entire. Which- 
ever of these practices may be adopted, experience has 
proved that plants from well-ripened tubers are not only 
more healthy and more productive, but actually come to per- 
fection earlier than those produced from immature sets. 

Experiments for the purpose of testing the comparative 
value of the tubers entire or divided into sets for planting, do 
not seem to be satisfactory. At the Chiswick Gardens, Eng- 
land, the divided tubers gave nearly one ton per acre more 
than those planted entire, this excess being the mean of two 
plantations, one made early in the season, and another four 
weeks later ; while another experiment, continued through a 
series of years, gave a mean result in favor of medium-sized 
tubers, planted entire. 

The part of the Potato used for planting has been regarded 
as important, the point or top being thought to produce the 
most healthy and productive plants. Though there appears 
to be a physiological difference between the extremities, and 
though the results of the experiment made by the London 
Horticultural Society gave a large amount in favor of the 
eye or top of the tuber, still, practically considered, the part 
of the tuber to be used for planting is comparatively unim- 
portant — a paramount consideration being its complete 
development or full maturity. 



THE POTATO. 47 

With regard to the quantity of seed per acre great diver- 
sity of opinion exists among cultivators. Much, of course, 
depends on the variety, as some sorts not only have more 
numerous eyes, but more luxuriant and stronger plants than 
others. Of such varieties a much less quantity will be re- 
quired than of those of an opposite character. From a 
series of experiments carefully made for the purpose of as- 
certaining the amount of seed most profitable for an acre, it 
M^as found that from six to eight bushels, if planted in hills, 
answered better than more ; for, when too much seed was 
used, there were many small tubers ; and where the tubers 
had been divided into very small parts, or single eyes, the 
plants were more feeble, and the yield less in number and 
weight, though usually of larger size. 

Methods of Planting and Cidtivation. — Potatoes are usually 
planted either in hills or ridges, the former method being 
the more common in this country. If planted in hills, they 
should be made from three feet to three and a half apart ; 
the distance to be regulated by the habit of the variety under 
cultivation. If in ridges or drills, they may be made from 
two and a half to three feet apart ; although some of the 
earlier and smaller kinds may be successfully groMTi at 
eighteen or twenty inches. 

Of sets formed by dividing a tuber of medium size into 
four parts, three may be allowed to a hill ; if planted in 
drills, sets of this size should be placed about ten inches 
apart. On light, warm soil they require to be covered 
nearly four inches deep ; but in cold, wet situations, tAvo and 
a half or three inches will be sufficient. 

Cultivation. — This should be commenced as soon as the 
young shoots are fairly above the surface. As the season 
advances, gather the earth gradually about the hills or along 
the drills, adding a little at each successive hoeing for the 
support of the growing plants, and to encourage the develop- 



48 ESCULENT ROOTS. 

ment of the side-roots ; for it is at the extremities of these 
that the tubers are formed. After the appearance of the 
blossoms cultivation should be discontinued, and no further 
attention will be required till the time for harvesting. 

Forcing. — This should be commenced from three to four 
weeks before the season for planting in the open ground. 
The earliest varieties should be chosen for the purpose, se- 
lecting w^hole tubers of medium size, and placing them close 
together, in a single layer, among half-decayed leaves or very 
light loam, on the surface of a moderate hot-bed. 

In a few weeks the eyes will have started sufficiently for 
planting out. Divide the tubers into sets as before directed, 
— being careful not to break or injure the young shoots, — 
set them in hills or drills, and cover three inches deep. A 
light application of horse-manure at the bottom of the hills 
or drills will afford the warmth which may be needed early 
in the season, and afterwards give support and vigor to the 
growing crop. 

Taking the Crop and Meiliod of Preservation. — The season 
of maturity of the earlier sorts will be indicated by the de- 
cay of the plants. The later sorts will continue their growth 
until checked by frost — previous to wdiich time they will 
not be ready for harvesting. 

In summer weather, when it is practicable, the table 
should be supplied from day to day directly from the field 
or garden, as the tubers rapidly deteriorate after being taken 
from the ground, particularly if exposed to a warm, light 
atmosphere, or kept in a warm and dry cellar. 

In the preservation of potatoes it is of the first impor- 
tance that they be excluded from light. If this is neglected, 
they become not only injurious, but actually poisonous ; and 
this is especially the fact when they are allowed to become 
of a green color, which they readily will do on exposure to 
the light. In a state of complete darkness they should, there- 



THE POTATO. 49 

fore, be placed the day they are taken out of the ground ; 
and it were even better that they were stored in rather a 
damp state, than that they should be exposed for a day to the 
light Avith a view to dry them. Drying has a bad effect on 
the skin of the Potato ; for, if subjected to this, the skin and 
part of the epidermis are made to part Avith their natural 
juices, Avhich ever afterwards renders them incapable of ab- 
sorbing moisture, even if present sd to them. Fermentation 
is also an important evil to be guarded against, as it changes 
the whole substance of the Potato, and, so far as seed pota- 
toes are concerned, destroys their vegetative principle. As 
security against this, they should be stored either in barrels 
or boxes, or in long, narrow ridges, with partitions of earth 
between. Potatoes once dried should never be again moist- 
ened until just before using. 

Varieties. — Messrs. Peter LaAvson and Sons describe one 
hundred and seventy-five, and other foreign authors enumer- 
ate upAA^ards of five hundred varieties, describing the habit 
of the plant ; size, form, and color of the tubers ; quality 
and general excellence ; and comparative value for cul- 
tivation. 

They are obtained from seeds, Avhich are quite small, flat, 
lens-shaped, and retain their germinative properties three 
years ; one hundred and five thousand are contained in an 
ounce. 

They may be soAvn either in spring or autumn. If in 
autumn, collect the balls or berries, and plant them, either 
bruised or entire, in drills tAA^eh^e or fifteen inches apart, and 
cover an inch deep. If in spring, the berries should be 
gathered in autumn, and the seeds extracted and dried, as is 
practised Avith the seeds of the tomato. In April, sow in 
shalloAV drills, half an inch deep and tAA-elve or fifteen inches 
apart, as directed for the soAving in autumn. During the 
summer, treat the groAving plants in the usual form, keeping 
5 



50 ESCULENT ROOTS. 

the soil loose and clear of weeds, and in October, when the 
tops have been destroyed by frost, harvest the tubers, keep- 
ing those of the different plants distinct, and store in the 
cellar for the winter. 

The following spring these tubers, some of which Avill 
measure nearly an inch in diameter, must be again planted, 
which may be done in drills fifteen inches apart, dropping 
the tubers about a foot asunder, and covering two inches 
deep. During the summer, earth up the drills to a moderate 
extent, and harvest in October, keeping the various kinds 
distinct as before. 

The third season some estimate of the value of the dif- 
ferent sorts may be formed. They will be found to vary, in 
a greater or less degree, in size, form, color, number and 
depth of the eyes, quality, season, productiveness, and lia- 
bility to disease. Such as are of little value may be re- 
jected, while such as appear promising should be reserved 
for further cultivation. 

Ash-leaved Stem nearly two feet in height, erect, with 
Early. long, smooth, shining, and drooping foliage ; 
flowers very seldom produced ; tubers white, roundish, 
rough-skinned ; flesh white, of medium quality. The va- 
riety is healthy and remarkably early, Avell suited to open 
culture, but not adapted for growing under glass, on account 
of its tall habit. 

Ash-leaved ^^® ^^ ^^® earliest of the garden varieties, Avell 
^ ^®^' adapted for forcing under glass, or for starting 
in a hot-bed, and subsequent cultivation in the open ground. 
The plant is of spreading habit, and about eighteen inches 
in height ; leaves small, recurved ; tubers of medium size, 
kidney-shaped, white ; flesh white, dry, and well-flavored. 
Very healthy. Introduced. 



THE POTATO. 51 

Tubers of medium size, roundish, Avhite ; flesh Atkinson's 
pure white, dry, and farinaceous, and of delicate 
flavor. Plant dwarfish. 

One of the earliest of all varieties, excellent for garden 
culture, and well adapted for forcing. Originated at Lynn, 
Mass. 



Plant two feet and a half high, spreading ; Biscuit. 

Law. 

leaves rather rough, large, and of a pale-green 
color ; flowers whitish ; tubers rather small, round, smooth, 
and of a light-brownish color. A healthy variety, mealy, 
well-flavored, and quite productive. 

The plants do not decay, nor do the tubers attain full 
maturity, until nearly the close of the season : the latter 
are, however, of good quality, and in perfection for the 
table soon after being harvested. 

Plant vigorous, and generally of healthy habit ; Black Mer- 

c©r or SlsLck 
tubers nearly of the form of the Lady's Finger, Chenango. 

but of larger size ; skin very deep purple, or nearly black ; 
flesh purple, both in its crude state and when cooked ; qual- 
ity good, usually dry, and of good flavor. 

The Black Chenango is moderately productive, and with- 
stands disease better than almost any other Potato ; but its 
dark color is objectionable. Compared w^ith many of the 
recent varieties, it has little merit, and is not a profitable 
sort for extensive cultivation. 

A western variety ; grown also to a consid- Buckeye, 
erable extent in some parts of the Middle States. " It is a 
handsome, round Potato ; white throughout, except a little 
bright pink at the bottom of the eye ; very early, — ripening 
as early as the Chenango ; attains a good marketable size as 
soon as the Dykeman ; cooks dry and light ; and is fine- 



52 ESCULENT ROOTS. 

flavored, particularly when first matured. It throws up a 
thick, vigorous, and luxuriant vine ; grows compactly in the 
hill, and to a large size, yielding abundantly." 

For planting for early use, it is a promising variety ; but 
for a late or medium crop, upon strong, rich ground, is said 
to grow so rapidly, and to so great a size, that many of the 
tubers are liable to be hollow-hearted, which considerably 
impairs their value for table use. 

Calico. Similar to the Pink-eyed ; varying little ex- 

cept in color, which is mostly red, with occasional spots 
and splashes of white. It is in no respect superior to the 
last-named variety in quality, and cannot be considered of 
much value for agricultural purposes or for the table. 

California A brio^ht-red Potato from California. Tubers 
Red. . . 

variable in form, from long to nearly round, — 

rather smooth ; eyes slightly depressed. 

It is one of the most productive of all varieties ; but, 

on account of its extreme liability to disease, cannot be 

recommended for general cultivation. 

Carter. A medium-sized, roundish, flattened, white 

Potato, once esteemed the finest of all varieties, but at pres- 
ent nearly or quite superseded by the Jackson White, of 
which it is supposed to be the parent. Eyes rather nu- 
merous, and deeply sunk ; flesh very white, remarkably dry, 
farinaceous, and well-flavored. Originated about thirty 
years ago, in Berkshire county, Mass., by Mr. John Carter. 

Churchill. A variety said to have originated in Maine, 
and often sold in the market for the " State of Maine," 
which it somewhat resembles in size, form, and color. 
Flesh yellow. Not a desirable sort. 



THE POTATO. 53 

It is much inferior to the " State of Maine," and, in many 
phices, the hitter variety has been condemned in consequence 
of the Churchill having been ignorantly cultivated in its 
stead. 

An early sort, of good quality, but rather Cristy. 
unproductive. Shape somewhat long, though often nearly 
round ; color white and purple, striped and blended together. 
It is of no value as an agricultural variety, and, for table 
use, cannot be considered superior to many other varieties 
equally healthy and more prolific. 

Introduced. Plant upright, stocky, surviving Cups, 
till frost ; flowers pale purple ; tubers pink or reddish, large, 
oblong, often irregular ; flesh dry and farinaceous. Very 
healthy and productive, but better suited for agricultural 
purposes than for the table. 

Plant healthy and viojorous. The larsre, full- Danvers 
-^ ° ^ ' Seedling. 

groAvn tubers are long ; and the smaller, unde- daxveks Red. 

veloped ones, nearly round. Color light red, with faint 
streaks of white ; eyes moderately sunk ; quality fair. 

This variety originated in Danvers, Essex county, Mass. ; 
and, when first introduced, was not only of good size and 
quality, but remarkably productive. It has, however, much 
deteriorated ; and is now, both as respects quality and yield, 
scarcely above an average. At one period it had the repu- 
tation of being one of the best varieties for keeping, and of 
entirely withstanding the attacks of the potato disease. 

This variety originated in the town of Sterling, Davis's 
Mass., and was early disseminated through the 
influence of the Massachusetts Horticultural Society, at 
whose exhibitions it attracted much attention on account 




54 ESCULENT ROOTS. 

of its size and beauty. For general 
cultivation it is probably one of the 
most profitable sorts known, as it yields 
abundantly, even with ordinary atten- 
tion. Under a high state of cultiva- 
tion seven hills have produced a bushel 

Davis's Seedling. of pOtatOeS. 

The tubers are of good size, red, nearly round, though 
sometimes more or less flattened. Eyes deeply sunk, and 
not very numerous ; flesh nearly white, slightly tinged with 
pink beneath the skin when cooked ; quality good, being dry, 
farinaceous, and well-flavored. It requires the full season for 
its complete perfection, and resists disease better than most 
varieties. 

As a winter Potato, or for extensive cultivation for market, 
it is one of the best of all varieties ; and commends itself to 
the farmer, both as respects quality and yield, as being 
greatly superior to the Peach-blow, Pink-eye, Vermont 
White, and many similar varieties, Avhich so abound in city 
markets. 

Plant of medium strength and vigor, rarely Dykeman. 

- . TIT 11 1 Eakly Dykemax. 

producing seed or blossoms ; tubers large, round- 
ish, often oblong ; color white, clouded at the stem-end and 
about the eyes (which are moderately sunk and rather nu- 
merbus) with purple ; flesh white, or yellowish-white ; its 
quality greatly affected by season, and the soil in which the 
variety may be cultivated. 

In certain descriptions of rather strong, clayey land, the 
yield is often remarkably great, and the quality much above 
medium. In such land, if warm and sheltered, the tubers 
attain a very large size quite early in the season, and find a 
ready sale in the market at greatly remunerative prices. 
Under other conditions, it frequently proves small, waxy, and 



THE POTATO. 55 

inferior in quality, and profitless to the cultivator. Notwith- 
standing these defects, its size, earliuess, and productiveness 
render it worthy of trial. 

Tubers of medium size, roundish, of a bright Early Blue, 
purple or bluish color ; eyes moderately deep ; flesh, when 
cooked, white, or yellowish-white, mealy, and well flavored. 

This old and familiar variety is one of the earliest of the 
garden potatoes, of fine quality, and one of the best for for- 
cing for early crops. It retains its freshness and flavor till 
late in the spring ; is of comparatively healthy habit ; and, 
though but moderately productive, is worthy more general 
cultivation. 

Plant of medium strength and vigor, recum- Early Cockney, 
bent, rarely blossoming, and usually ripening and decaying 
early in the season, or before the occurrence of frost ; tubers 
Avhite, large, roimdish, rough ; flesh yellowish-white, or 
nearly white, dry, farinaceous, and of good flavor. Hardy, 
moderately productive, and recommended as a desirable in- 
termediate variety for the garden or for field culture. Intro- 
duced. 

Plant medium or small, rarely blossoming, Early Manly, 
and decaying early in the season ; tubers of medium size, 
white, roundish ; flesh yellowish-white, dry, mealy, and mild 
flavored. It yields well, and is a good variety for early gar- 
den culture. Introduced. 

Plant reclining, of rather slender habit, rarely Flour-Ball, 
blossoming ; tubers of medium size, white, round, the skin 
quite rough or netted ; flesh white, dry, farinaceous, and 
mild flavored. It yields abundantly, and is a good sort for 
the garden ; but would prove less profitable for growing for 
the market than many other varieties of larger size. 



56 ESCULENT ROOTS. 

Fluke Kidney. Plant vigorous, with luxuriant, deep-green 

Cot. Gard. f, ,. ... i -ti i . , 

toliage ; continuuig its growth till late in the 
season, or until destroyed by frost. The tuber is remark- 
able for its singular shape, of a flattened oval, frequently 
measuring eight or nine inches in length by nearly three 
inches in width. The peel is thin, and remarkably free 
from eyes ; the surface, smooth and even ; the flesh is dry, 
mealy, and farinaceous, exceedingly well flavored, and, in 
general excellence, surpassed by few, if any, of the late vari- 
eties. It is also healthy, hardy, and very productive ; but is 
much better towards spring than when used soon after being 
harvested. 

The variety originated near Manchester, Eng., about the 
year 1844 ; and appears to be a cross or hybrid between the 
Lapstone Kidney and Pink-eye. 

In this country the variety has never reached the degree 
of excellence it appears to have attained in England. With 
us the yield has been small, and it has suffered gi-eatly from 
disease. The flesh is also yellow when cooked, and quite 
strong flavored. Not recommended for cultivation. 

Forty-Fold. An English variety. Plant healthy, ripening 
about the middle of September, rarely producing seed or blos- 
soms ; tubers white, of medium size, round ; skin rough or 
netted ; flesh white, comparatively dry, and well flavored. 
It yields abundantly ; is a good kind for forcing ; and, though 
the plants remain green until frost, the tubers attain a suitable 
size for use quite early in the season. An English sort, 
known as Taylor's Forty-fold, is quite distinct, the tubers 
being oval, much flattened, and of a reddish color. 

Garnet Chili. Plant of medium height, rather erect, sturdy 
and branching ; flowers abundant, white or pale purple, showy, 
and generally abortive ; tubers large, roundish or oblong, 




THE POTATO. 61 

purplish-red or garnet-colored; 

eyes not abundant, and of moder« 

ate depth ; flesh nearly white, dry 

and mealy when cooked, and, the 

size of the tubers considered, 

remarkably well flavored. Not ^^^^ 

early, but hardy, healthy, produc- "^ Garnet chui. 

tive, and recommended for cultivation. 

The Garnet Chili, now very generally disseminated, Avas 
originated in 1853 by Rev. Chaxmcey E. Goodrich, of Utica, 
N. Y., from the seeds of a variety received from Chili, South 
America. 

Tubers large, oval, or oblong, flattened, white. Gillyflower, 
and comparatively smooth ; flesh white, dry, and of fair 
quality. The plants are healthy, and the variety is very 
productive ; but it is inferior to many others for table use ; 
though its uniform good size, and its fair form, and white- 
ness, make it attractive and salable in the market. 

It is similar to, if not identical with, the St. Helena and 
the Laplander. 

Plant strong and vigorous ; floAvers dull white, Green-Top. 
generally abortive ; tubers quite large, white, roundish, often 
irregular ; eyes deep-set ; flesh white, comparatively dry, and 
well flavored. The variety is productive, and of healthy, 
hardy habit, but not early ; the plants continuing green till 
destroyed by frost. Introduced. 

' An old variety, very little, if at all, earlier Hill's Early, 
than the White Chenango. Quality not much above medi- 
ocrity, its chief recommendation being its earliness. Skin 
and flesh yellowish-Avhite ; eyes rather deeply sunk ; size me- 
dium ; form roundish ; moderately productive. It does not 



58 ESCULENT ROOTS. 

ordinarilj cook dry and mealy ; and, though desirable as an 
early Potato for a limited space in the garden, cannot be 
recommended for general cultivation. 

Irish Cups. Tubers nearly round, yellowish-white ; eyes 
deep-set ; flesh yellow, and strong flavored when cooked. 
Unfit for table use. 

Aside from the difference in form, the variety somewhat 
resembles the Rohan. 

Jacks^ White. xhis comparatively new but 

very excellent variety originated 
in Maine ; and is supposed to be 
a seedling from the celebrated 
Carter, Avhich it much resembles. 
Tubers yellowish-white, varying 
in size from medium to large ; 
form somewhat irregular, but generally roundish, though 
sometimes oblong and a little flattened ; eyes rather numer- 
ous, and deeply sunk ; flesh perfectly white when cooked, 
remarkably dry, mealy, farinaceous, and well flavored. 

The variety unquestionably attains its greatest perfection 
when grown in Maine, or the northern sections of Vermont 
and New Plampshire ; but is nevertheless of good quality 
when raised in the warmer localities of New England and 
the Middle States. It is earlier than the Davis Seedling- ; 
comparatively free from disease ; a good keeper ; commands 
the highest market price ; and, every thing considered, must 
be classed as one of the best, and recommended for general 
cultivation. 

The plants are very erect, the flowers nearly white ; and 

the balls, or berries, are produced in remarkable abundance. 

Like many other varieties, the plants seem to be more 

productive, and the tubers of better quality, when raised from 




THE POTATO. 59 

seed obtained every year or two from Maine, Canada, or the 
Provinces. When grown for successive years from seed 
raised in the same locality, the variety becomes less produc- 
tive, the plants less healthy and vigorous, and the tubers 
gradually lose the dry, floury character which they possess 
when in their full perfection, and for Avliich they are so 
much esteemed. 

A variety of comparatively recent introduc- Jenny Lind. 
tion. Plant very strong and vigorous ; tubers skedhng.' 
of extraordinary size when grown in strong soils, long and 
somewhat irregular in form, thickly set on the surface with 
small knobs, or protuberances, above which the eyes are 
placed in rather deep basins, or depressions ; color red and 
white intermixed ; in some specimens mostly red, while in 
others white is the prevailing color ; flesh yellow when 
cooked, and quite coarse, but esteemed by many as of good 
quality for table use. 

One of the largest of all the varieties, remarkably produc- 
tive, quite free from disease, keeps well, and, as an agricul- 
tural Potato, rivals the Rohan. Requires the full season. 
It sports more than any Potato ; being exceedingly variable 
in size, form, and color. 

Stem from a foot and a half to two feet high, Lady's Fin- 

° ' ger. 

of stragi^linsf habit of orpowth : leaves smooth, Ruffort kid- 

^^ '-' ~ ' 'KEY. Law. 

and of a light-green color ; blossoms rarely if ever produced ; 
tubers white, smooth, long, and slender, and of nearly the 
same diameter throughout ; eyes numerous, and slightly de- 
pressed. 

An old variety, of pretty appearance, long cultivated, and 
much esteemed as a baking Potato ; its peculiar form being 
remarkably well adapted for the purpose. It is, however, 
very liable to disease ; and as many of the recently intro- 



60 ESCULENT ROOTS. 

duced seedlings are quite as good for baking, as well as far 
more hardy and productive, it cannot now be considered as a 
variety to be recommended for general culture. 

Lapstone A varietv of Enjilisli oriixin. Mcintosh de- 
Kidney . . "^ . ^ . 
Mcint. scribes it as being decidedly the best kidney po- 

Nichol's Early. 

tato grown, and an excellent cropper. Tubers 
sometimes seven inches in length, and three inches in breadth. 
It is longer in coming through the ground in spring than 
most other varieties, and the stems at first appear weakly ; 
but they soon lose this appearance, and grow most vigorously. 
It is a good potato in August and September ; and will 
keep in excellent condition till May following, without losing 
either its mealiness or flavor. 

Long Bed. Form long, often somewhat flattened, — its 
general appearance being not unlike that of the Jenny Lind, 
though of smaller size ; color red ; flesh marbled or clouded 
with red while crude, but, when cooked, becoming nearly 
white. The stem-end is often sooraTi and unfit for use ; and 
the numerous prongs and knobs which are often put forth on 
the sides of the tubers greatly impair their value for the 
table. 

A few years since, this variety was exceedingly abundant 
in the market, and was esteemed one of the best sorts for use 
late in spring and early in summer. It was also remarkably 
healthy and productive, and was considered one of the most 
valuable kinds for general cultivation. It has someM'hat im- 
proved in quality by age, although not now to be classed as 
a potato of first quality. The Jenny Lind and other vari- 
eties are now rapidly superseding it in most localities. 

Mercer. An old and familiar variety ; at one period 

wnnE cnENAN- almost everv where known, and generally ac- 

Go. Meshan- '' 7 o ./ 




THE POTATO. CI 

knowleflgcd as the best of all va- 
rieties. As a Potato for early plant- 
ing, -whether for family use or for 
the market, it was a general favor- 
ite ; but, -within a few years past, 
it has not only greatly deteriorated MercT Potato. 

in quality and productiveness, but has been peculiarly l*ab!3 
to disease and premature decay of the plants. 

When well grown, the tubers are of good size, rather long, 
a little flattened, and comparatively smooth ; eyes slightly 
sunk ; color white, with blotches of purple, — before cooking, 
somewhat purple under the skin ; flesh, when cooked, often 
stained with pale purple ; in its crude state, zoned with 
bright purple. Quality good ; dry, mealy, and well fla- 
vored. 

It originated in Mercer county, New York, whence the 
name. Mr. Paschal Morris, of Philadelphia, states that it 
went west, taking the name of Meshannock, from the name 
of the stream, in Mercer County, along which it originated. 
In Canada, the Provinces, and throughout most of New 
England, it is known as the Chenango, or White Chenango. 

A handsome Avhite variety, long and smooth, Mexican, 
like the St. Helena, but not quite so large ; eyes very slightly 
depressed. It is of poor quality, quite unproductive, rots 
badly, and not worthy of cultivation. 

This old variety at one period was very ex- TTova-Scotia 
tensively cultivated, and for many years Avas con- 
sidered the most profitable of all the sorts for raising for 
market or for family use. 

Form nearly round, the larger specimens often somewhat 
flattened ; color light blue ; eyes moderately depressed ; 
flesh white, dry, and good. It yields abundantly ; but, in 
6 



G2 ESCULENT ROOTS. 

consequence of its great liability to disease, its cultivation 
is now nearly abandoned. 

Old Kidney. Tubers kidney-shaped, white ; flesh yellow, 
rather waxy, and of indifferent flavor. 

It is neither productive, nor of much value in other re- 
pects, and is now little cultivated. 

Peach-Blow. Tubers similar in form to the Davis Seedling, 
but rather more smooth and regular ; color red, the eyes not 
deeply sunk ; fl^csh yellow Avhen cooked, dry and mealy, but 
only of medium quality, on account of its comparatively 
strong flavor. 

It is hardy and quite productive ; keeps well ; and is ex- 
tensively cultivated for market in the northern parts of New 
England and the State of New York, as well as in the Can- 
adas. It is common to the markets of most of the large 
seaport cities ; and, during the winter and spring, is shipped 
in large quantities to the interior and more southern sections 
of the United States. 

The Davis Seedling — which is quite as productive, and 
much superior in quality for table use — might be profi-tably 
grown as a substitute. 

Pink-Eyed. Tubers nearly round ; eyes rather large and 
deep ; color mostly white, Avith spots and splashes of pink, 
particularly about the eyes ; flesh yellow. 

The Pink-eyed is an old but inferior variety, hardly supe- 
rior in quality to the Vermont White. Though quite pro- 
ductive, it is generally esteemed unworthy of cultivation. 

Poggy, or A dark-colored variety, extensively cultivated 
Porgee. "^ ' . '' , 

Cow-horn. in the British Provinces, particularly in Nova 

Scotia ; and, during the autumn, imported iu considerable 



THE POTATO. 63 

quantities into tlic principal seaports of t!iG United States. 
It is of excellent quality, and by some preferred to all others, 
especially for baking ; for which purpose, on account of its 
size and remarkable form, it seems peculiarly adapted. It 
is moderately productive, and succeeds well if seed is pro- 
cured every year or tAvo from the East ; but, if otherwise, 
it soon deteriorates, even under good cultivation. 

Size above medium ; form long, broadest, and somewhat 
flattened, at the stem-end, and tapering towards the opposite 
extremity, Avhich is often more or less sharply pointed. It 
is also frequently bent, or curved ; whence the name " Cow- 
horn," in some localities. Skin smooth ; eyes not depressed ; 
color dark-blue outside, white within Avhen cooked. Not 
remarkably hardy, and requires a full season for its com- 
plete perfection. Unless where well known its color is ob- 
jectionable ; and it is generally less salable than the white- 
skinned varieties. 

A large, white, roundish, English Potato, not Quarry, 

unlike the variety universally known and cultivated many 
years since in this country as the Orange Potato. 

Plant vigorous, and of strong, stocky habit ; flowers pur- 
ple, generally abortive ; flesh yellowish-white, of fair quality 
for table use. A hardy, productive sort, which might be 
profitably grown for marketing and for agricultural pur- 
poses. The plants survive till frost. Not early. 

Tubers very large, in form much resembling Rohan, 

the Jenny Lind, — the full-developed specimens being long, 
and the smaller or immature tubers nearly round ; eyes 
numerous and deep-set ; color yellowish-white, with clouds 
or patches of pink or rose ; flesh greenish-white when 
cooked, yellowish, watery, and strong flavored. The plant 
is strong and vigorous, and continues its growth till destroyed 
by frost. Tlie flowers are generally abortive. 



6i 



ESCL'LEXT ROOTS. 



Mr. Hyde describes it as a variety famous in liistory, but 
infamous as a 'table Potato, and fit only for stock. It for- 
merly gave an immense yield, but now produces only mod- 
erate crops ; and its cultivation is nearly abandoned. 



Shaw's Early. An English variety, much employed for 

Mclid. 

forcing, and extensively cultivated in the vicinity 
of London for early marketing. It is, for an early sort, a 
large, beautiful, oblong, white-skinned Potato. Its only 
fault is its hollow eyes. It is very productive. 



State of This variety, as implied by its name, is of 

Maine. ^ . . . . 

Maine origin, and was introduced to general 

notice six or seven years ago. In form the tubers are 
similar to the White Chenango, being long, smooth, and 

somewhat flat- 
tened ; though 
the smaller and 
undeveloped 
bulbs are often 
nearly round. 

state of Maine. EyCS allllOSt 

even with the surface, and quite numerous ; color white, 
like the Jackson White. When cooked, the flesh is white, 
dry, mealy, and of good flavor. 

It is quite early, but more liable to disease than the 
Davis Seedling and some other varieties. In Maine it is 
grown in great perfection, nearly equalling the Jackson White 
and Carter as a table Potato. On light soil, it is only mod- 
erately productive ; but on strong land, in high cultivation, 
yields abundantly. 




St. Helena. 

Laplandkr. 



An old and productive variety. Plant erect, 
and of a bushy habit, about two feet and a half 
in height ; foliage light green ; flowers pale reddish-purple. 



THE POTATO. G5 

The tubers are of an oblong form, and remarkablj large ; 
specimens Laving been produced measuring ten inches in 
length. Eyes numerous, but not deeply set ; skin Avhite and 
smootli ; flesh Avhite when cooked, mealy, and of fair quality. 

It is a healthy variety, and not easily affected by disease ; 
but belongs to that class of late fleld potatoes, the foliage of 
which does not in ordinary seasons decay until injured by 
frost, and the tuber.G of which generally require to be kept some 
time before they are fit for using to the greatest advantage. 

Plant about one foot and a half high, slender, Taylor's For- 
ty-fold. Lata. 
and spreading in habit ; foliage light green ; fokty-fold. 

flowers rarely produced ; tubers oval, much flattened, and of 

medium size ; skin rough, and of a dull reddish color. 

This variety is dry and starchy, well flavored, and suffers 

comparatively little from disease. It is also productive, and 

a good early sort for the garden ; but not well adapted for 

fleld culture, or for cultivation for agricultural purposes. 

Plant quite low and dwarf, decaying with the Tolon. 

season ; flowers lilac-purple, large and handsome, generally 
abortive ; tubers of medium size, roundish, of a pink or red- 
dish color ; flesh yellow, dry, but not of so mild a flavor as 
many of the more recent kinds. Moderately productive. 
Introduced. 

A fair and good-sized, but poor variety, Vermont 

White. 
groAvn to a considerable extent m the northern 

and more interior portions of New England. Color white 

outside ; but the flesh, when cooked, is yellow, soft, not dry, 

and strong flavored. 

It is a strong grower, and quite productive, but rots badly, 

and commands only a low price in the market, on account 

of its inferior quality. Not recommended for cultivation. 

6* 



66 ESCULENT KOOTS. 

Veto, or Ab- Tubers lon^, resemblinoc in form those of the 
ingtonBlue. ° ° 

Long Red, and, like that variety, often watery 

at the stem-end after being cooked ; color blue or purplish ; 

flesh white ; quality fair as a table Potato. 

This variety originally was remarkably productive, and at 

one period was in general cultivation ; but now is rarely 

planted, as it is extremely liable to disease, and rots badly. 

Western Plant erect, stout and branchinof ; stem and 

Red. . ' ° ' 

foliage deep green ; flowers lilac-purple ; tu- 
bers large, roundish or oblong, like those of the Garnet 
Chili ; purplish red ; eyes not numerous, set in shallow 
basins ; flesh yellowish-white, and if well groAvn, dry and 
of fair quality. 

The variety is hardy, yields abundantly, and is extensively 
grown in many sections of the country, but can hardly be 
considered superior in quality or productiveness to the Gar- 
net Chili, besides being quite as liable to disease. 

The variety is considerably affected by the soil in which it 
may be cultivated ; in some localities, being much more 
colored than in others. It is now rapidly giving place to 
new seedling varieties of quite as good quality, and much 
more healthy and productive. 

Wliite Cups. Tubers long and flattened, somewhat irregu- 
lar ; eyes deeply sunk ; skin yellowish ; flesh white. 

It is a handsome variety, of Maine origin, but is only 
moderately productive. It is also of ordinary quality, rots 
easily, and will probably never become popular. 

"White Tubers large, long, white, smooth, uniformly 

Mountain. . o ? o? 5 . . 

fair and perfect. Appears to be nearly identical 

with the St. Helena and Laplander. It is very productive, 

and a good agricultural variety ; but, for table use, can be 

considered only of second quality. 



THE RADISH. 67 

Tubers of a pinkish-white color, and similar "Worcester 
, Seedling, 

in form to the Jackson White. Eyes deep-set ; Dover, riley. 

flesh white, more so than that of the Davis Seedling. It 
keeps well, and is an excellent variety for cultivation for 
family use, but less profitable than many others for the mar- 
ket. Stalks upright ; blossoms pinkish, but not abundant. 

In quality this comparatively old and well-known variety 
is nearly or quite equal to the Carter ; and, besides, is much 
more productive. As a garden Potato it deserves general 
cultivation. Requires the full season. 



THE RADISH. 

Raphanus sativus. 

The Radish is a hardy annual plant, originally from China. 
The roots vary greatly in form ; some being round or ovoid, 
some turbinate, and others fusiform, or long, slender, and 
tapering. When in flower, the plant rises from three to four 
feet in height, with an erect, smooth, and branching stem. 
The flowers are quite large, and, in the different kinds, vary 
in color from clear white to various shades of purple. The 
seed-pods are long, smooth, somewhat vesiculate, and termi- 
nate in a short spur, or beak. The seeds are round, often 
irregularly flattened or compressed ; those of the smaller or 
spring and summer varieties being of a grayish-red color, 
and those of the winter or larger-rooted sorts of a yellowish- 
red. An ounce contains from three thousand three hundred 
to three thousand six hundred seeds, and they retain their 
vitality five years. 

Soil, Propagation, and Cultivation. — All the varieties 
thrive best in a light, rich, sandy loam ; dry for early spring 
sowings, moister for the summer. 

Like all annuals, the Radish is propagated by seeds, which 



68 ESCULENT KOOTS. 

may be sown either broadcast or in drills ; but the latter 
method is preferable, as allowing the roots to be drawn regu- 
larly, with less Avaste. For the spindle-rooted kinds, mark 
out the drills half ah inch deep, and five or six inches apart ; 
for the small, turnip-rooted kinds, three quarters of an inch 
deep, and six inches asunder. As the plants advance in 
growth, thin them so as to leave the spindle-rooted an inch 
apart, and the larger-growing sorts proportionally farther. 

Open Culture. — Sow in spring as soon as the ground can 
be Avorked. If space is limited. Radishes may be sown with 
onions or lettuce. When grown with the former, they are 
said to be less aifected by the maggot. For a succession, a 
small sowing should be made each fortnight until midsum- 
mer, as the early-sown plants are liable to become rank and 
unfit for use as they increase in size. 

Radishes usually sufier from the drought and heat incident 
to the summer, and, when grown at this season, are gener- 
ally fibrous and very pungent. To secure the requisite shade 
and moisture, they are sometimes sown in beds of asparagus, 
that the branching stems may afford shade for the young rad- 
ishes, and render them more crisp and tender. A good cri- 
terion by which to judge of the quality of a Radish is to 
break it asunder by bending it at right angles. If the parts 
divide squarely and freely, it is fit for use. 

Production and Quantity of Seed. — To raise seed of the 
spring or summer Radishes, the best method is to transplant ; 
which should be done in May, as the roots are then in their 
greatest perfection. Take them up in moist weather ; select 
plants with the shortest tops and the smoothest and best- 
formed roots ; and set them, apart from all other varieties, 
in rows two feet and a half distant, inserting each root 
Avholly into the ground, down to the leaves. With proper 
watering, they will soon strike, and shoot up in branching 
stalks, producing abundance of seeds, ripening in autumn. 



THE RADISH. 69 

An ounce and a half of seed will sow a bed five feet in 
width and twelve feet in length. Ten pounds are required 
for seeding an acre. 

The excellence of a Radish consists in its being succulent, 
mild, crisp, and tender ; but, as these qualities are secured 
only by rapid growth, the plants should be frequently and 
copiously watered in dry weather. The varieties are divided 
into two classes ; viz.. Spring or Summer, and Autumn or 
Winter, Radishes. 

Spring or Summer Radishes. 

These varieties are all comparatively hardy, and may be 
sown in the open ground as early in spring as the soil is in 
good working condition. 

Early Radishes are easily grown in a common hot-bed, 
and as the plants will withstand cold and moisture, the seeds 
may be sowm in February ; or they may be successfully 
grown in frames with early lettuce, sowing the seeds in any 
of the winter months, or early in March. If the long-rooted 
sorts, as the Long Scarlet and the like, are grown, the depth 
of earth upon the surface of the bed should not be less than 
eight inches ; while the Turnip-rooted varieties will succeed 
well on a depth of four inches. Sow the seeds in drills four 
or five inches apart, cover half an inch deep, and when well 
up, thin the young plants to two inches apart. On sunny 
days, give plenty of air, water sparingly, and in severe 
weather cover the sashes at night with garden mats, w^ooUen 
carpets, or like material. 

It is a good practice to sow a few rows across the bed at 
intervals of a fortnight, which will insure a succession of ten- 
der, medium-sized roots. When overgrown, whether under 
glass or in the open ground, most of the early sorts become 
pungent, dry, and fibrous, and are worthless for the table. 



ESCULENT ROOTS. 



Varieties. — 



Early Black. Bulb nearly spherical, slightly elongated or 

NoiK Hatif. Vil. . 1 p 1 • 

tapermg, nearly of the size and form of the 
Gray Turnip-rooted ; skin dull-black, rough and wrinkled ; 
flesh white, solid, crisp, and piquant ; leaves of the size of 
those of the Gray Turnip-rooted. Season intermediate be- 
tween that of the last named and the Black Spanish. 



Early Long A sub-variety of the Long Purple, earlier and 
Rave violette of Smaller size. 

Hatif. Vil. 

Early Purple A few days earlier than the Scarlet Turnip- 
Turnip- 
rooted. rooted. Size, form, and flavor nearly the same. 



Early Scarlet Bulb spherical, or a little flattened, — often 
Turnip- . , . 

Booted, bursting or cracking longitudinally before attain- 

RoND Rose . . p t • 

Hatif. Vil. mg its full dimensions ; skin deep scarlet ; flesh 
rose-colored, crisp, mild, and pleasant ; neck small ; leaves 
few in number, and of smaller size than those of the common 
Scarlet Turnip-rooted. Season quite early, — tAvo or three 
days in advance of the last named. 

As a variety for forcing, it is considered one of the best ; 
but the small size of the leaves renders it inconvenient for 
bunching, and it is consequently less cultivated for the mar- 
ket than many other sorts. 

Extensively grown in the vicinity of Paris. 



Eariy "White Skin and flesh white ; form similar to that of 
Turnip- 
rooted, the Scarlet Turnip-rooted. It is, however, of 

RoND Blanc 

Hatif. Vil. smaller size, and somewhat earlier. An excel- 
lent sort, and much cultivated. 



Gray Olive- Form similar to the Scarlet Olive-shaped. 
Shaped, en • n 

Skin gray ; flesh white, crisp, and well flavored. 



THE RADISH. 71 

The form of this variety may be called round, Gray Tur- 
nip-rooted. 
thou"rh it is somewhat irregular in shape. It gkay summer. 

'=' o 1 Round Browit. 

grows large, and often becomes hollow, and ^'■""*' 

should, therefore, be used while young, or when not more 
than an inch or an inch and a half in diameter. The out- 
side coat is mottled with greenish-brown, wrinkled, and often 
marked with transverse white lines. The flesh is mild, not 
so solid as that of many varieties, and of a greenish-white 
color. The leaves are similar to those of the Yellow Turnip- 
rooted, growing long and upright, with green foot-stalks. 
Half early, and a good variety for summer use. 



Koot lono^, a larsre portion 2:rowincj above ground ; Long Pur- 

°' ° ^ ° ° ^ pie. Thomp. 

skin deep purple ; flesh white, and of good flavor. 

The seed-leaves, which are quite large, are used as a 

small salad. The variety is early, and good for forcing. 

When the green tops are required for salading, the seeds 

should be sown in drills, as mustard or cress. 



This variety has been considered synonymous Long Sal- 
'' . . mon. Trans. 

with the Long Scarlet ; but it is really a dis- lo.xg scarlet 

° ' "^ Salmon. 

tinct sort. The neck of the root rises about an 
inch above the ground, like that of the Scarlet, but it is of 
a paler red ; and this color gradually becomes lighter towards 
the middle, where it is a pale-pink or salmon color. From 
the middle, the color grows paler downwards, and the ex- 
tremity of the root is almost white. 

In shape and size, this Radish differs little from the 
Scarlet ; nor does it appear to be earlier, or to possess any 
qualities superior to the Scarlet Radish, the beauty of which, 
when well grown, exceeds that of any other Long Radish. 



Root long, a considerable portion growing Long Scar- 
above the surface of the ground, — outside, of early scarlet 

Short-top. 

a beautiful, deep-pink color, becoming paler early frame. 



72 ESCULENT ROOTS. 

towards the lower extremity ; flesh white, transparent, crisp, 
and of good flavor, having less pungency than that 
of the Scarlet Turnip ; leaves small, but larger 
than those of the last named variety. 

When of suitable size for use, the root measures 
seven or eight inches, in length, and five eighths or 
p —3 three-fourths of an inch in diameter at its largest 
r^J part. 

The Long Scarlet Radish, with its sub-varieties, 
is more generally cultivated for market in the East- 
ern, Middle, and Western States, than any other, 
or perhaps even more than all other sorts. It is 
extensively grown about London, and is every 
where prized, not only for its fine qualities, but for 
its rich, bright color. It is also one of the hardiest 
of the Radishes ; and is raised readily in any com- 
°iudish'!^*mon frame, if planted as early as February. 

Long "White. Root long and slender, nearly of the size and 

White Italian. o i 

^'vl^^l'^.^Jl'J^ form of the Lonsf Scarlet; skm white, — when 
exposed to the light, tinged with green ; flesh 
white, crisp, and mild. 

It is deserving of cultivation, not only on account of its 
excellent qualities, but as forming an agreeable contrast at 
table when served with the red varieties. 



Long "WTiite A sub-variety of the Lona^ White ; the por- 
Purple-Top. . -^ o » ^^ 

tion of the root exposed to the light being 

tinged with purple. In size and form it differs little from 

the Long- Scarlet. 



New London This is but a sub-variety of the Long Scar- 
Particular. ^ -^ ° ^ 
Wood's feame. let ; the difference between the sorts being 

immaterial. The color of the New London Particular 



THE RADISH. 73 

is more brilliant, and extends farther down the root. It 
is also said to be somewhat earlier. 



The Oblong Brown Radish has a pear-shaped Oblong 

Brown, 
bulb, with an elongated tap-root. It does not Trans. 

grow particularly large ; and, being hardier than most varie- 
ties, is well adapted for use late in the season. The outside 
is rough and brown, marked with white circles ; the flesh is 
piquant, firm, hard, and white ; the leaves are dark green, 
and rather spread over the ground ; the foot-stalks are stained 
with purple. 

-„, Bulb an inch and a half deep, Olive- 

^M. ... shaped Scar- 

^^m, three fourths of an inch in diameter, let. 

»■' '^8i Oblong Rose- 

m.^^m oblong, somewhat in the form of an ^V-'hofnJ^' 

^^^ olive, terminating in a very slim tap-root ; skin 

I fine scarlet ; neck small ; leaves not numerous, 

I and of small size ; flesh rose-colored, tender, and 

\ excellent. Early and well adapted for forcing and 

Olive-Scarlet „ , , 

Radish. tor the general crop. 

This is a variety of the Scarlet Turnip- Purple Tur- 
nip-rooted, 
rooted ; the size, form, color, and quality be- 
ing nearly the same. The skin is purple. It is considered 
a few days earlier than the last named. 



Bulb spherical ; when in its greatest perfec- Scarlet Tur- 
r 1 c r nip-rooted. 

tion measuring about an inch in diameter ; skin ^Mi'r-KooT^D^" 
fine, deep scarlet ; flesh white, sometimes stained 
with red ; leaves rather large and numerous. 

The variety is early, and deserves more gen- 
eral cultivation, not only on account of its rich 
color, but for the crisp and tender properties of 
its flesh. It is much esteemed in England, and 
is grown extensively for the London market. 

Scarlet Turnip- 7 

rooted. • 




74 ESCULENT ROOTS. 

Small, Early, Bulb of the size and form of the Scarlet Tur- 
Yellow Tur- 
nip-rooted, nip-rooted ; skin smooth, yellow ; flesh white, 

fine-grained, crisp, and rather pungent ; foliage similar to 

that of the scarlet variety ; season ten or fifteen days later. 

"White Root very long ; when suitable for use, meas- 

Crooked. . ■, . -, ^ t ■ ■, ^ 

ToRTiLLEE Du uriug twclvc inches and upwards in length, and 

Mans. ni. 

an inch in diameter, nearly cylindrical, often 
irregular, and sometimes assuming a spiral or cork-screw 
form ; skin white and smooth ; flesh white, not so firm as 
that of most varieties, and considerably pungent ; leaves 
very large. 

White Tur- Bulb of the form and size of the Scarlet Tur- 

nip-rooted. . T 1 . 1 • n 1 1 • 

nip-rooted ; skm white ; flesh white and semi- 
transparent. It possesses less piquancy than the Scarlet, 
but is some days later. 

YeUow Tur- Bulb nearly spherical, but tapering slightly 
nip-rooted. i . , . 

Trans. towards the tap-root, which is very slender. It 

grows large, — to full four inches in diameter, 

when old ; but should be eaten young, when about an inch 

in diameter. The flesh is mild, crisp, solid, and quite 

white. The skin is of a yellowish-brown color ; and the 

leaves grow long and upright, with green foot-stalks. 

Half early, and well adapted for summer cultivation. 



Autumn and Winter Radishes. 

These varieties may be sown from the 20th of July to the 
10th of August ; the soil being previously made rich, light, 
and friable. Thin out the young plants from four to six 
inches apart ; and, in the absence of rain, water freely. 



THE RADISH. 75 

During September and October, the table may be supplied 
directly from the garden. For winter use, the roots should 
be harvested before freezing weather, and packed in earth 
or sand, out of danger from frost. Before being used, they 
should be immersed for a short time in cold water. 

To raise Seed. — Seeds of the Winter Radishes are raised 
by allowing the plants to remain where they were sown. As 
fast as they ripen, cut the stems ; or gather the principal 
branches, and spread them in an open, airy situation, 
towards the sun, that the pods, which are quite tough in 
their texture, may become so dry and brittle as to break 
readily, and give out their seeds freely. 

Use, — All the kinds are used as salad, and are served in 
all the forms of the spring and summer radishes. 

Varieties. — 

Bulb ovoid, or rather regularly pear-shaped. Black Span- 
^ "^ ^ . ^ ish. Trans. 

with a long tap-root. At first the root is slen- 
der, and somewhat cylindrical in form ; but it swells as it 
advances in age, and finally attains a large size, measuring 
eight or ten inches in length, and three or four inches in 
diameter. The outside is rough, and nearly black ; the flesh 
is pungent, firm, solid, and white ; the leaves are long, and 
inclined to grow horizontally ; the leaf-stems are purple. It 
is one of the latest, as well as one of the hardiest, of the 
radishes, and is considered an excellent sort for winter use. 



The large Purple Winter Radish is a beautiful Larere Purple 
'^ ^ "Winter, 

variety, derived, without doubt, from the Black Trans. 

PuKPLK Spanish. 

Spanish ; and may therefore be properly called 
the Purple Spanish. In shape and character it much re- 
sembles the Black Spanish ; but the outside, when cleaned, 
is of a beautiful purple, though it appears black when first 
drawn from the earth ; and the coat, when cut through, 



76 ESCULENT ROOTS. 

shows the purple very finely. The footstalks of the leaves 
have a much deeper tinge of purple than those of the other 
kinds. 



Loni? Black A sub-varietv of the Black Spanish. Root 
Winter. *; . ^ . . 

long and tapering. AYith the exception of its 

smaller size, much resembling a Long Orange Carrot. 



Long leaved Root fusiform, sometimes inversely turbinate. 
White Chi- \ ... 

nese. vu. about five inches in length, and an inch in diam- 
eter ; skin white, and of fine texture ; flesh fine-grained, 
crisp, and though somewhat pungent, yet milder flavored than 
that of the Black Spanish ; leaves large, differing from most 
other varieties in not being lobed, or in being nearly entire 
on the borders. Its season is nearly the same as that of the 
Rose-colored Chinese. The plants produce but few seeds. 

Purple Chi- A sub-variety of the Scarlet, with little varia- 
nese. 

tion except in color ; the size, quality, and man- 
tier of growth, being nearly the same. 

Chiiett°''m. ^"Ib rather elongated, somewhat cylindrical, 
»Es\^ Winter' coutractcd abruptly to a long, slender tap-root ; 
size full medium ; average specimens measuring about five 
inches in length, and two inches in diameter at the broadest 
part ; skin comparatively fine, and of a bright rose-color ; 
flesh firm, and rather piquant ; leaves large, — the leaf-stems 
washed with rose-red. Season between that of the Gray 
Summer and that of the Black Spanish. 



Winter Root somewhat fusiform, retainins: its diameter 

W^hite Span- ' "= 

ish. for two thirds the length, sharply conical at the 

Autumn White. ^ 

^uovrq.'^i'?l' base, and, when well grown, measuring seven or 
eight inches in length by nearly three inches in its fullest 



RAMPION. 77 

diameter ; skin white, slightly Avrinlded, sometimes tinged 
with purple where exposed to the sun ; flesh white, solid, 
and pungent, though milder than that of the Black Spanish. 
It succeeds best, and is of the best quality, when grown in 
light sandy soil. Season intermediate. 



RAMPION. 

Campanula rapunculus. 

The Rampion is a biennial plant, indigenous to the south 
of Europe, and occasionally found in a wild state in England. 
The roots are white, fusiform, fleshy, and, in common with 
the other parts of the plant, abound in a milky juice; the 
lower or root leaves are oval, lanceolate, and waved on the 
borders ; the upper leaves are long, narrow, and pointed. 
Stem eighteen inches or two feet in height, branching ; flow- 
ers blue, sometimes white, disposed in small, loose clusters 
about the top of the plant, on the ends of the branches. 
The seeds are oval, brownish, and exceedingly small — up- 
wards of nine hundred thousand being contained in an ounce. 
They retain their germinative property five years. 

The plant flowers in July of the second year, and the seeds 
ripen in autumn. There is but one variety. 

Soil and Cultivation. — The finest roots are obtained froia 
a rich, loamy soil, with a northern aspect ; or in localities 
not exposed to the too direct influence of the sun. Stir the 
ground thoroughly to the depth of ten or twelve inches, rake 
the surface smooth and fine, and sow the seeds either in 
April or May, in very shallow drills ten inches asunder. 
When well up, thin to four inches apart in the lines. 

In protracted dry and warm weather the plants sometimes 
run to seed the first season, when the roots become fibrous, 
strong flavored, and unfit for use. 
7* 



78 ESCULENT ROOTS. 

Taking the Crop. — The roots will be fit for use from Oc- 
tober till April. They may be taken from the ground for 
immediate use ; or a quantity may be taken up in autumn, 
before the dosing-up of the ground, and packed in sand, for 
use during the winter. 

To raise Seed. — Leave or transplant some of the best 
yearling plants, and they will produce an abundance of seed 
in autumn. 

Use. — The roots, as well as the leaves, have a pleasant, 
nut-like flavor, and are generally eaten in their crude state as 
a salad. 



RUTA-BAGA, OR SWEDE TURNIP. 

Russian Turnip. French Turnip. Brassica campestris Ruta-baga. 
De Cand. 

The Ruta-baga, or Swede Turnip, is supposed by De Can- 
dolle to be analogous to the Kohl Rabi ; the root being devel- 
oped into a large, fleshy bulb, instead of the stem. In its 
natural state the root is small and slender ; and the stem 
smooth and branching, — not much exceeding two feet in 
height. 

The bulbs or roots are fully developed during the first 
yiear. The plant flowers and produces its seed the second 
year, and then perishes. Although considered hardy, — not 
being affected by even severe frosts, — none of the varieties 
will withstand the winters of the Northern or Middle States 
in the open ground. The crop should therefore be harvested 
in October or November, and stored for the Avinter out of 
danger from freezing. Most of the sorts noAV cultivated re- 
tain their freshness and solidity till spring, and some even into 
the summer ; requiring no particular care in their preserva- 
tion, other than that usually given to the carrot or the potato. 



RUTA-BAGA, OR SWEDE TURNIP. 79 

Soil and Cultivation. — All the varieties succeed best in a 
deep, well-enriched, mellow soil ; which, previous to planting, 
should be very deeply ploughed, and thoroughly pulverized 
by harrowing or otherwise. Some practise ridging, and 
others sow in simple drills. The ridges are usually formed 
by turning two furrows against each other ; and, being thus 
made, are about two feet apart. If sown in simple drills, the 
surface should be raked smooth, and the drills made from 
sixteen to eighteen inches apart, the distance to be regulated 
by the strength of the soil. 

Seed and Soioing. — About one pound of seed is usually 
allowed to an acre. Where the rows are comparatively 
close, rather more than this quantity will be required ; while 
three fourths of a pound will be amply sufficient, if sown on 
ridges, or where the drills are eighteen inches apart. The 
sowing may be made from the middle of May to the 1st 
of July ; the latter time being considered sufficiently early 
for growing for the table, and by some even for stock. Early 
sowings will unquestionably give the greatest product ; while 
the later-grown bulbs, though of smaller dimensions, will 
prove of quite as good quality for the table. 

To raise Seeds. — Select the smoothest and most symmet- 
rical bulbs, and transplant them in April, two feet asunder, 
sinking the crowns to a level with the surface of the ground. 

The seeds are similar to those of the common garden and 
field turnip, and will keep from five to eight years. 

Varieties. — The varieties are as follow : — 

Bulb of medium size, ovoid, smooth and sym- Ashcrofb. 
metrical ; neck very short, or wanting. . Above ground, 
the skin is purple ; below the surface, yellow. Flesh yellow, 
solid, fine-grained, and of excellent flavor. It forms its 
bulb quickly and regularly ; keeps in fresh and sound con- 
dition until May or June ; and well deserves cultivation, 
either for agricultural purposes or for the table. 



80 



ESCULENT ROOTS. 



Common Purple-Top An oM and lonpj-ciiltivated sort, 
Yellow. o * 

from which, in connection with the 
Green-top, have originated most of 
the more recent and improved yellow- 
fleshed varieties. Form regularly 
egg-shaped, smooth, but usually send- 
j out a few small, straggling roots 
at its base, near the tap-root ; neck 
short; size rather large, — usually 
measuring six or seven inches in depth, 
and four or five inches in its largest 
diameter ; skin purple above ground, 
— below the surface, yellow ; flesh 
yellow, of close, firm texture, and of 
good quality. It is very hardy ; forms 
its bulb promptly and uniformly ; and 
in rich, deep soils, yields abundantly. For thin and light 
soils, some of the other varieties should be selected. 




Drummond's A large, handsome, oval variety. Above the 
Extra Im- "^ "^ 

proved. surface of the ground the skin is bright purple ; 

below, yellow. 

It is described as being a vigorous grower and remarkably 

productive. New. 



Early Stub- Bulb round, smooth, and regular. The skin, 
ble. . 

where exposed to light and air, is of a brownish- 
green ; but, where covered by the soil, yellow. The flesh is 
firm, and well flavored. 

The Early Stubble is recommended as forming its bulbs 
quickly and uniformly, and as being well adapted for late 
sowing. It yields abundantly ; keeps well ; is a good sort 
for the table ; and, in some localities, is preferred to the Com- 
mon Yellow for cultivation for farm purposes. 



RUTA-BAGA, OR SAVEDE TTURNIP. SI 

In form and foliage this variety resembles the Green-Top 
Common Purple-top ; but usually attains a larger 
size when grown in similar situations. Skin above the sur- 
face of the soil, green ; below ground, yellow. The flesh 
is solid, sweet, and well-flavored, but inferior to that of the 
Purple-top. It keeps well, is of fair quality for the table, 
and, on account of its great productiveness, one of the best 
of all varieties for growing for feeding stock. 

Bulb turbinate, smooth, and symmetrical. The Green-Top 

-^ White, 

skin above ground is of a fine, clear, pea-green ; 

often browned or mellowed where exposed to the direct in- 
fluence of the sun ; below the surface of the ground it is 
uniformly white. The flesh is also Avhite, comparatively 
solid, sweet, and of fair quality for table use. It differs from 
the Purple-top White, not only in color, but in size and qual- 
ity ; the bulbs being larger, and the flesh not quite so firm 
or w^ell flavored. 

The Green-top White is productive ; continues its growth 
till the season has far advanced ; is little affected by severe 
weather ; and, when sown in good soil, will yield an agri- 
cultural crop of twenty-five or thirty tons to an acre. 

This variety differs from most, if not all, of Laing's Im- 
proved Pur- 
the varieties of Swedish turnips, in having en- pie-Top. 

Laio. and Gen. 

tire cabbage-like leaves, which, by their horizon- Farmer. 
tal growth, often nearly cover the surface of the ground. In 
form, hardiness, and quality, it is fully equal to any of the 
other sorts. Growing late in the autumn, it is not well 
adapted to a climate where the winter commences early. It 
has little or no tendency to run to seed in the fall ; and 
even in the spring, when set out for seed, it is a fortnight 
later in commencing this function than other varieties of 
Ruta-bagas. It requires good land, in high condition ; and, 



82 , ESCULENT ROOTS. 

under such circumstances, will yield abundantly, and is wor- 
thy of cultivation. 

The bulb, when well grown, has an almost spherical form ; 
a fine, smooth skin, purple above ground, yellow below, with 
yellow, solid, and well-flavored flesh. 

K"ew Hardy A hardy, productive, white-fleshed variety, of 
recent introduction. 
When sown early, in strong soil, the roots attain a large 
size, and the flesh becomes coarse ; bulbs from later sowings 
are fine grained, tender, and of good quality for table use. 

It keeps remarkably well, and appears to be adapted to 
poor soil. 

Purple-Top Bulb oblong, tapering towards the lower ex- 
tremity, five or six inches in diameter, seven or 
eight inches in depth, and less smooth and regular than many 
of the yellow-fleshed varieties. The skin is of a clear rich 
purple where it comes to air and light, but below the 
ground pure white ; flesh white, very solid and fine-grained, 
sugary, and well flavored. 

The variety is hardy, productive, keeps remarkably well, 
is good for table use, and may be profitably grown for agri- 
cultural purposes. Upwards of twenty-eight tons, or nine 
hundred and sixty bushels, have been raised from an acre. 

Kiver's. Root regularly turbinate, or fusiform, of full 
medium size, smooth, and with few small or fibrous roots ; 
neck two inches long ; skin, above ground, green, washed 
with purplish-red Avhere most exposed to the sun, — below 
ground, yellow ; flesh yellow, firm, sweet and well flavored. 

Esteemed one of the best, either for stock or the table. 
Keeps fresh till May or June. 



KUTA-BAGA, OR SWEDE TURNIP. 83 

Bulb ovoid, or regularly turbinate, and rather -^^^^^3'^ 
deeper in proportion to its diameter than the pro'A'd^puri^le- 
common Purple-top Yellow ; surface remarkably ^ LivifupooL^ ^ 

^ ^ -^ SOUTHOLU TlR- 

smooth and even, with few fibrous roots, and ^Ioca^itiIs!' 
seldom deformed by larger accidental roots, although in un- 
favorable soils or seasons a few coarse roots are put forth in 
the vicinity of the tap-root ; size full medium, — five to seven 
inches in length, and four or five inches in diameter. Some- 
times, when sown early in good soil, and harvested late, the 
average will considerably exceed these dimensions. Neck 
short, but, when grown in poor soil, comparatively long ; 
skin above ground fine, deep purple, below ground yel- 
low, — tlie colors often richly blending together at the sur- 
face ; flesh yellow, of solid texture, sweet, and well flavored. 

This variety was originated by Mr. William Skirving, of 
Liverpool, Eng. In this country it has been widely dissemi- 
nated, and is now more generally cultivated for table use and 
for stock than any other of the Swede varieties. The plants 
seldom fail to form good-sized bulbs ; it is a good keeper ; is 
of more than average quality for the table ; and long expe- 
rience has proved it one of the best sorts for cultivation on 
land that is naturally shallow and in poor condition. On 
soils in a high state of cultivation upwards of nine hundred 
bushels have been obtained from an acre. 

In sowing, allow twenty inches between the rows, and thin 
to ten or twelve inches in the rows. 

An English prize sort, said to have received Sutton's 
. . Champion. 

twelve silver cups m six years. 

Skin bright purple above, yellow below ground. Form 
smooth and regular ; size large ; flesh yelloAv, comparatively 
fine, and of good quality. 

It yields abundantly, keeps well, and deserves cultivation, 
either for farm stock, or for the table. 



84 



ESCULENT ROOTS. 



Sweet German. Bulb four or five inches in 

diameter, six or seven inches 
in depth, turbinate, sometimes 
nearly fusiform. In good soil 
and favorable seasons, it is 
comparatively smooth and reg- 
ular ; but, under opposite con- 
ditions, often branched and 
uneven. Neck two or three 
inches in length ; skin green- 
ish-brown above ground, white 
beneath ; flesh pure white, of 

extraordinary solidity, very sweet, mild, and w^ell flavored. 
It retains its solidity and freshness till spring, and often at 

midsummer has no appearance of sponginess or decay. As 

a table variety, it must be classed as one of the best, and is 

recommended for o:eneral cultivation. 




The roots of this variety are 



'White 
French. 

^fTeJJh."'^ produced entirely within the 
earth. They are invariably fusiform ; and, 
if well grown, measure four or five inches 
in diameter, and from eight to ten inclies 
in length. Foliage not abundant, spread- |^--- 
ing ; skin white ; flesh Avhite, solid, mild, 
sweet, and delicate. It is not so produc- 
tive as some other varieties, and is there- 
fore not so well adapted to field culture ; 
but for table use it is surpassed by few, if 
any, of its class. 

A rough-leaved, fusiform-rooted variety 
of the common garden-turnip : is known 
by the name of " White French" in many 
localities ; but according to the most reli- 




"White French. 



SALSIFY, OR OYSTER- PLANT. 85 

able authority, the term has not only long been used in con- 
nection with, but properly belongs to, the white turnip above 
described. 



Leek-leaved Salsify. Vegetable Oyster. Purple Goat's Beard. 
Tragopogon porrifolius. 

The Salsify is a hardy biennial plant, and is principally 
cultivated for its roots, the flavor of which resembles that of 
the oyster ; whence the popular name. 

The leaves are long and grass-like, or leek-like ; the roots 
are long and tapering, white within and without, and, when 
grown in good soil, measure twelve or fourteen inches in 
length, and rather more than an inch in diameter at the 
crown. 

Soil and Cultivation. — The Oyster-plant succeeds best in 
a light, well-enriched, mellow soil ; which, previous to sow- 
ing the seeds, should be stirred to the depth of twelve 
or fifteen inches. The seeds should be sown annually, in the 
same manner and at the same time as the seeds of the car- 
rot and parsnip. Make the drills fourteen inches apart ; 
cover the seeds an inch and a half in depth ; and thin, 
while the plants are young, to four or five inches asunder. 

Early sowings succeed best ; as the seeds, which are gen- 
erally more or less imperfect, vegetate much better when the 
earth is moist than when dry and parched, as it is liable to 
become when the season is more advanced. Cultivate in the 
usual manner during the summer ; and, by the last of Sep- 
tember or beginning of October, the roots will have attained 
their full growth, and be ready for use. The plants will 
sustain no injury during the winter, though left entirely un- 
protected in the open ground ; and the tabic may be supplied 
8 



86 ESCULENT ROOTS. 

directly from the garden, whenever the frost will admit of 
their removal. A portion of the crop should, however, be 
taken up in autumn, and stored in the cellar, like other 
roots ; or, which is perhaps preferable, packed in earth or 
sand. Roots remaining in the ground may be drawn for use 
till April, or until the plants have begun to send up their 
stalks for flowering. 

Seeds, — production and quantity. — For the production 
of seeds, allow a few plants to remain during the winter in 
the open ground where they were sown. They will blossom 
in June and July. When fully developed, the stem is about 
three feet in height, cylindrical, and branching. The flowers 
are large, of a very rich violet-purple, and expand only by 
day and in comparatively siumy weather. As the flowers 
are put forth in gradual succession, so the heads of seeds 
are ripened at intervals, and should be cut as they assume a 
brownish color. 

The seeds are brownish, — lighter or darker as they are 
less or more perfectly matured, — long and slender, fur- 
rowed and rough on the sides, tapering to a long, smooth 
point at the top, often somewhat bent or curved, and measure 
about five eighths of an inch in length. They will keep four 
years. 

An ounce contains three thousand two hundred seeds, and 
will sow a row eighty feet in length. vSome cultivators put 
this amount of seed into a drill of sixty feet ; but if the 
seed is of average quality, and the season ordinarily favor- 
able, one ounce of seed will produce an abundance of plants 
for eighty or a hundred feet. 

Use. — The roots are prepared in various forms; but, 
when simply boiled in the manner of beets and carrots, the 
flavor is sweet and delicate. The young flower-stalks, if cut 
in the spring of the second year and dressed like asparagus, 
resemble it in taste, and make an excellent dish. 



SCOLYMUS. 87 

The roots are sometimes thinly sliced, and, with the addi- 
tion of vinegar, salt, and pepper, served as a salad. They 
are also recommended as being remedial or alleviating in 
cases of consumptive tendency. 

There is but one species or variety now cultivated. 



SCOLYMUS. 

Spanish Scolymus. Spanish Oyster-plant, Scoh-mus Hispanicus. 

In its natural state this is a perennial plant ; but when 
cultivated it is generally treated as an annual or as a bien- 
nial. The roots are nearly white, fleshy, long, and tapering 
in their general form, and, if well grown, measure twelve or 
fifteen inches in length, and an inch in diameter at the crown. 
When cut or bruised, or where the fibrous roots are broken 
or rubbed ofi\ there exudes a thick, somewhat viscous fluid, 
nearly flavorless, and of a milk-white color. The leaf is 
large, often measuring a foot or more in length, and three 
inches in diameter, somewhat variegated with green and 
Avhite, deeply lobed ; the lobes or divisions toothed, and the 
teeth terminating in sharp spines, in the manner of the 
leaves of many species of thistles. When in flower the 
plant is about three feet in height. The flowers, which are 
put forth singly, are of an orange-yellow, and measure an 
inch and a half in diameter. The seeds are flat, and very 
thin, membranous on the borders, of a yellowish color, and 
retain their vitality three years. An ounce contains nearly 
four thousand seeds. 

Soil and Cultivation. — Any good garden loam is adapted 
to the growth of the Scolymus. It should be Avell and 
deeply stirred as for other deep-growing root crops. The 
seeds should be sown from the middle of April to tlie 10th 
of May, in drills an inch deep, and fourteen inches asunder. 



88 ESCULENT KOOTS. 

Thin the young plants to five inches distant in the rows ; 
and, during the summer, treat the growing crop as parsnips 
or carrots. 

Use. — It is cultivated exclusively for-its roots, which are 
usually taken up in September or October, and served at 
table, and preserved during the Avinter, in the same manner 
as the Salsify, or Oyster-plant. They have a pleasant, deli- 
cate flavor ; and are considered to be not only healthful, but 
remarkably nutritious. 



SCORZONERA. 

Black Oyster-plant. Black Salsify. Scorzonera Hispanica. 

This is a hardy perennial plant, introduced from the south 
of Europe, where it is indigenous. The root is tapering 
and comparatively slender, — when well developed, meas- 
uring about a foot in length, and an inch in diameter near 
the crown, or at the broadest part ; skin grayish-black, 
coarse, somewhat reticulated, resembling the roots of some 
species of trees ; flesh white ; leaves long, ovate, broadest 
near the end, and tapering sharply to the stem. They are 
also more or less distinctly ribbed, and have a fcAV remote 
teeth, or serratures, at the extremities. When in flower 
the plant measures about four feet in height ; the stalk being 
nearly cylindrical, slightly grooved or furrowed, smooth, and 
branched towarj)s the top. The flowers are large, terminal, 
yellow ; the seeds are whitish, longer than broad, taper 
towards the top, and retain their vitality two years. An 
ounce contains about two thousand five hundred seeds. 

Soil and Caliure. — Though a perennial, it is generally 
cultivated as an annual or biennial, in the manner of the car- 
rot or parsnip. Tlie seeds may be sown in April or May ; 
but in the warmer sections of the country they should not be 



SCORZONERA. 89 

soAvn too early, as in long, warm, and dry seasons, the plants 
are liable to flower and seed, which impairs or destroys the 
value of the roots. After thoroughly stirring the soil, and 
raki^^ the surface clear of stones and lumps of earth, sow 
thg^seeds in drills fifteen inches apart, and half an inch deep. 
Tifam the plants to six inches in the lines, cultivate in the 
/jsual form, and in October the roots will be ready for use. 
Such as are required for the table during winter, should be 
taken up and stored as salsify ; the remainder may be left in 
the open ground, — as the parsnip and other hardy biennial 
roots, — and in spring, when the frost will admit, drawn as 
required for use. 

To raise Seed. — AIIoav a few av ell-grown plants to remain 
in the ground during winter ; or select a few good-sized 
roots from those harvested in autumn, and reset them in 
April, about eighteen inches apart, covering them to the 
crowns. The seed will ripen at the close of the summer or 
early in autumn. Seed saved from plants of the growth of 
two seasons is considered best ; that produced from yearling 
plants being greatly inferior. 

Use. — It is cultivated exclusively for its roots ; no other 
portion of the plant being employed in domestic economy. 
The flesh of these is white, tender, sugary, and well flavored. 
They are boiled in the manner of the parsnip, and served 
plain at the table ; or they may be cooked in all the forms of 
salsify or scolymus. Before cooking, the outer, coarse rind 
should be scraped off, and the roots soaked for a few hours 
in cold water for the purpose of extracting their bitter 
flavor. 

8* 



90 ESCULENT ROOTS. 

SKimiET. 

Crummock, of the Scotch. Slum slsarum. 

Skirret is a hardy perennial, and is cultivated for its roots, 
which are produced in groups, or bunches, joined together at 
the crown or neck of the plant. They are oblong, fleshy, of 
a russet-brown color without, white within, very sugary, and, 
when well grown, measure six or eight inches in length, and 
nearly an inch in diameter. 

The leaves of the first year are pinnate, with seven or nine 
oblong, finely toothed leaflets. When fully developed, the 
plant measures from three to five feet in height ; the stem 
being marked with fine, parallel, longitudinal grooves, or 
lines. The flowers are small, white, and are produced in 
umbels at the extremities of the branches. The seeds, eight 
thousand of which are contained in an ounce, are oblong, of 
a greenish-gray color, and closely resemble those of the com- 
mon caraway. They Avill keep but two years ; and, even 
when newly grown, sometimes remain in the ground four or 
five weeks before vef]^etating. 

Soil and Culture. — Skirret succeeds best in light, mellow 
soil, and is propagated by suckers, or seeds. The best 
method is to sow the seeds annually, as, when grown from 
slips, or suckers, the roots are liable to be dry and woody ; 
the seeds, on the contrary, producing roots more tender, and 
in greater perfection. 

SoAV the seeds in April, in drills one foot apart, and about 
an inch in depth ; thin to five or six inches ; and, in Sep- 
tember, some of the roots will be sufficiently grown for use. 
Those required for winter should be draivn before the 
closing-up of the ground, and packed in sand. 

To 'propagate by Slips, or Suckers. — In the spring re- 
move the required number of young shoots, or sprouts, from 
the side of the roots that have remained in the ground 



SWEET POTATO. 91 

during winter, not taking any portion of the old root in 
connection with the slips, and set them in rows ten inches 
asunder, and six inches apart in the rows. They will soon 
strike, and produce roots of suitable size for use in August 
or September. 

T.) raise Seeds. — The plants that have remained in the 
ground during the winter, if not disturbed, will send up 
stalks as before described, and ripen their seeds at the close 
of the summer. Two or three plants will yield all the 
seeds ordinarily required for a single garden. 

Use. — The roots were formerly much esteemed, but are 
now neglected for those greatly inferior. When cooked and 
served as salsify or scorzonera, they are the whitest and 
sweetest of esculent roots, and afford a considerable portion 
of nourishment. 

There are no varieties. 



SWEET POTATO. 

Spanish Potato. Carolina Potato. Convolvulus batatas. 
Ipomoea batatas. 

The Sweet Potato is indigenous to both the East and West 
Indies. Where its growth is natural the plant is perennial ; 
but, in cultivation, it is always treated as an annual. The 
stem is running or climbing, round and slender ; the leaves 
are heart-shaped and smooth, with irregular, angular lobes ; 
the flowers, which are produced in small groups of three or 
four, are large, bell-shaped, and of a violet or purple color ; 
the seeds are black, triangular, and retain their vitality two 
or three years, — twenty-three hundred are contained in an 
ounce. 

The plants rarely blossom in the Northern or Middle States, 
and the perfect ripening of the seeds is of still more rare 



92 ESCULENT ROOTS. 

occurrence. The latter are, however, never employed in 
ordinary culture ; and are sown only for the production of 
new varieties, as is sometimes practised with the common 
potato. 

Soil, Planting, and Cultivation. — In warm climates, the 
Sweet Potato is cultivated in much the same manner as 
the common potato is treated at the North. It succeeds best 
in light, warm, mellow soil, Avhich should be deeply stirred 
and well enriched. The slips, or sprouts, may be set on 
ridges four feet apart, and fifteen inches from plant to plant ; 
or in hills four or five feet apart in each direction, three 
plants being allowed to a hill. During the summer give the 
vines ordinary culture ; and late in September, or early in 
October, the tubers will have attained their growth, and be 
ready for harvesting. The slips or sprouts are generally 
obtained by setting the tubers in a hot-bed in March or April, 
and breaking off or separating the sprouts from the tubers 
as they reach four or five inches in height, or attain a 
suitable size for transplanting. In favorable seasons the 
plucking may be repeated three or four times. In setting out 
the slips the lower part should be sunk from one third to 
one half the entire length ; and, if very dry weather occurs, 
water should be moderately applied. 

Keeping. — The essentials for the preservation of Sweet 
Potatoes are dryness and a warm and even temperature. 
"Where these conditions are not supplied, the tubers speedily 
decay. By packing in dry sand, and storing in a warm, dry 
room, they are sometimes preserved in the Northern States 
until the time of starting the plants in spring. 

Varieties. — -Though numerous other varieties, less marked 
and distinctive, are described by different authors, and are 
catalogued by gardeners and seedsmen, the principal are as 
follow : — 



SWEET POTATO. 



Tubers red, or purplish-red, of medium size ; Kentucky 
flesh yellow, dry, sweet, and of good quality. A Murray. 

,.„ , , . , , , Red Nansemond. 

very proline, hardy variety ; recommended as 
the best red Sweet Potato for Northern culture. 



Tubers from six to ten inches in length ; Large "White. 

rATATE-BI.ANCHE 

thickest at the middle, where they measure irom of the fkench. 
two to nearly three inches in diameter ; weight from six 
ounces to a pound and upwards ; skin dusky white ; flesh 
nearly white, but with a shade of yellow. Not so fine- 
grained or so sweet as the Yellow or Purple, but quite fari- 
naceous and w^ell flavored. 

It requires a long season in order to its full development ; 
but, being remarkably hardy, it will succeed well in any of 
the Middle States, and attain a fair size in the warmer sec- 
tions of New England. 

A variety said to have originated in Nanse- Wansemond. 

_ , 1 rr( 1 Yellow Nanse- 

mond county, Va. ; whence the name, iubers monu. 
large, yellow, swollen at the middle, and tapering to the ends ; 
fl.esh yellow, dry, unctuous, sweet, and well flavored. 

It is early fit for the table ; matures in short seasons ; is 
very productive ; succeeds well in almost any tillable soil ; 
and, having been long acclimated, is one of the best sorts for 
cultivation at the North, — very good crops having been 
obtained in Maine and the Canadas. 



Tubers swollen at the middle, and tapering in Purple-skin- 
each direction to a point, — measuring, when new-orleans 

PUKPLE. PaTATE- 

well grown, from seven to nine inches in length, violehe. ra. 
and from two to three inches in diameter ; skin smooth, red- 
dish-purple ; flesh fine-grained, sugary, and of excellent qual- 
ity. The plants attain a remarkable length, and the tubers 
are rarely united about the neck as in most other varieties. 



94 ESCULENT ROOTS. 

The Purple-skinned is early and productive, but keeps 
badly. It would probably succeed much better in cool cli- 
mates than either the White or the Yellow. It is much 
grown in the vicinity of Paris. 

Red-skinned, Tubers fusiform, long, and comparatively 
or American 

Red. slender, — the length often exceeding twelve 

inches, and the diameter rarely above two inches ; weight 
I'rom three to ten ounces ; skin purplish-red, smooth and 
shining ; flesh yellow, very fine-grained, unctuous, sugary, 
and farinaceous ; plant long and slender. 

This variety is early, quite hardy, productive, and excel- 
lent, but does not keep so well as the yellow or white sorts. 
It is well adapted for cultivation in the cooler sections of 
the United States, where, in favorable seasons, the crop 
has proved as certain, and the yield nearly as abundant, as 
that of the common potato. 

Rose-colored. Tubers somewhat ovoid, or egg-shaped, often 
grooved, or furrowed, and of extraordinary size. 
Well-grown specimens will measure eight or nine inches in 
length, and four inches or more in diameter ; frequently 
weighing two and a half, and sometimes greatly exceeding 
three pounds. Skin rose-colored, shaded or variegated with 
yellow ; flesh sweet, of a pleasant, nut-like flavor, but less 
soft or unctuous than that of most varieties. 

It is hardy, remarkably productive, and, its excellent 
keeping properties considered, one of the best sorts for culti- 
vation. 



Yellow-skin- Tubers from six to ten inches in length, thick- 

ned. ^ ^ ' 

Yellow caro- est at the middle, where they measure from two 

LINA. ' •' 

to three inches in diameter, and pointed at the 
extremities ; weight varying from four to twelve ounces and 



TUBEROUS-ROOTED CHICKLING VETCH. 95 

up^va^ds ; skin smooth, yellow ; flesh yellow, fine-grained, 
unctuous, and remarkably sugary, — surpassing, in this last 
respect, nearly all other varieties. Not so early as the Red- 
skinned or the Purple. 

When grown in tlie Southern States, it yields well ; per- 
fectly matures its crop ; and, in color and flavor, the tubers 
will accord with the description above given. When grown 
in the Middle States, or in the warmer parts of New Eng- 
land, it decreases in size ; the tubers become longer and more 
slender ; the color, externally and internally, becomes much 
paler, or nearly white ; and the flesh, to a great extent, loses 
the fine, dry, and sugary qualities which it possesses when 
grown in warm climates. 



TUBEROUS-ROOTED CHICKLING VETCH. 

Tuberous-rooted Pea. Eatable-rooted Pea. Lathyrus tuberosus. 

Perennial ; stem about six feet high, — climbing, slender, 
four-sided, smooth, and of a clear green color ; flowers rather 
large, in bunches, of a fine carmine rose-color, and somewhat 
fragrant ; pod smooth ; seeds rather large, oblong, a little 
angular, of a brown color, spotted with black ; root spread- 
ing, furnished with numerous blackish, irregularly shaped 
tubers, which are generally from an ounce to three ounces in 
weight. 

The roots are very farinaceous, and, when cooked, are 
highly esteemed. In taste, they somewhat resemble roasted 
chestnuts. Where the roots are uninjured by the winter, the 
plant increases rapidly, and is liable to become a troublesome 
inmate of the garden. 



96 ESCULENT KOOTS. 

TUBEROUS-ROOTED TROPCEOLUM. Thomp. 
Ysano. Tropoeolutn tuberosum. 

This is a perennial plant from Peru, and deserves mention 
as a recently introduced esculent. It produces an abundance 
of handsome yellow and red tubers, about the size of small 
pears, the taste of which is not, however, very agreeable. 
On this account, a particular mode of treatment has been 
adopted in Bolivia, where, according to M. Decaisne, they 
are treated in the following manner : — 

The tubers designated "Ysano," at La Paz, require to be 
prepared before they are edible. Indeed, when prepared like 
potatoes, and immediately after being taken up, their taste is 
very disagreeable. But a mode of making them palatable 
was discovered in Bolivia ; and the Ysano has there become, 
if not a common vegetable, at least one w^hicli is quite edible. 
The means of making them so consists in freezing them after 
they have been cooked, and they are eaten when frozen. In 
this state it is said that they constitute an agreeable dish, and 
that scarcely a day passes at La Paz without two lines of 
dealers being engaged in selling the Ysano, which they pro- 
tect from the action of the sun by enveloping it in a woollen 
cloth, and straw. Large quantities are eaten sopped in treacle, 
and taken as refreshment during the heat of the day. 

Propagation and Culture. — The plant may be propagated 
by pieces of the tubers, in the same manner as potatoes ; an 
eye being preserved on each piece. The sets should be 
planted in April or May, according to the season, about four 
feet apart, in light, rich soil. The stems may be allowed to 
trail along the ground, or pea-sticks may be placed for their 
support. In dry soils and seasons, the former method should 
be adopted ; in those which are moist, the latter. The tubers 
are taken up in October, when the leaves begin to decay, and 
stored in sand. 



THE TURNIP. 97 

THE TURNIP. 

English Turnip. Brassica rapa. 

The common Turnip is a hardy, biennial plant, indigenous 
to Great Britain, France, and other parts of Europe. The 
roots of all the varieties attain their full size during the first 
year. The radical leaves are hairy and rough, and are usu- 
ally lobed, or lyrate, but, in some of the sorts, nearly spat- 
ulate, Avith the borders almost entire. The flowers are pro- 
duced in May and June of the second year, and the seeds 
ripen in July ; the flower-stalk rises three feet or more in 
height, with numerous branches ; the leaves are clasping, 
and much smoother and more glaucous than the radical 
leaves of the growth of the previous year ; the flowers are 
yellow, and are produced in long, loose, upright, terminal 
spikes ; the seeds are small, round, black, or reddish-brown, 
and are very similar, in size, form, and color, in the different 
varieties, — ten thousand are contained in an ounce, and they 
retain their vitality from five to seven years. 

Propagation and Culture. — All the sorts are propagated 
by seeds ; Avhich should be sown where the plants are to 
remain, as they do not generally succeed well when trans- 
planted. Sowings for early use may be made the last of 
April, or beginning of May ; but as the bulbs are seldom 
produced in perfection in the early part of the season, or 
under the influence of extreme heat, the sowing should be 
confined to a limited space in the garden. The seeds may 
be sown broadcast or in drills : if sown in drills, they should 
be made about fourteen inches apart, and half an inch in 
depth. The young plants should be thinned to five or six 
inches asunder. For a succession, a few seeds may be sown, 
at intervals of a fortnight, until the last week in July ; from 
which time, until the 10th of August, the principal sowing 
is usually made for the winter's supply. In the Middle States, 
9 



98 ESCULENT ROOTS. 

and the warmer portion of New England, if the season is 
favorable, a good crop will be obtained from seed sown as 
late as the last week in August. 

Harvesting. — Turnips for the table may be drawn directly 
from the garden or field until November, but must be har- 
vested before severe freezing weather ; for, though compara- 
tively very hardy, few of the varieties will survive the winters 
of the Northern States in the open ground. 

Seed. — As the various kinds readily hybridize, or inter- 
mix, only one variety should be cultivated in the same neigh- 
borhood for seed. Select the best-formed bulbs, and trans- 
plant them out in April, in rows two feet apart, and one foot 
apart in the rows, just covering the crowns with earth, or 
leaving the young shoots level with the surface of the ground. 

An ounce of seed will sow eight rods of land, and a pound 
will be sufficient for an acre. 

Varieties. — The varieties are numerous, as follow : — 



Altrincham. This is a yellow-fleshed, field variety, of rather 

Law. 

Yellow altrin- less than average size. The bulb, however, is 

CHAM. AlTRING- 

«^^- of a fine, globular shape, with a light-green top, 

very small neck and tap-root, and possessed of considerable 
solidity. 



Border im- Bulb five or six inches in diameter, nearly 

perial. 
Border impe- spherical, somctimcs flattened, and usually very 

RIAL Purple-top 

Yellow. smootli and Symmetrical ; skin yellow, the upper 
surface of a bright purple ; flesh yellow, firm, and sugary ; 
leaves large. 

The variety is of English origin, and is recommended for 
its earliness and great productiveness. 



Chivas's Or- Bulb of a handsome, round form, with a small 
ange Jelly. , , . . , i i „ i i 

'ihomp. top ; the skin is pale orange ; and the flesh yel- 



THE TURNIP. 



99 



low, juicy, sweec, and tender. It has very little fibre ; so 
that, when boiled, it almost acquires the consistence of a jelly. 



It originated in Cheshire, Eng. 



Root produced much above Oow-Hom. 

1 -, 1. T . 1 Long Early 

ground, nearly cylmdrical, white vektus. 
rounded at the end, ten or twelve inches 
in length, nearly three inches in diameter, 
and weighing from one and a half to two 
pounds. The skin is smooth and shining, 
— white below the surface of the ground, 
and green at the top ; the flesh is white, 
tender, and sugary. Early, very produc- 
tive, and remarkable for its regular form 
and good quality. As a field-turnip, it is 
one of the best ; and, when pulled young, 
good for table use. During winter the 
roots often become dry and spongy. 

This variety is of English Dales's 
. . Hybrid. 

Cow-horn Turnip. Origin, and is said to be a hy- Xaw. 

brid from the Green-top Swede and the common White Globe. 

Its prevailing traits are, however, those of the "White Globe ; 

inasmuch as its roots are similar in form and texture. 

Foliage strong and luxuriant ; root large, oblong, pale yel- 
low ; the upper surface light green ; neck and tap-root small. 
The form of the bulb, though generally oblong, is sometimes 
nearly globular ; but its more material characteristics, large 
size, and luxuriance of growth, are uniformly the same. 

Its reputation as a turnip of very superior quality has not 
been sustained in this country. 




An old and well-known early warden variety. Early Flat 

J ^ J Dutch. 

Bulb round, much flattened, and produced early white 

' * Dutch. White 

Dutch. 



100 ESCULENT ROOTS. 

mostly within the earth ; skin white, somewhat washed 
with green at the insertion of the leaves, which are of me- 
dium size. Before the bulb has attained its full dimensions, 
the flesh is line-grained, tender, and sweet ; but when ripe, 
especially in dry seasons, it often becomes spongy and 
juiceless : in which condition, it is of no value for the table, 
and, even for stock, is comparatively worthless. Average 
specimens measure about four inches in diameter, and two 
inches and a half in depth. 

Early Tellow This variety has a small, (^lobular root, of a 
Yellow Dutch, pale yellow color tlirougliout. It somcwliat re- 
sembles the Yellow Malta, and is a good garden variety. 
The portion of the bulb above ground, and exposed to the 
sun, is washed with green. It is of medium size, early, ten- 
der, rather close-grained, and sugary ; better suited for use 
in summer and autumn than for Avinter. By some the va- 
riety is esteemed the best of the yellow garden turnips. 

Finland. Law. This is a beautiful medium-sized turnip. 

Yellow Finland. /» • n i t 

of a bright yellow throughout, even to the 
neck ; somewhat similar to a firm Yellow 
Malta, but of finer color. The under part 
of the bulb is singularly depressed : from 
this depression issues a small, mouse-tail- 
like root. It is somewhat earlier, and 
also hardier, than the Yellow Malta. 
The flesh is tender, close-grained, and of 
Finland Turnip. a swcet, sugary flavor ; the leaves are 
small, and few in number ; bulb about two inches in thick- 
ness by four inches in diameter, weighing eight or ten ounces. 
An excellent garden variety. 

Preneuse. Root produced within the earth, — long, taper- 




THE TURNIP. 101 

ing, and rather symmetrical ; size small, — average speci- 
mens measuring five or six inches in length, an inch and a 
half in diameter at the crown, and weighing eight or ten 
ounces ; skin white, or yellowish-white ; flesh white, dry, 
very firm, and sugary ; leaves small, deep green, spread- 
ing. Half early, and one of the best of the dry-fleshed 
varieties. 

Bulb produced mostly within the earth, nearly Golden Ball, 
globular, and very smooth and symmetrical ; yellow gloue. 
skin bright yellow below ground, greenish above ; leaves 
comparatively small, spreading ; flesh pale 
yellow, sweet, and well flavored, but not 
so fine-grained as that of many other 
varieties. It is a good table turnip ; and 
with the Robertson's Golden Stone, which 
it greatly resembles, the most valuable for 
cultivation where large-sized garden tur- 
nips are required. Its size is about that Coideu Bail. 
of the last named. Average specimens measure four inches 
in diameter, nearly the same in depth, and weigh from 
twelve to fourteen ounces. 

Roots of a fine, globular shape, with a small Green Globe, 
neck and tap-root ; very white below, and grken-top 

■WUITE ULOBB. 

green above, the surface of the ground ; of 
medium size, hardy, and firm in texture, but scarcely so 
much so as the Green Round ; than which it arrives at 
maturity rather earlier. It is somewhat larger than the 
White Norfolk ; has large, deep-green foliage ; grows strong- 
ly, and produces extraordinary crops ; but it soon becomes 
spongy, and often decays in autumn or early in winter. 

A sub-variety, of larger size and with softer flesh, is known 
by the name of Hungarian Green-top Globe. 
9* 




102 ESCULENT ROOTS. 

Green Nor- A sub-varietj of the White Norfolk, of nearly 
Green-top Nor- the Same fomi and size ; the bulb differing 

FOLK. Green 

Bound. principally in the color of the top, which is 

green. 
The Norfolk turnips are all of a peculiar flattish form ; 
rather hollowed towards their neck, as also on their under 
side. When grown to a large size, they become more or 
less irregular, or somewhat angular. The Green-top variety 
possesses these characters in a less degree than the White- 
top ; and is generally round, flattened, but not much hol- 
lowed, on the upper or under surface. It is hardier than the 
White or Red varieties. 

Green Tank- Roots more than half above ground ; oblong, 
ard. Law. 

or tankard-shaped ; of a greenish color, except 

on the under surface, which is white ; flesh white and sweet, 

but of coarse texture. 

The term "Tankard" is applied to such common field 
turnips as are of an oblong shape, and the roots of which, in 
general, grow much above the surface of the ground. Such 
oblong varieties, however, as approach nearest to a round or 
globular form, are sometimes termed " Decanter," or " De- 
canter-shaped turnips." 

In good soils the Green Tankard sometimes attains a 
weight of eight or ten pounds. As a garden variety it is 
of little value. 

Green-Top Similar in size, form, and quality to the 

Flat. ' ' H J 

common Purple-top Flat ; skin, above ground, 

green. 

Long grown in New England for feeding stock ; and, in 

its young state, often used as a table turnip. Now very 

little cultivated. 



THE TURNIP. 103 



An old and esteemed variety, similar in size Green-Top 

YeUow Ab- 
and form to the Purple-top Yellow Aberdeen : erdeen. Law. 

, Green-top Ykl- 

tne color of the top is bright green. low bullock. 



This variety is remarkable for its larffe, deep Lincolnsliire 
' . p ,. ^ „ o ' r ^g^ Globe, 

green, luxuriant foliage. Bulb very large, 

roundish ; skin, below ground, white, — above the surface, 

purple ; flesh white, firm, and, when young, well flavored, 

and adapted to table use. It yields abundantly ; is uniformly 

fair, and free from small roots ; an average keeper ; and 

deserving of cultivation, especially for agricultural purposes. 

r 

Except in the form of its roots, this variety Long Black, 
much resembles the Kound Black. It possesses the same 
peculiar, piquant, radish-like flavor ; and is served at table 
in the same manner. 

Roots eight or nine inches in length, an inch Long White 
, . Maltese. 

and a half m diameter, somewhat fusiform, and loxg white 

Clairfoxtaixe. 

very smooth and symmetrical. The crown rises ^^'" 

two or three inches above the surface of the ground, and is 
of a green color, except where exposed to the sun, when it 
often becomes purple or reddish-brown. Below the surface 
of the soil, the skin is of a dull or dirty white. Flesh 
white, moderately fine, tender, and of a sugary flavor. 
Half early. 

The variety has some resemblance to the Cow-horn ; but 
is smaller, and the flesh not so white. 

Bulb of medium size, flattened, — compara- Petroso- 

woodsks. 
lively smooth and regular ; tap-root slender, 

issuing from a basin ; skin blackish-purple above and below 

ground, sometimes changing to yellow about the tap-root of 

large or overgrown bulbs ; flesh yellow, fine-grained, and 



104 ESCULENT ROOTS. 

tender, if grown in cool weather, but liable to be fibrous 
and strong-flavored Avlien grown during the summer montlis. 
The variety is early, and must be classed as a garden 
rather than as a field turnip. 

Pomeranian Bulb globular, remarkably smooth and regu- 
Globe. 

lar ; the neck is small, and the skin white, 

smooth, and glossy ; the flesh is white, close-grained, tender, 

and sweet ; the leaves arc large, and of a dark green color, 

with paler or whitish nerves. Half early. 

When in perfection, the bulbs measure three and a half or 

four inches in diameter, about the same in depth, and weigh 

from fourteen to eighteen ounces. If sown early in good 

soil, and allowed the full season for development, tlie roots 

sometimes attain a weight of eight or ten pounds. It is 

generally cultivated as a field turnip, but is also sown as a 

garden variety ; the roots being of good quality for the 

table, if pulled when about half grown. 

Preston, cr An early sort, somewhat resembling the Yel- 
Liverpocl 
Yellow. Law. low Malta : the bulbs attain a larger size, the 

foliage is stronger, and the basin, or depression, about the 

tap-root less deeply sunk. 

Purple-Tcp Bulb round, flattened, nearly one-half cfrow- 

red-toi- Flat, iug abovc grouud ; neck and tap-root small ; 
skin reddish-purple where exposed to light and air, and 
white below the surface of the soil ; flesh very white, close- 
grained while young, and of a sugary but often bitter taste. 
During winter it usually becomes dry and spongy. Average 
specimens measure two and a half inches in depth, four or 
five inches in diameter, and weigh from sixteen to twenty 
ounces. 

This old and well-known variety, at one period, was the 



THE TURNIP. 106 

principal field as well as garden turnip of the Northern and 
Middle States. It is now, however, very little cultivated ; 
being superseded by the Strap-leaved and other more de- 
sirable sorts. 

Bulb very flat, smooth, and re^rular in form, Purple-Top 
•^ ° Strap- 

produced almost entirely above ground ; tap- leaved. 

root slender ; leaves few, upright, broad, rounded at the 

ends, and tapering to the neck, which is very small ; skin 

above, clear, bright purple, — below, 

pure white, often finely clouded or 

shaded at the union of the colors ; 

flesh clear white, firm, solid, sugary, 

mild, and remarkably well-flavored ; 

size medium, — measuring about two 

inches and a half in depth by four or 

five inches in diameter, and weigh- 

/. . i , 1 T^- 1 -I Purple-top Strap-leaved Turnip. 

mg from ten to twelve ounces, r leld- 

grown roots, with the benefit of a long season and rich soil, 

attain much greater dimensions ; often, however, greatly 

deteriorating in quality as they increase over the average 

size. 

This variety is unquestionably one of the best of the flat 
turnips, either for the garden or field. It is early, hardy, 
very prolific, will thrive in almost any description of soil, is 
of excellent quality, and rarely fails to yield a good crop. 
It is the best of all the flat turnips for sowing among corn or 
potatoes, or upon small patches of the garden from which 
early peas or beans have been harvested. 



Bulb globular, reddish-purple above, and Purple-Top 

n 1 1 1. 1 -, Yellow Ab- 

deep yellow below ; tap-root small ; leaves deep erdeen. 

. PtRI'I.K-TOP AB- 

green, comparatively short, and mclmed to j.^E-Toi-''' yellow 
grow horizontally. o^-i-ock. 




106 ESCULENT ROOTS. 

In rich soil and long seasons the bulbs sometimes attain a 
weight of eight or ten pounds ; but specimens of average 
size measure about four inches in depth, nearly five inches in 
diameter, and weigh from sixteen to twenty ounces. The 
flesh is pale yellow, tender, sugary, and nearly equal to that 
of the Swedes in solidity. 

The variety is hardy, and, although generally grown for 
farm purposes, is really superior to many sorts cultivated 
exclusively for table use. 

Bed Globe. An old, medium-sized, globular turnip, well 
suited for cultivation in light soil and on exposed 
or elevated situations. Skin red, where exposed to the sun, 
— below ground, white ; flesh white, and finer in texture 
than that of the White Globe. It is not suited for table use ; 
and is generally field-grown, and fed to stock. 

Red Norfolk. This is a sub-variety of the White Norfolk, the 

Red-top Nor- . -in i . i i 01 • 

folk-^ked size and form being nearly the same. Skm 
washed, or clouded with red where exposed to the light. It 
is firmer in texture, and more regular in its form, than the 
last named ; and, if there be any difference in size, this is 
the smaller variety. 

Red Tankard. Bulb produced partially above ground, pyri- 
form, eight or nine inches in depth, four or five inches in 
diameter, and weighing about three pounds ; below ground 
the skin is white, — above, purple or violet ; flesh white, 
rather firm, sugary, and well flavored ; foliage large. 

It is recommended for its earliness and productiveness, 
but must be considered a field rather than a table variety. 



Robertson's An excellent, half-early variety ; form nearly 

Golden Stone, i 1 i i j .i 1 a. 

Mcint. Vii. globular ; color deep orange throughout, some- 



THE TURNIP. 107 

times tinged with green on the top ; size above medium, — 
average specimens measuring nearly four inches in depth, 
four inches in diameter, and weighing from sixteen to eighteen 
ounces ; flesh firm, and well flavored. 

The Robertson's Golden Stone is remarkably hardy, keeps 
well, and is one of the best of the Yellows for autumn or 
winter use. 

Leaves few, small, and comparatively smooth ; Hound Black. 

Law. 

bulb produced almost or altogether under ground, 
of an irregular, roundish form, often divided, or terminating 
in thick branches at its lower extremity ; skin black, and 
very tough ; flesh white. 

The variety is extensively cultivated in some parts of 
Europe, and is much esteemed for its peculiar, piquant, 
somewhat radish-like flower. It is sometimes served in its 
crude state as a salad. 

Bulb produced much above ground, rather Six "Weeks. 

Law. 

large, and of an irregular, globular form. It autumx stub- 
ble. Eakly 
soon arrives at maturity ; but, on account of its dwakf. 

natural softness of texture, should always be sown late, and 
used before severe frosts. As descriptive of its earliness, it 
has received the above names , being suited for very late 
sowing, after the removal of early crops, or for making up 
blanks in turnip-fields, where the first sowing may have par- 
tially failed. 

It is well flavored, but soon becomes dry and spongy, and 
is unsuitable for use during winter. Skin white below the 
surface of the ground, greenish above. Field-grown speci- 
mens sometimes weigh three pounds and upwards. 



Leaves small, and spreading ; root generally Small Long 
. , , Yellow, 

entirely under ground, small, and of an oblong 



103 ESCULENT ROOTS. 

or carrot shape, terminating abruptly at the point ; skin pale 
yellow ; flesh yellow, firm, dry, and sugary, with some de- 
gree of piquancy. It is a good variety for the table, and 
also a good keeper. 

Snow-Ball. The bulb of this variety is nearly spherical, 

NaVET DOLLE . 

D£ meioe. yd. smooth and regular ; size medium, — the average 
dimensions being four inches in diameter, four and a half in 
depth, and the weight about a pound. The neck is small, 
and the skin white. The flesh of the young bulbs is white, 
fine-grained, tender, and sugary ; but, if overgrown or long 
kept, it is liable to become dry and spongy. 

The variety is early, and, though classed by seedsmen as a 
garden turnip, is well adapted for field culture ; as it not only 
yields abundantly, but succeeds well when sown late in the 
season on land from which early crops have been harvested. 

Stone Globe. Bulb globular, and regularly formed, growing 
mostly beneath the surface of the ground. It belongs to the 
White-globe varieties, and is considered the hardiest and the 
best suited for Avinter use of any of its class. The leaves 
are larger, stronger, and deeper colored, than any of the 
White-globe sorts. 

Skin and flesh Avhite ; texture moderately close ; flavor 
sweet, and its keeping properties good ; size rather large. 

Teltow, or This is said to be the smallest of turnips : its 
Small Berlin. ^ 

teltau. leaves not exceeding in number those of the 

radish. The root is fusiform or spindle-shaped, not very 

regular, and produced entirely under ground ; skin dusky 

white ; flesh dry, dull white, fine-grained, piquant, and 

sugary ; leaves erect, yellowish-green. Early. The roots 

measure three inches long by about an inch and three 

fourths at their largest diameter, and weigh from three 

to four ounces. 



THE TURNIP. 109 

The Teltow Turnip is much esteemed on account of 
its excellent qualities, and is one of the best early garden 
varieties. 

According to Loudon, it is in high repute in France, Ger- 
many, and Holland ; and is grown in the sandy fields around 
Berlin, and also near Altona, whence it is imported to the 
London market. It is, or was extensively grown ia the 
neighborhood of Moscow. 

The peculiar flavor is in the outer rind. When used, it 
should not be peeled. It bears transplanting well ; and may 
be set in rows one foot apart, and nine inches apart in the 
rows. 

A recent variety, of English origin, introduced "Waite's Hy- 
brid £jjlipse. 
by Mr. John G. Wi,ite, a seed-merchant of Lon- 
don. As figured and described, it is of large size, richly 
colored, and remarkably smooth and symmetrical. At the 
crown, it is broad and round-shouldered, and measures about 
six inches in diameter ; which size is nearly retained to a 
depth of eight or nine inches, when it contracts in a conical 
form to a tap-root. The color of the upper portion is clear 
purple, richly clouded, and contrasts finely with the yellow 
on the lower part. It is recommended as a turnip of excel- 
lent quality, and as being very productive, but when culti- 
vated in this country has generally fallen short of the excel- 
lence it is represented as attaining in England. It h appar- 
ently not adapted to the dry and warm summers of the 
United States. 

Root globular ; skin smooth, perfectly white ; "W^iiite Globe. 

Law. 

flesh also white ; neck and tap-root small. Al- common- field 

' Globe. 

though this description embraces the principal 
characters of the White Globe, there is considerable variety 
in the turnips to which this name is applied, arising from the 
10 



no ESCULENT ROOTS. 

degree of care and attention bestowed by growers in selecting 
their seed-roots ; and the shape is often not a little affected 
by the soil in which they are grown. Thus Globes of any 
kind, and particularly those of this variety, when grown on 
a very superior, rich soil, may be said to be forced beyond 
their natural size, and thereby acquire somewhat of a mon- 
strous or overgrown appearance ; losing, in a great measure, 
their natural symmetry. 

This variety is better adapted to field culture than to the 
garden, as it is altogether too coarse in texture for table use. 
It is a poor keeper, and, in unfavorable seasons, sometimes 
decays before the time of harvesting. Specimens have been 
grown weighing fifteen and even eighteen pounds. 

White Nor- A large English variety, somewhat irregular 
White kound. in form, but usually more or less compressed, 
and sometimes pyriform ; the upper portion of the root being 
produced four or five inches above ground. Specimens some- 
times measure ten or twelve inches in diameter. The leaves 
are large, and rather numerous ; the skin is white below the 
surface, and often white above, but sometimes washed with 
green ; flesh white and coarse-grained, but sweet. Very 
late. 

It is but a sub-variety of the Common Flat Turnip, and 
oftentimes attains a most extraordinary size. For the garden 
it possesses no value. It is grown exclusively as an agricul- 
tural or field turnip ; but is very liable to rot, soon becomes 
spongy, and can only be classed as third-rate even for feed- 
ing stock. 



"WTiite Stone. This common and well-known garden turnip 
White Garden somcwhat rcscmbles the White Dutch ; but has 

Stone. 

stronger foliage, is rounder in form, and finer in 
texture. A carefully selected and improved variety of this 



THE TURNIP. Ill 

is known by the name of Mouse-tail Turnip ; and, in addi- 
tion, some catalogues contain varieties under the name of 
Red-topped Mouse-tail, &c. 

Skin and flesh white ; size full medium, measuring three 
and a half to four inches in depth by four and a half or five 
inches in diameter. 

Bulb pyriform, cylindrical at the crown, "White Tank- 
which, like that of the Red Tankard, rises navet gros 

d'Alsace. ViL 

two or three inches from the ground ; skin 

white in the earth, green above ; flesh white, tender, sweet, 

rather firm, and close-grained. Early. 

Vilmorin mentions two varieties ; one having entire leaves, 
the other with lyrate or lobed leaves ; giving preference, 
however, to the one Avith entire leaves. 

Like most of the Tankards, the variety seems better 
adapted to agricultural than to horticultural purposes. 

Bulb similar in size and form to the Green- "White-Top 

Flat, 
top Flat ; leaves few and small ; skin uniformly 

Avhite ; flesh white, firm, sugary, and well flavored. As a 

table variety it is superior to the Purple-top Flat or the 

Green-top. 

This is a sub-variety of the Purple-top Strap- "White-Top 
leaved ; differing little, except in color. The leaved, 
leaves are erect, few and small, somewhat lanceolate, and 
nearly entire on the borders ; the bulb is of medium size, 
much flattened, pale green above ground, white below, and 
remarkably smooth and regular in form ; tap-root very 
small ; the flesh is white, very fine-grained, saccharine, 
mild, and excellent. 

Early, productive, and recommended as one of the best 
varieties for field or garden culture. 



112 ESCULENT ROOTS. 

The Strap-leaved Turnips appear to be peculiarly adapted 
to the climate of the Northern States, and are greatly supe- 
rior in all respects to the Common White and Purple-top 
Flat varieties. Though of comparatively recent introduc- 
tion, they have been widely disseminated ; and, wherever 
grown, are highly esteemed. 

Yellow Mai- A beautiful, symmetrical, small bulbed, early 

ta. Mclnt. . ,. , , n 11 1 

Maltese. Gold- Variety, slightly flattened above, somewhat con- 

KS Maltese. 

cave about the tap-root, which, as well as the 
neck, is remarkably small ; skin very smooth, bright orange- 
yellow ; foliage small, and not abundant, — on which ac- 
count the plants may be grown quite close to each other ; 
flesh pale-yellow, fine-grained, and well-flavored. It is a 
good garden variety, and one of the best of the Yellows for 
summer use. Average bulbs measure two inches in depth, 
four inches in diameter, and weigh about ten ounces. 

Yellow Bulb flattened, smooth, and regular ; neck 

Soarisbrick. 

small ; skin pale yellow, — above ground, 

green ; flesh yellowish- white, tender, and sweet ; leaves of 
medium size, pale green. Season late. Well-grown speci- 
mens measure four inches in diameter, and about three 
inches in depth. 

Yellow Stone. Similar to the Golden Ball or Yellow Globe. 
Compared with these varieties, the bulb of the Yellow 
Stone is produced more above ground, and the upper sur- 
face is more colored with green. One of the best of gar- 
den turnips. 



Yellow Root somewhat fusiform, or of a long, irreg- 

Tankard. 

Vii. ular, tankard shape ; the crown rising just above 

the ground. Average specimens measure seven or eight 



THE TURNIP. 113 

inches in length, three inches and a half in diameter, and 
weigh about twenty-four ounces. Skin yellowish-white be- 
low ground, green above ; flesh pale yellow, firm, and 
sugary ; leaves large. It is esteemed for the solidity of its 
flesh, and for its earliness and productiveness. A good 
variety for either field or garden. 
10* 



114 



ALLIACEOUS PLANTS. 



CHAPTER n. 

ALLIACEOUS PLANTS. 

The Give. Garlic. Leek. Onion. Rocambole. Shallot. Welsh 
Onion. 




THE CIVE. 

Chive. Allium schoenoprasum. 

HE Give is a hardy, bulbous-rooted, perennial 
plant, indigenous to France and Great Britain. 
The leaves, which are produced in tufts, are 
seven or eight inches in length, erect and 
cylindrical, or awl-shaped. The bulbs are 
white, oval, and of small size ; usually measuring about 
half an inch in diameter. The flower-stalk rises to the 
height of the leaves, and produces, at its extremity, a globu- 
lar group of purplish, barren flowers. 

Propagation and Culture. — As the plant seldom, if ever, 
produces seeds, it is always propagated by a division of the 
roots, or bulbs. These are produced in compact groups, or 
bunches, seven or eight inches in diameter. 

The bulbs are planted in May, two or three together, in 
rows fifteen or eighteen inches apart, twelve or fifteen inches 
apart in the rows, and covered two or three inches deep. 
They require little attention, increase rapidly, and will be 
ready for use the following spring. If not cut to excess, a 
plantation will continue ten years. 

Use. — The young leaves are the parts of tbe plant used ; 



COMMON GARLIC. 115 

but, whether used or not, to keep them in a fresh and tender 
condition, the plants should be frequently shorn to the ground. 
They possess the flavor peculiar to the onion family ; and 
are principally used in flavoring soups, and as an ingredient 
in spring salads. The leaves and bulbs are sometimes taken 
together, and eaten crude, as a substitute for young onions. 
In omelets, the Give is considered almost indispensable. 
There are no varieties. 



COMMON GARLIC. 

Allium sativum. 

This is a perennial plant, from the south of Europe. The 
root is composed of from ten to fifteen small bulbs, called 
" cloves," which are enclosed in a thin, white, 
semi-transparent skin, or pellicle. The leaves 
are long and narrow. The flower-stem is 
cylindrical, about eighteen inches in height, 
and terminates in an umbel, or group, of pale 
pink flowers, intermixed with small bulbs 
The seeds are black, and, in form, irregular ; 
but are seldom employed for propagation ; the 
cloves, or small bulbs, succeeding better. 

Planting and Cultivation. — Garlic thrives ^*''"'^' 

best in a light, well-enriched soil ; and the bulbs should be 
planted in April or May, an inch deep, in rows or on ridges, 
fourteen inches apart, and five or six inches apart in the rows. 
Keep the soil loose, and the plants clear of weeds, and when 
the tops wither, the bulbs will have attained their growth, 
and be ready for harvesting. 

Use. — It is cultivated for its bulbs, or cloves, which pos- 
sess more of the flavor of the onion than any other alliaceous 
plant. These are sometimes employed in soups, stews, and 




116 ALLIACEOUS PLANTS. 

other dishes ; aud, in some parts of Europe, are eaten in a 
crude state with bread. 

The bulbs of the Common Garlic, as seen in the markets 
of this country, generally average about an inch in diameter, 
but Mcintosh states that where they are skilfully treated 
they sometimes attain a circumference of seven and a half 
inches. Twenty well grown bulbs weigh one pound. 

Early Rose This is a sub-variety of the Common Garlic. 

Garlic. ... 

.Early Pink. The pelliclc in wliich the small bulbs are enclosed 

is rose-colored ; and this is its principal distinguishing char- 
acteristic. It is, however, nearly a fortnight earlier. 

For culinary purposes, it is not considered superior to the 
Common Garlic. Propagation and cultivation the same ; 
though, in warm climates, the bulbs are sometimes planted in 
autumn. 

Great-head- This species is a ' hardy perennial, and is re- 
ed Garlic. . . 

Vii. markable for the size of its bulbs ; which, as in 

Allium ampelo- 

I'KAsuM. ii^Q foregoing species and variety, separate into 
smaller bulbs, or cloves. The leaves and stem somewhat 
resemble those of the leek ; the flowers are rose-colored, and 
are produced at the extremity of the stalk, in large, regular, 
globular heads, or umbels ; the seeds are similar to those of 
the Common Garlic, but are seldom used for reproduction — 
the cloves, or small bulbs, being generally employed for this 
purpose. It is used and cultivated as the Common Garlic. 



THE LEEK. 

Allium porrum. 

The Leek is a hardy biennial, and produces an oblong, 
tunicated bulb ; from the base of which, rootlets are put forth 



THE LEEK. 117 

in great numbers. The plant, Avhen full grown, much re- 
sembles -what arc commonly known as " Scallions ; " the 
lower, blanched portion being the part eaten. This varies in 
length from four to eight inches, and in diameter from less 
than an inch to more than three inches. The leaves are 
long, narrow, smooth, and pointed ; and spread in opposite 
directions, somewhat in the form of a fan. The flower-stem 
proceeds from the centre of this collection of leaves, and is 
about four feet in height. The flowers are white, with a 
stripe of red, and are produced in terminal, globular groups, 
or imibels ; the seeds are black, irregular, but somewhat 
triangular in form, and, with the exception of their smaller 
size, are similar to those of the onion. About twelve thou- 
sand seeds are contained in an ounce ; and they retain their 
vitality two years. 

Soil. Solving, and Cultivation. — The Leek is very hardy, 
and easily cultivated. It succeeds best in a light but well- 
enriched soil.- When fine leeks are desired, it can hardly b3 
made too rich. It should also be thoroughly spaded over, 
and well pulverized to the depth of at least twelve inches. 
The seed should be sown in April, at the bottom of drills 
made six or eight inches deep, and eighteen inches asunder. 
Sow the seeds thinly, cover half an inch deep, and thin the 
young plants to nine inches distant in the drills. As the 
plants increase in size, draw the earth gradually into the 
drills, and around the stems of the leeks, until the drills are 
filled. By this process the bulbs are blanched, and rendered 
tender and mild flavored. The seeds are sometimes sown 
broadcast, and in July transplanted to trenches, and subse- 
quently cultivated as before directed. The plants are also 
sometimes set on the surface, and afterwards earthed up to 
the height of six or eight inches in the process of cultivation. 
In October the leeks will be suitable for use ; and, until the 
closing-up of the ground, may be drawn from time to time 



118 ALLIACEOUS PLANTS. 

as required for the table. For winter use, they should be 
preserved in earth or sand. 

Early leeks may be obtained by sowing the seeds in a hot- 
bed in February or March, and transplanting to the open 
ground in June or July. 

Seed. — To obtain seed, some of the finest plants of the 
growth of the previous year should be set out in April, fifteen 
inches apart, and the stems sunk to the depth of three or four 
inches. 

The flower-stem, which, as before described, is often four 
feet high, should be supported by stakes, as is practised 
wdth the onion, to prevent injury from wind. The seeds 
ripen in September, and are said to retain their vitality best 
if left in the heads, which should be exposed in a dry, airy 
situation. 

Use. — The whole plant has the flavor and general prop- 
erties of the onion ; but the lower or blanched portion is the 
part generally eaten, and this is used in soups, or boiled and 
served as asparagus. 

Varieties. — 

Common The stem, or blanched portion, of this variety 

Flag. Vil. , . '. . ^ ... 

Long Flag. is about six inchcs in depth, and an inch in diam- 
eter. The leaves are put forth in opposite directions, are 
comparatively erect, and of a glaucous-green color. 

The variety is remarkably hardy, and well suited for open 
culture. 

Large Kouen. Leaves very dark green, broad, and of thick 
substance ; stem rather short, but remarkably 
thick, sometimes measuring nearly four inches in diameter. 
It is now the variety most cultivated near Paris ; and, since 
its general dissemination, has been much approved by all 
who have grown it. It is found to be the best kind for for- 



THE LEEK. 



119 




cing, as it acquires a sufficient thickness 
of stem sooner than any other. In Eng- 
land, it is pronounced one of the best, if 
not the best, of all varieties. 



Stem short and slender ; foil- Little Mon- 

tagne. Vil. 
age deeper green than that of 

the Common Flag. It is the smallest of 

the leeks. Not much cultivated. 



Broap Flag. 
English Flag. 



Stem about four inches in 
Large Rouen Leek, length, and nearly an inch and 

a half in diameter. The leaves are larger, of a 

paler color, and softer in their texture, than those of the 

Common Flag. 

The London-flag Leek is hardy, and of good quality, and 

is more generally cultivated in this country than any other 

variety. 



Stem somewhat shorter than that of the Lon- Musselburgh. 

TJiomp. 

don Flag, but of equal thickness. The swelling scotch flag. 



Edixbuegi 
Improved. 



at the base has the same form. The leaves are 
broad and tall, and spread regularly in a fan-like manner. 
Their color is deeper than that of the Long Flag or the 
Large Rouen, but paler than the London Flag. Hardy, and 
of excellent quality. It originated in England. 



This IS a viviparous variety of the common Proliferous 

Leek. Trans. 
leek, producing young plants on its flower-stalk 

instead of flowers. The leaves are similar to those of the 
London Flag ; and the plant, in its young state, before it 
runs to flower, exactly resembles it. The flower-scape is 
from two to three feet high, and supports a compact, irregu- 
lar, globose umbel, composed of numerous small bulbs, 



120 ALLIACEOUS PLANTS. 

intermixed with floAvers. Some of these bulbs occasionally 
produce a second umbel, on scapes of from six to eight inches 
in length, but of much smaller dimensions than the princi- 
pal one. 

The variety is cultivated in ro^vs, like other leeks ; and 
the bulbs will remain sound several months after they have 
ripened. 

Small Early Leaves lono^, narrow, dark green : stem small. 
Netherland. ^ . . 

Tiiomp. On this account, it is not so valuable as many 

Small Summer 

J3KABANT. others for a mam crop : besides, if sown at the 
same time, it is liable to run to seed before winter. A small 
sowing, however, may be made with advantage for early use. 

Yellow Poitou. A remarkably large variety ; the leaves hav- 
ing sometimes measured five feet in length, and 
six inches in breadth. They are of a yellowish-green color. 
The underground or blanched portion of the stem is yellow- 
ish-white, and is more tender than that of any other variety. 
On this account, and also for its large size, it deserves culti- 
vation. The great length of the leaves makes it important, 
that more space should be allowed between the plants than is 
usually allotted to other varieties. 



THE ONION. 

Allium cepa. 

The Onion is a half-hardy biennial plant : the roots and 
leaves, however, are annual, as they usually perish during 
the first year. The bulbs, for which the plant is generally 
cultivated, are biennial, and differ to a considerable extent in 
their size, form, and color. The flower-stalk, which is 



THE ONION. . 121 

developed the second year, is from three to four feet ia 
height, leafless, hollow, swollen just below the middle, and 
tapers to the top. The flowers are either white or rose- 
colored, and are produced at the extremity of the stalk in a 
reo-ular, globular group, or umbel. The seeds ripen in 
August. They are deep blue-black, somewhat triangular, 
and similar in size and form in all the varieties. An ounce 
contains about seventy-five hundred seeds, which retain their 
vitality two years. 

Soil and Cultivation. — The Onion requires a light, loamy, 
mellow soil ; and, unlike most kinds of garden or field vege- 
tables, succeeds well when cultivated on the same land for 
successive years. With the exception of the Top and the 
Potato Onion, all the varieties are raised from seed. Pre- 
vious to sowing, the ground should be thoroughly spaded 
over or deeply ploughed, and the surface made smooth and 
even. The seed should be sown as early in spring as the 
soil may be in good working condition., Sow in drills four- 
teen inches apart, and half an inch in depth. When the 
plants are three or four inches high, thin them to two inches 
asunder ; and, in the process of culture, be careful not to stir 
the soil too deeply, or to collect it about the growing bulbs. 
The onions will ripen in August, or early in September, 
and their full maturity will be indicated by the perfect decay 
of the leaves, or tops. The bulbs may be drawn from the 
drills by the hand, or by the use of a common garden-rake. 
After being exposed for a few days to the sun for drying, 
they will be ready for storing or the market. 

Preservation. — The essentials for the preservation of the 
bulbs are a low temperature, freedom from frost, dryness, 
and thorough ventilation. 

Seed. — For the production of seed, select the ripest, firm- 
est, and best-formed bulbs ; and, in April, transplant them to 
lines two feet and a half or three feet distant, and from nine 
11 



122 , ALLIACEOUS PLANTS. 

to twelve inches apart in the lines, sinking the crowns just 
below the surfiice of the ground. As the plants advance in 
height, tie them to stakes for support. The seeds ripen in 
August, and the heads, or umbels, should be cut off when 
they assume a brown color ; for then the capsules begin to 
open, and shed their seeds. After being threshed out, the seed 
should be exposed to the action of the sun until it is thoroughly- 
dried ; for, when stored in a damp state, it is extremely 
liable to generate heat, and consequently to lose its vitality. 

An ounce of seed will sow two hundred feet of drill, and 
three pounds are usually allowed to an acre. 

Varieties. — Few of the numerous varieties are cultivated 
to any extent in this country. Many of the kinds succeed 
only in warm latitudes, and others are comparatively unim- 
portant. The Danvers, Large Red, Silver-skin, and the 
Yellow seem peculiarly adapted to our soil and climate. The 
annual product of these varieties greatly exceeds that of all 
the other sorts combined. 



Blood-Red. Bulb middle-sized, or rather large, flattened ; 

Thomp, 

fkench Blood- skiu dull red, — the coating^ next Avithin o-lossy, 

KED. Dutch ' ° & J ' 

ST.^THolirs. ^Qd very dark red. The internal layers are 
palest at the base ; and, except at the top, are only colored 
on their outsides. Each layer is paler than the one which 
surrounds it ; till the centre is reached, which is white. 

It is a good keeper, but one of the strongest flavored of all 
varieties. It imparts to soups, or other dishes of which it 
may be an ingredient, a brownish or blackish color. 



Brown Por- A medmm-sized, roundish, or flattened onion ; 
tugal. Thomp. 
Brown Spanish, ucck Small ; skin ycllowisli-brown, — next mte- 

Cambrai. 

Oporto. j.jqj. j^ycr not tinged with red. It is a popular 
variety in some parts of France ; and is remarkable for its 
productiveness, excellent quality, and keeping properties. 




THE ONION. 123 

Tliis comparatively recent variety was Danvers. 

, , 1 ^' n ,1 /~i Danveks Yellow. 

obtained by selection irom the Common 
Yellow. It is somewhat above medium 
size, and inclined to globular in its form. 
Average bulbs measure three inches in 
diameter, and two inches and three fourths 
in depth. The skin is yellowish-brown, 
but becomes darker by age, and greenish- 
brown if long exposed to the sun ; the flesh Danvers Onion, 

is similar to that of the Yellow, — white, sugary, compara- 
tively mild, and well flavored. 

The superiority of the Danvers Onion over the last named 
consists principally, if not solely, in its greater productive- 
ness. When grown under like conditions, it yields, on the 
average, nearly one fourth more ; and, on this account, the 
variety is generally employed for field culture. It is, how- 
ever, not so good a keeper ; and, for shipping purposes, is 
decidedly inferior to the Yellow, its globular form render- 
ing it more liable to decay from the heat and dampness inci- 
dent to sea voyages. 

When cultivated for the market, the land is thoroughly 
ploughed, and well enriched with fine decomposed manure. 
The surface is then harrowed, and next raked free of stones 
and lumps of earth. The seed is sown in April, usually by 
machines, in rows fourteen inches apart, and three fourths of 
an inch in depth ; three pounds of seed being allowed to an 
acre. The crop is treated in the usual form during the sum- 
mer, and ripens the last of August, or early in September. 
When the tops have entirely withered, the bulbs are raked 
from the drills, and spread a few days in the sun for drying ; 
after which they are sorted, and barrelled for storing or the 
market. The yield varies from five to eight hundred bushels 
per acre. 



124 ALLIACEOUS PLANTS. 

DeT)tford. Very similar to, if not identical with, the Eng- 

Thomj). . . 

browxdept- lish Strasburg, "It sometimes exactly agrees 

JORD. 

with the description of that variety ; but it occa- 
sionally tias a pale-brown skin, without any tinge of red ; 
and, when this is the case, its flavor is milder than that of 
the last named." 

With the exception of its more globular form, the bulb 
much resembles the Yellow Onion of this country. 

Early Silver This is a small variety of the Early Silver- 
Nocera. . . n t i i 

Early Small skiu, witli an occasioually rouudisli, but gener- 

^'"'\\S''^''' '-^lly oblate bulb. The skin is white ; but the 

layers beneath are striped with bright-green lines. The 

leaves are very small. Sometimes the bulb has only a single 

leaf, frequently but two ; and, if there are more than four, 

the plant has not its true character. 

It is an excellent sort for pickling, and is the smallest and 

earliest variety known, — being fifteen or twenty days earlier 

than the Early Silver-skin ; but it is liable to increase in size, 

and to degenerate. Very little known or cultivated in this 

country. 

Early Red A sub-varietv of the Large Red Wethersfield, 
Wethersfield. ^ ° . 

and the earliest of the red onions. Form and 

color nearly the same as the Large Red ; bulb small, measur- 
ing about two inches and a half in diameter, and about an 
inch and a half in depth. It is close-grained, mild, a good 
keeper ; forms its bulbs, with few exceptions, and ripens, the 
last of July, being three or four weeks earlier than tlie 
Large Red. Cultivated to a limited extent in various places 
on the coast of New England, for early consumption at 
home, and for shipment to the South and West. 

This variety and the Intermediate are liable to degenerate : 
they tend to grow larger and later, approaching the original 



THE ONION. • 125 

variety, and can be preserved in a pure state only by a care- 
ful selection of the bulbs set for seed. 

This is a small, early variety of the Silver-skin, Early Silver- 
measuring two inches and three fourths in diam- 
eter, and an inch and three fourths in depth. The neck is 
small, and the skin silvery-white. It is much esteemed for 
its earliness and mild flavor, and is one of the best of all 
varieties for pickling. When cultivated for the latter pur- 
pose, it should be sov/n and treated as directed for the 
Silver-skin. 

This is a large onion, growing from eight Fusiform, or 
• 1 P • 1 T -r 1 Cow-Horn, 

mches to a toot m length, it tapers rather vu. 

regularly from the base to the top, and is frequently bent or 
curved in the form of a horn ; whence the name. Skin 
copper-red. It is late, lacks compactness, is liable to degen- 
erate, decays soon after being harvested, and must be con- 
sidered more curious than useful. 

An early variety of the common Large Red. Intermediate 
Bulb of medium size, flattened ; neck small ; ersfield. 
color deep purple. 

It is rather pungent, yet milder than the Large Red ; 
keeps well, and is grown to a considerable extent, in certain 
localities in New England, for shipping. 

This is an English hybrid, said to have been James's 

• • 1 1 -i/r T • Keeping. 

originated by a Mr. James, an extensive mar- j^mes-s loxo 

Keeping. 

ket-gardener in Surrey, England. The bulb is 
pyriform, or pear-shaped, and measures four inches and 
upwards in depth, and two inches or more at its broadest 
diameter. Skin copper-yellow^, — the coating next under it 
reddish-brown ; flavor strong. It is not early, but is much 
11* 




126 ALLIACEOUS PLANTS. 

prized for its long keeping ; the bulbs not sprouting so early 
in spring as those of most varieties. 

Large Bed. Bulb sometimes roundish, but, when pure, 

"WetIIERSFIELD ' ^ n T ' n i 

lakge ked. comparatively flat. It is ot very large size ; 
and, Avhen grown in favorable soil, often measures five 
inches or more in diameter, and three inches in depth. Skin 
deep purplish-red ; neck of medium size ; 
flesh purplish-white, moderately fine-grained, 
and stronger flavored than that of the Yel- 
low and earlier Red varieties. It is quite 
productive ; one of the best to keep ; and is 
grown to a large extent, in many places on 
wethersfieid Large ^be sca-coast of Ncw England, for shipping 
to the South and West. It is almost every- 
where seen in vegetable markets ; and, with perhaps the 
exception of the Yellow or Danvers, is the most prominent 
of the sorts employed for commercial purposes. It derives 
its name from Wethersfield, Conn. ; where it is extensively 
cultivated, and where it has the reputation of having 
originated. 

A sub-variety of the foregoing is cultivated in some locali- 
ties, with nearly the same variation in form that exists 
between the Danvers and Common Yellow. It will probably 
prove somewhat more productive ; but it is neither better 
flavored, nor to be preferred for its superior keeping 
properties. 

Madeira. This is a roundish, obovate onion, of remark- 

Large Globe i i • r> ... 

Tripoli, ro- able sizc, ofteu mcasuriug SIX mchas and a 
half in depth, and six inches in diameter; neck thick and 
large ; skin reddish-brown, — the layer next within, pale red. 
The variety is much prized for its extraordinary size, and 
for its mild, sugary flavor. The plants, however, often fail 




THE ONION. 127 

to form good biilbs ; and, even when well matured, the latter 
are liable to decay soon after being harvested. It requires a 
long, warm season for its greatest perfection. The seed 
should be sown early, in drills sixteen inches apart ; and the 
plants should be thinned to eight inches apart in the rows. 

Not suited to New England or the cooler sections of the 
United States. 



Bulb small, flattened, — two New Deep 
. , ^ . ,. Blood-Red. 

mches and a quarter m diam- 
eter, and an inch and a half in 
depth ; neck small ; skin deep violet-red, ap- 
proaching black. A half early variety, re- 
Biood-red Onion, markable for its intense purplish-red color. 

Bulb roundish, flattened on the upper side, Pale-Red. 

Vil. 

but not so much so as the Blood-red, of which 
this may be considered a variety ; size medium, two inches 
and a half in diameter, one inch and three quarters in depth ; 
neck small ; skin copper-red, much paler than that of the 
Blood-red. Compared with the last named, it is earlier and 
of milder flavor. This and the Blood-red are much esteemed 
by some for their extreme pungency and for their diuretic 
properties. 

A large, somewhat flattened variety, much Paris Straw- 
colored. Fil. 
cultivated about Paris ; skin fine russet-yellow ; 

neck small. It is not early, but productive, and of excellent 

quality. 

Bulb pyriform, measuring four inches and a Pear- 

half in depth, and two inches in diameter at 
the broadest part ; neck small ; skin copper red. It is 
quite late, but of good quality, and keeps well. 



128 ALLIACEOUS PLANTS. 

Potato On- Bulb flattened, from two and a half to three 

ion. 
Underground inches in diameter, and about two inches in 

Onion. 

depth ; skin copper-yellow ; flavor sugary, mild, 
and excellent. It does not keep so well as many other 
varieties ; but remains sound longer, if the leaves are cut 
two or three inches above the top of the bulb at the time of 
harvesting. 

The Potato Onion produces no seeds, neither small bulbs 
upon its stalks, in the manner of many of the species of the 
onion family ; but, if a full-grown bulb be set in spring, a 
number of bulbs of various sizes will be formed beneath the 
surface of the ground about the parent bulb. By means of 
these it is propagated, and an abundant supply often secured 
in localities where the varieties raised from seed frequently 
wholly fail, either from the maggot, effects of climate, or 
other causes. 

Like other varieties of onions, it requires a rich, deep 
soil, well manured, and dry at the bottom. This should be 
deeply and thoroughly stirred, and then raised in ridges of 
moderate height, fifteen inches apart. In April, select the 
large bulbs, and set them on the ridges, ten inches apart, 
with the crown of the bulbs just below the surface of the 
ground. The subsequent culture consists in keeping them 
clean from weeds, and gathering a little earth about them 
from time to time in the process of cultivation. As soon 
as the tops are entirely dead, they will be ready for 
harvesting. 

It is very prolific, yielding from four to six fold. Such 
of the crop as may be too small for the table should be 
preserved during the winter, to be set in the following 
spring ; planting them out in April, in drills one foot apart 
and three inches from each other in the drills, and sinking 
the crowns just below the surface of the ground. They 
attain their full size by September. 




THE ONION. 129 

Bulb of medium size, flattened, — average Silver-Skin. 

1 . ,1 . , . White PoRTU- 

specimens measurmj? about three mches m qal, ofNew 

^ ° England. 

diameter, and an inch and a half or two inches 
in thickness ; neck very small ; skin silvery-white. After 
the removal of the outer envelope, the upper part of the bulb 
is often veined and clouded with green, while 
the portion produced below ground is gen- 
erally clear white. Flesh white, fine-grained, 
sugary, and remarkably mild flavored. 

It forms its bulb early and regularly, 
ripens off well, and is quite productive ; an 
average yield being about four hundred suver-skm onion. 
bushels per acre. It is a poor keeper ; and this is its 
most serious objection. It is always preserved through the 
winter with much difficulty, and almost invariably decays 
if kept from light and exposed to dampness. The best 
method for its preservation is to spread the roots in a dry, 
light, and airy situation. 

The Silver-skin Onion is much esteemed in the middle and 
southern sections of the United States, and is cultivated to a 
considerable extent in New England. It is well adapted for 
sowing in August, or the beginning of September, for early 
use, and for marketing during the ensuing spring. Where 
the winters are mild, the crop, with slight protection, will 
sustain no injury in the open ground. In Europe it is much 
esteemed, and extensively grown for pickling, as its " white 
color, in contrast with the fine green veins, or lines, gives it 
a very agreeable appearance. For pickling, the seed should 
be sown thickly, then slightly covered with fine soil, and 
afterwards rolled. If the seed is covered more deeply, the 
bulb, from not being quite on the surface, has a larger and 
thicker neck ; so that it loses its finely rounded form, and is, 
moreover, less compact." 

This variety, erroneously known in New England as the 




130 ALLIACEOUS PLANTS. 

" White Portugal," is unquestionably the true Silver-skin, 
as described both by English and French authors. The 
application of the term " Silver-skin" to the Common Yellow 
Onion, as extensively practised by seedsmen and marketmen 
in the Eastern States, is neither pertinent nor authorized. 

Strasburg. This is the variety most 

Mclnt. , , '^ 

Yellow steas- generally cultivated in Great 

''''"Cs^^!^''- Britain. Its form varies from 

flat to globular, or oval ; bulb large, three 

inches wide, and full two inches in depth ; 

outside coating brown, of firm texture. 

Divested of this, the color is reddish-brown, strasburg onion. 

tinged with green. Flavor comparatively mild. It is a Aery 

hardy sort, succeeds in cold localities, and keeps well. 

The Strasburg and Deptford Onions much resemble the 

common Yellow Onion of New England ; and the difference 

between the sorts is not great, when English-grown bulbs of 

the first-named varieties are compared with the bulbs of the 

Yellow Onion, American-grown ; but seeds of the Strasburg 

or Deptford, raised in England and sown in this country, 

almost invariably fail to produce plants that form bulbs so 

generally or so perfectly as American-grown seeds of the 

Yellow Onion. 

Top or Tree Bulb large, a little flattened ; producino^ in- 
Onion. "' ' ' ^ *=' 

Egyptian. stcad of sccds, a numbcr of small bulbs, or 

onions, about the size of a filbert, which serve as a substitute 
for seeds in propagation. The flesh is coarse ; and the bulbs 
are liable to decay during winter, unless kept in a cool and 
dry situation. The variety has been considered rather curi- 
ous than useful. 

Fropagation and Culture. — It is propagated from the 
bulbs, which are set in April or May, in rows fifteen inches 



THE ONION. 



131 



apart, and ten inches asunder in the rows. The small bulbs 
produced upon the stalk are sometimes used for propagation, 
and are set at the same season with the underground bulbs, 
in rows one foot apart, and four inches apart in the rows. 
These small bulbs are obtained by setting mature or fully 
developed bulbs in April or May, and treating as directed for 
raisino: the seeds of the Common Onion. 



Tripoli. 

Tliomp, 
Flat Madeira. 



This is one of 
the largest varieties. 
The bulb tapers abruptly from 
the middle to the neck, and almost 
"qually so to the base. It is five 
1 iches and upwards in diameter ; 
color light reddish-brown, — be- 
neath the skin, pale brownish-red, 
tinged with green. 

It requires the whole season, 
and in some localities is consid- 
ered excellent for a late crop. 

Madeira Onion. rpj^^ fl^gl^ jg gof^ ^^^ ^\^q huVoS 

soon perish after being taken from the ground. In its 
season it is much esteemed for its mild and delicate flavor. 
Like the Madeira Onion, the plants fail to form bulbs so 
generally as other varieties. Not adapted to the climate of 
the Northern States. 




This variety derives its name from the fact Two-Bladed. 

TJiomp. 
that the small bulbs have generally but two 

leaves. The larger ones have more, rarely, however, ex- 
ceeding four ; but, unless by far the greater portion have only 
two leaves, either the seed or the cultivation is at fault. 

The bulbs are small, flat, light-brown, very firm, and attain 
maturity early ; the neck is small, and the top of the bulb is 



132 ALLIACEOUS PLANTS. 

depressed or hollowed around the stem. It keeps well, and 
is an excellent variety. 

White Globe. Form nearly ovoid, very "^^ 

^^^' regular and symmetrical ; skin j|L 

greenish-yellow, marked with rose-colored j^^Kfj^ 

lines, — the pellicle changing to white on /w^Lff 'j'''f|Ml|k 

drying. The bulb measures __ about four |||1|||'|1 

inches in depth, and two inches and three ^l|H|||||||jH^ 
fourths in its largest diameter. It keeps ^^8^ 
well, and is an excellent variety. yf^^^^^ Qi^be. 

Yellow Globe. Nearly allied to the preceding variety ,• the 
size and form being the same. Skin reddish-yellow. It is 
hardy, productive, of good flavor, keeps well, and deserves 
general cultivation. 

White Lis- A very large, globular onion, measuring four 
Lisbon. Thomp. iuchcs in diameter, and about four inches in 

Early Lisbon. 

Florence. depth ; ucck Comparatively thick j skin smooth, 
thin, clear, and white. 

It is a late variety ; and, although comparatively hardy, 
requires a long, warm season for its full development. Un- 
der the most favorable conditions, both with regard to soil 
and exposure, many of the plants fail to form a good bulb. 
On account of its hardiness, it is a good sort for sowing in 
the autumn for a supply of young onions for spring salads ; 
or, if these young bulbs be set in the open ground in April, 
fine, large onions will be formed towards the end of summer. 
The variety is better suited to the climate of the Middle 
States than to that of the Northern and Eastern. 



White Por- A large, flat onion, measuring three inches 
tugal, or *= ' ' * 

Spanish. and upwards in width by about two inches in 



THE ONION. 133 

depth ; skin loose, of a pale-brown or yellowish- wniTE|PANtsH. 
brown, falling off spontaneously, and exhibiting cambe.doe. 
the next coating, which is greenish-white. It has a small 
neck, and is particularly mild-flavored. One of the best for 
early winter use, but early decays. 

Quite distinct from the White Portugal of the New- 
England markets. 

One of the oldest varieties, and, as a market Yellow 

Onion, 
onion, probably better known and more generally silver-skin of 

' "^ "^ o ^ jjj,^ England. 

cultivated in this country than any other sort. 
The true Yellow Onion has a flattened form and a small neck. 
Its size is rather above medium, meas- 
uring, when well grown, from three 
inches to three inches and a half in diam- 
eter, and from two inches to two inches 
and a half in depth. Skin yellowish- 
brown, or copper-yellow, — becoming Yeiiow omon. 
somewhat deeper by age, or if exposed long to the sun ; 
flesh white, fine-grained, comparatively mild, sugary, and 
well flavored. It keeps well, and is very prolific : few of the 
plants, in good soils and seasons, fail to produce- good-sized 
and well-ripened bulbs. For the vegetable garden, as well 
as for field culture, it may be considered a standard sort. 

The Danvers Onion, which is but a sub-variety of the 
common Yellow, may prove somewhat more profitable for 
extensive cultivation, on account of its globular form ; but 
neither in its flavor nor. in its keeping properties can it be 
said to possess any superiority over the last named. 

The term " Silver-skin," by which this onion is very gen- 
erally though erroneously known throughout New England, 
has created great confusion between seedsmen and dealers. 
Much perplexity might be avoided if its application to the 
Yellow Onion were entirely abandoned. The genuine Silver- 
12 




134 ALLIACEOUS PLANTS. 

skin, as its name implies, has a skin of pure, silvery white- 
ness ; and is, in other respects, very dissimilar to the present 
variety. 

When extensively cultivated for the market, it should be 
sown and subsequently treated as directed for the Danvers 
Onion. The yield per acre varies from four to six hundred 
bushels. 



ROCAMBOLE. 

Allium scorodoprasum. 

This plant is a half-hardy perennial from Denmark, 
partaking of the character of both the leek and garlic. The 
bulbs or cloves are similar to those of the common garlic. 
Leaves large ; flower-stalk about two feet high, contorted or 
coiled towards the top, and producing at its extremity a 
group of bulbs, or rocamboles, intermixed with flowers. 

Propagation and Culture. — It is propagated by planting 
either the undergi'ound bulbs, or the small cloves, or bulbs, 
that are produced upon the stem of the plant. These should 
be set in April, in drills ten inches apart, and four or five 
inches asunder in the drills. In the following August they 
will have attained their full size, and may be used immedi- 
ately ; or they may be taken up, spread to dry, tied in bunches, 
and housed, for future consumption. All the culture re- 
quired is the removal of weeds, and the occasional stirring 
of the soil. 

Use. — The bulbs or cloves have the odor and flavor com- 
mon to alliaceous plants, and are used as the shallot and 
garlic. 

There is but one variety. 



SHALLOT. 135 



SHALLOT. 

Allium Ascalonicum. 

The Shallot (sometimes written Eschalot) is a native of 
Palestine, — the specific term " Ascalonicum " being derived 
from Ascalon, a town in Syria : hence also the popular Eng- 
lish name, " Scallion." 

The root of the plant is composed of numerous small bulbs, 
united at their base ; the whole being enclosed in a thin skin, 
or pellicle, varying in color in the different varieties. Leaves 
fistulous, or hollow, produced in tufts, or groups ; flowers 
reddish, in terminal, compact, spherical bunches. The 
plants, however, very seldom blossom. 

Soil. — The Shallot will thrive in any soil naturally adapt- 
ed to the growth of the onion. In Avet and cold soil it is 
said to be more liable to the attacks of the maggot, than 
when grown in that which is light and warm. 

Propagation and Culture. — The roots of the Shallot, 
which are bulbous, are readily increased by offsets. The 
bulbs are oblong, but somewhat irregular in their form, and 
seldom attain a large size. As they increase into clusters, 
they do not swell like roots that grow singly. 

They are propagated by dividing these clustered roots into 
separate offsets, and planting the divisions in April, in shal- 
low drills one foot apart, placing them about six inches 
apart in the drills, and covering them lightly with earth. 
Soot mixed with the surface-soil has been found of much ser- 
vice to prevent the maggot from committing extensive depre- 
dations upon this plant. The only after-culture required is 
that of keeping them clean from weeds, and occasionally stir- 
ring the ground. 

Harvesting. — The ripening of the crop will be indicated 
by the decay of the leaves. After being thoroughly dried, 



136 ALLIACEOUS PLANTS. 

tlie bulbs should be stored in a light and Avarm situation. 
Under the influence of a damp cellar, or by exposure to frost, 
they rapidly decay. 

Use. — The flavor of the Shallot is mild and pleasant, and 
resembles that of the leek. The largest of the bulbs are 
selected, and employed in the same manner as the garlic or 
onion. 

Varieties. — 

Common or Bulbs about three fourths of an inch in diam- 
SmaUShal- i , , , . 

lot. vu. eter at the base, elongated, and enclosed m a 

reddish-yellow skin, or pellicle ; leaves small, ten or twelve 

inches high. 

This variety is early, keeps well, and is one of the best for 

cultivation. 

Jersey. VU. Bulbs of large size, often measuring two inches 
in length, and more than an inch in diameter at the base ; 
grouped like the other varieties, and enclosed in a light-brown 
pellicle, as fine in texture as the skin of an onion, — which 
this Shallot much resembles in form and odor. Compared 
with the Common Shallot, it is more round, the neck is 
smaller, and it is also more close or compact. Leaves re- 
markably glaucous, not tall, but of good substance, — quite 
distinct in these respects from the Small or the Large sort. 
It also sometimes produces seeds ; which is, perhaps, a 
recommendation, as these, when sown, frequently produce 
new varieties. It is one of the earliest of all the sorts ; but 
is comparatively tender, and decays early. 

Large Alen- Bulb remarkably large, exceeding in size that 
con. VU. ■^ ° '_ _ ° 

of the Jersey Shallot, which it much resembles 

in form and color, and in being tender, decaying early, and 

sometimes running to seed. It is, however, not quite so 



SHALLOT. 137 

early ; and the leaves are longer and more glaucous. Flavor 
mild and pleasant. 

At the time of harvesting, the bulbs should be long ex- 
posed to the sun, in order that they may be thoroughly dried 
before packing away. " The bulbs are slow in forming, and 
the worst keepers, as, when stored, they soon begin to 
sprout." 

This variety and also the Jersey Shallot closely resemble 
the onion. It is possible they may constitute a distinct species. 

Bulbs about two inches in diameter at the Large Shal- 
lot. Vil. 
base, elongated, and enclosed in a brownish-yel- 
low skin, or pellicle ; leaves fifteen to eighteen inches high. 

This variety, in size, much exceeds that of the Common or 
Small Shallot ; and, though later in ripening, is nevertheless 
the first to be found in the market, as it forms its bulbs early 
in the season. Its keeping properties are inferior to the last 
named. 



This resembles the Common Shallot ; but is Long Keep- 
considered superior to that variety in its keeping 
properties, and in being less subject to the attack of the mag- 
got. It is said that the variety may be kept two years. 



WELSH ONION. 

Ciboule, of the French. Allium fistulosum. 

The Welsh Onion is a hardy perennial from Siberia. It 
is quite distinct from the Common Onion, as it forms no 
bulbs, but produces numerous elongated, angular, tunicated 
stems, not unlike scallions, or some of the smaller descrip- 
tions of leeks. The flower-stem is about eighteen inches 
high, swollen near the middle, and terminates in a globular 
12* 



138 ALLIACEOUS PLANTS. 

umbel of greenish-white flowers. The seeds are small, black, 
somewhat irregular iu form, and retain their vitality two 
years. About thirty-six thousand are contained in an ounce. 

Sowing and Cultivation. — The seeds are sown in drills 
about half an inch in depth, and the crop subsequently treated 
as the Common Onion. 

There are two varieties : — 

Common or Skin, or pellicle, reddish-brown, chano^ino^ to 
Bed Welsh . ' / ' o o 

Onion. silvery-white about the base of the leaves ; the 

latter being fistulous, and about a foot in height. Its princi- 
pal recommendation is its remarkable hardiness. The seeds 
are sometimes sown in July and August for the young stems 
and leaves, which are used during winter and early in spring 
as salad. 

"White "Welsh This is a sub-variety of the Common Red. 

Onion. Vil. 

Early White. The skiu is rosc-wliite, and, like that of the last 

named, changes to silvery-white about the upper portion of 
the stem, or bulb ; the leaves are longer, deeper colored, 
firmer, and less subject to wither or decay at their extremi- 
ties, than those of the Common Red. The White is gener- 
ally considered the better variety, as it is more tender, and 
milder in flavor, though much less productive. 

The Welsh Onions are of little value, except in cold lati- 
tudes ; and are rarely found in the vegetable gardens of this 
country. 



THE ARTICHOKE. 139 




CHAPTER III. 

ASPARAGINOUS PLANTS. 
The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca. 

THE ARTICHOKE. 

Cynarus scolymus. 

[HE Artichoke is a hardy perennial. The 
stem is from four to five feet in height, with 
numerous branches ; the leaves are of re- 
markable size, frequently measuring three 
feet, and sometimes nearly four feet in length, 
pinnatifid, or deeply cut on the borders, and more or less 
invested with an ash-colored down ; the mid-ribs are large, 
fleshy, and deeply grooved, or furrowed ; the flowers are 
large, terminal, and consist of numerous blue florets, 
enclosed by fleshy, pointed scales ; the seeds (eight hundred 
and fifty of which are contained in an ounce) are of a 
grayish color, variegated with deep brown, oblong, angular, 
somewhat flattened, and retain their vitality five years. 

Soil. — Select a light, rich, and rather moist soil, and 
trench it well ; incorporating in the process a liberal portion 
of old, well-decomposed compost. Sea-weeds, kelp, rock- 
weed, and the like, where they can be obtained, are the best 
fertilizers ; but, where these are not accessible, a slight 
application of salt will be beneficial. 

Projmgation. — Artichokes may be propagated either by 
seeds, or by slips, or suckers, from established plants. If 



140 



ASPARAGINOUS PLANTS. 



by slips, they should be taken off in May, when they have 
grown five or six inches in height, and transplanted four or 

five inches deep, 
in rows four feet 
apart, and two 
feet apart in the 
rows. Water 
freely, if dry 
weather occurs 
before the young 
plants are estab- 
lished. Keep the 
ground loose by 
frequent hoeings 
and in August 
or September the 
heads will be fit 
for use. Before 
severe weather, 
the plants should 
be covered with 
straw or stable- 
litter. 
As plants of one year's growth produce but few heads, and 
are also later in their development of these than established 
plants, it is the practice of many cultivators to set a few 
young slips, and to destroy an equal part of the old planta- 
tion, yearly. 

When propagated from seeds, a few are sown broadcast, 
and covered about an inch deep ; or they may be sown in 
drills eight or ten inches apart. When the plants are well 
up, transplant, and subsequently treat as directed for slips 
or suckers. 

To raise Seeds. — Allow a few of the largest central heads 




Green Globe Artichoke. 



THE ARTICHOKE. 141 

to remain ; and, just as the flowers expand, bend over the 
stalk so as to allow the rain to run from the buds, as the 
seeds are often injured by wet weather. In favorable sea- 
sons, they will ripen in September. According to English 
authority, little dependence can be placed on seedling plants : 
many produce small and worthless heads, whilst others pro- 
duce those of large size and good quality. 

Taking the Crop. — The buds or heads, which furnish the 
scales for which the plant is generally cultivated, should be 
cut as they attain a suitable size, and before the appearance 
of the blossom. After the opening of the calyx and the 
expansion of the flower, the scales become tough and woody 
and are unfit for the table. For what are called bottoms, 
the buds are allowed to remain on the plant until they are 
fully developed. 

Use. — The portions of the plant used are the lowest parts 
of the leaves, or scales, of the calyx ; and also the fleshy 
receptacles of the flower, freed from the bristles and seed- 
down. The latter are commonly called the " choke," on 
account of their disagreeable character when eaten. 

Sometimes, particularly in France, the central leaf-stalk is 
blanched, and eaten like cardoons. The bottom, which is 
the top of the receptacles, is fried in paste, and enters largely 
into fricassees and ragouts. They are sometimes pickled, 
and often used in a raw state as a salad. The French also 
cut them into thin slices ; leaving one of the scales, or calyx 
leaves, attached, by which the slice is lifted, and dipped in 
oil and vinegar before using. The English present the head 
whole, or cut into quarters, upon a dry plate ; the guests 
picking off the scales one by one, which have a fleshy sub- 
stance at the base. These are eaten after being dipped in 
oil and vinegar. 

What is called " artichoke chard " is the tender leaf-stalks 
blanched, and cooked like cardoons. The Italians and 



142 ASPARAGINOUS PLANTS. 

French often eat the heads raw with vinegar, oil, salt, and 
pepper ; but they are generally preferred when boiled. 

Varieties. — 

Dark-Red Bud very small. The variety is remarkable 

Spined. n -, -, - • i • i i i 

for the long spmes m which the scales termi- 
nate. For cultivation it is inferior to the other sorts. 



Early Pur- Heads rather small, obtusely conical ; scales 
pie. Vil. .' -^ 

PuKPLE. PuEPLE sliort aud broad, pointed, green at the base, 

Globe. 

tinged with purplish-red on the outside, towards 
their extremities, moderately succulent, and of good quality. 
The variety is early, but not hardy. In France, it is con- 
sidered excellent in its crude state, served with vinegar and 
oil ; but not so good cooked. 

Green Globe. A large sort, much esteemed, and generally 
HEADED. Globe, cultivated iu England. Heads, or buds, nearly 
round, and with a dusky, purplish tint. The scales turn in 
at the top, and the receptacle is more fleshy than that of 
most varieties. It is generally preferred for the main crop, 
as the scales, or edible parts, are thicker and higher flavored 
than those of any other artichoke. It is not a hardy variety, 
and requires ample protection during winter. 

Green, or Bud very large, of a conical or oval form ; 

Common. 
French. scales deep-green, thick, and fleshy, pointed at 

the tips, and turned outwards. Though it has not the same 

thickness of flesh as the Green Globe Artichoke, it is much 

hardier, more prolific, and one of the best sorts for cultivation. 



Green Bud large ; scales comparatively long and 

Provence. ^ 

narrow, of a lively green color, erect, fleshy at 

the base, and terminating in a sharp, brownish spine, or 



ASPARAGUS. 143 

thorn ; leaves of the pkmt deep green. Most esteemed in 
its crude state, eaten as a salad in vinegar and oil. 

Similar to the Common Green Artichoke, but Laon. Vil. 

of larger size. Scales rather loose and open, deep green, 

fleshy, and pointed. Much cultivated in the vicinity of 
Paris, and there considered the best. 



Bud of medium size, somewhat globular, but Large Flat 

Brittany, 
flattened at the top ; scales closely set together, vu. 

green, bro^vnish on the borders, — short, thick, and fleshy at 

the base. Earlier than the Laon, but not so fleshy. Much 

grown in Anjou and Brittany. 

Bud conical : scales green toAvards their tips, Purplish- 
' "= ^ ' red. 

and purplish-red at their base. Not very 

fleshy, and in no respect superior to the preceding varieties. 



ASPARAGUS. 

Asparagus officinalis. 

Asparagus is a hardy, perennial, maritime plant. It rises 
to the height of five feet and upwards, with an erect, branch- 
ing stem ; short, slender, nearly cylindrical leaves ; and 
greenish, drooping flowers. The seeds, which are produced 
in globular, scarlet berries, are black, somewhat triangular, 
and retain their germinative powders four years. Twelve 
hundred and fifty Aveigh an ounce. 

It is indigenous to the shores of various countries of 
Europe and Asia ; and, since its introduction, has become 
naturalized to a considerable extent in this country. It is 
frequently seen in mowing-fields upon old farms ; and, in 
some instances has found its ivay to the beaches and marshes 
of the sea-coast. 



144 ASPARAGINOUS PLANTS. 

Propagation. — It is propagated from seed, which may be 
sown either in autumn, just before the closing up of the 
ground, or in spring, as soon as the soil is in good working 
condition. The nursery, or seed-bed, should be thoroughly 
spaded over, the surface levelled and raked smooth and fine, 
and the seed sown, not very thickly, in drills twelve or four- 
teen inches apart, and about an inch in depth. An ounce of 
seed is sufficient for fifty or sixty feet of driU. 

When the plants are well up, thin them to three inches 
asunder ; as they will be much stronger, if grown at some 
distance apart, than if allowed to stand closely together. 
Cultivate in the usual manner during the summer, and give 
the plants a light covering of stable-litter during the winter. 

Good plants of one year's growth are preferred by experi- 
enced growers for setting ; but some choose those of two 
years, and they may be used when three years old. 

Soil and Planting. — A deep, rich, mellow soil is best 
adapted to the growth of asparagus. In the forming of a 
plantation, cold and wet situations should be avoided, and a 
sandy subsoil, where it can be obtained, should be preferred 
to a subsoil of clay or gravel. 

Before planting out the roots, the ground should be thor- 
oughly trenched two feet or more in depth. As the soil can 
hardly be made too rich, incorporate in the process of trench- 
ing a very liberal quantity of well-decomposed manure Avith 
a free mixture of common salt. 

Lay out the land in beds five feet apart, and running north 
and south or east and west, as may be most convenient. 
Along these beds set three rows of roots, the outer rows 
being one foot from the borders of the bed, and the roots one 
foot from each other in the rows. 

The roots may be set in April, or early in May. Throw 
out a trench, along the length of the bed, ten inches or a foot 
in width, and deep enough to allow the crowns to be covered 



ASPARAGUS. 140 

three or four inches beneath the surface. There are various 
methods of placing the roots in the trench. Some spread 
them out like a fan against the side ; some form little hil- 
locks of fine soil, over which the roots are spread, extending 
like the sticks of an umbrella ; others make a ridge along the 
centre of the trench, and spread the roots on either side ; 
while others remove the soil from the bed, rake the surface 
smooth, and spread out the roots at right angles on the level, 
afterwards replacing the soil, covering to the depth of about 
three inches. 

During the summer nothing will be necessary but to keep 
the plants clear of weeds ; and, in doing this, the hoe should 
be dispensed with as much as possible, to avoid injuring the 
roots. In the autumn, when the tops have completely with- 
ered, they should be cut down nearly level with the surface 
of the ground, and burned. The beds should then be lightly 
dug over, and two or three inches of rich loam, intermixed 
with well-digested compost, and salt at the rate of two quarts 
to the square rod, should be applied ; which will leave the 
crowns of the roots about five inches below the surface. 

Second Year. — Early in spring, as soon as the frost leaves 
the ground, dig over the beds, taking care not to disturb the 
roots ; rake the surface smooth ; and, during the summer, 
cultivate as before directed : but none of the shoots should 
be cut for use. In the autumn, after the stalks have entirely 
withered, cut down and burn as in the previous year ; stir 
the surface of the bed, and add an inch of soil and manure, 
which will bring the crowns six or seven inches below ground, 
— a depth preferred, by a majority of cultivators, for estab- 
lished plantations. 

Third Year. — Early in spring stir the ground as directed 

for the two previous years. Some cultivators make a slight 

cutting during this season ; but the future strength of the 

plants will be increased by allowing the crop to grow natu- 

13 



146 ASPARAGINOUS PLANTS. 

rally as during the first and second years. In autumn cut 
and burn as before ; dig over the surface ; add a dressing of 
manure ; and, in the ensuing spring, the beds may be cut 
freely for use. 

Instead of transplanting the roots, asparagus-beds are 
sometimes formed by sowing the seeds where the plants are 
to remain. When this method is adopted the beds should be 
laid out and trenched, as before directed, and about three 
inches of soil removed from the entire surface. The seed 
should then be sown in drills an inch deep, at the distances 
marked out for the rows, and covered with rich, light soil. 
When the seedlings are two or three inches high, they should 
be thinned to nine or twelve inches apart ; and, in thinning, 
the weakest plants should be removed. In the autumn, cut 
down the plants after they have withered, stir and smooth the 
surface, and add a dressing of manure. In the spring of the 
second year stir the surface again ; and, during the summer, 
cultivate as before. In the autumn the plants will be ready 
for the dressing, which consists of the soil previously taken 
from the bed, with sufficient well-digested compost added to 
cover the crowns of the roots five or six inches in depth. 
The after-culture is similar to that of beds from transplanted 
roots. 

" Asparagus-beds should be enriched every autumn with a 
liberal application of good compost containing some mixture 
of salt ; the benefit of which will be evident, not only in the 
quantity, but in the size and quality, of the produce. The 
dressing should be applied after the removal of the decayed 
stalks, and forked in, that its enriching properties may be 
washed to the roots of the plants by winter rains. 

" In general, transplanted Asparagus comes up quite slen- 
der the first year ; is larger the second ; and, the third year, 
a few shoots may be fit for cutting. It is nearly in perfection 
the fourth year ; and, if properly managed, will annually give 



ASPARAGUS. 147 

an abimclant supply during the life of the maker of a bed or 
phintation," 

Catling. — " The shoots should be cut angularly, from two 
to three inches below the surface of the ground ; taking care 
not to wound the younger buds. It is in the best condition 
for cutting when the shoots are four or five inches above 
ground, and while the head, or bud, remains close and firm. 

" It is the practice to cut off all the shoots as they appear, 
up to the period when it is thought best to leave off cutting- 
altogether. The time for this depends on the climate, season, 
nature of the soil, and strength of the plants. Where the 
climate is good, or when the season is an early one, cutting 
must be commenced early ; and of course, in such a case, it 
ought not to be continued late, as the plants would thereby 
be weakened." 

In the Middle States the cutting should be discontinued 
from the 10th to the loth of June ; and from the 15th to 
the 2oth of the same month in the Eastern States and the 
Canadas. 

" If the plants are weak, they should be allowed to grow 
up as early as possible, to make foliage, and consequently 
fresh roots, and thus to acquire more vigor for the ensuing 
year. It is also advisable to leave off at an early period the 
cutting of some of the best of the beds intended for early 
produce, in order that the buds may be well matured early 
in autumn, and thus be prepared to push vigorously early 
in spring." 

Asparagus-beds Avill continue from twenty to thirty years ; 
and there are instances of beds being regularly cut, and 
remaining in good condition for more than fifty years. 

Use. — The young shoots are boiled twenty minutes or 
half an hour, until they become soft ; and are principally 
served on toasted bread, witli melted butter. It is the prac- 
tice of some to boil the shoots entire ; others cut or break the 



148 ASPARAGINOUS PLANTS. 

sprout just above the more tough or fibrous part, and cook 
only the part which is tender and eatable. This is snapped 
or cut into small sections, which are boiled, buttered, sea- 
soned, and served on toast in the usual form. " The smaller 
sprouts are sometimes cut into pieces three-eighths of an inch 
long, and cooked and served as green peas." The sprouts 
are also excellent when made into soup. 

It is one of the most productive, economical, and healthful 
of all garden vegetables. 

Varieties. — " The names of numerous varieties occur in 
the catalogues of seedsmen ; but there seems to be little per- 
manency of character in the plants ; such slight variations as 
appear from time to time being caused, to a considerable 
extent, by the nature of the soil, or by the situation in which 
the plants are grown. What are called the Red-topped and 
Green-topped may perhaps be somewhat distinct, and con- 
sidered as varieties." — Glenny. 

Soil and location have unquestionably much influence, both 
as respects the quality and size of the sprouts. A bed of 
Asparagus in one locality produced shoots seldom reaching a 
diameter of half an inch, and of a very tough and fibrous 
character ; while a bed in another situation, formed of plants 
taken from the same nursery-bed, actually produced sprouts 
so large and fine as to obtain the prize of the Massachusetts 
Horticultural Society. 

If any variety really exists peculiar in size, form, color, or 
quality, it cannot be propagated by seed. Large sprouts may 
aiFord seeds, which, as a general rule, will produce finer 
Asparagus than seeds from smaller plants ; but a variety, 
when it occurs, can be propagated only by a division of the 
roots. 

Mr. Thompson states that on one part of Mr. Grayson's 
extensive plantation, on the south side of the Thames, near 
London, the so-called Grayson's Giant was produced ; and 



ASPARAGUS. 149 

in another section, the commoa sort ; but, when both were 
made to change places, the common acquired the dimensions 
of the giant, whilst the latter diminished to the ordinary size. 
Seeds of the following named and described sorts may be 
obtained of seedsmen, and will undoubtedly, in nearly all 
cases, afford fine asparagus ; but they will not produce plants 
which will uniformly possess the character of the parent 
variety : — 

Battersea is famed for producing fine Aspara- Battersea, 

Rog. 

gus, and the name is applied to the particular 
variety there grown. The heads are large, full, and close, 
and the tops tinted with a reddish-green color. It is prob- 
ably intermediate between the Green and Purple-topped. 

Originated and named under like circum- Gravesend. 

. . Hog. 

stances with the Battersea. The top is greener, 

and not generally so plump and close ; but it is considered 

finer flavored. Both varieties are, however, held in great 

estimation. 

This variety, as also the Deptford, Mortlake, Grayson's 

Giant, 
and Reading, all originated and were named 

under the same conditions as the varieties before described. 
All are fine sorts ; but the difference between them, and 
indeed between all of the kinds, if important, is certainly not 
permanent, so long as they are offered in the form of seeds 
for propagation. 

Mr. Grayson, the originator of this variety, produced a 
hundred sprouts, the aggregate weight of which was forty- 
two pounds, — the largest ever raised in Britain. 

This variety resembles the Giant Purple-topped, German, 
but is a little earlier, and the top is deeper colored. 
13* 



150 ASPARAGINOUS PLANTS. 

Giant Purple- Sprout white ; the top, as it breaks ground, 
Dutch. Red-top. purple ; size Very large, sometimes measuring 
an inch and three fourths in diameter, but greatly affected by 
soil and cultivation. 

A hundred sprouts of this variety have been produced, 
which weighed twenty-five pounds. 

Green-Top. This variety, when grown under the same con- 
ditions as the Giant Purple-top, is generally smaller or more 
slender. The top of the sprout and the scales on the sides 
are often slightly tinged with purple. The plant, when full 
grown, is perceptibly more green than that of the Giant 
Purple-top. From most nursery-beds plants of both varie- 
ties will probably be obtained, with every intervening grade 
of size and color. 



CARDOON. 

Chardon. Chardoon. Cynara cardunculus. 

In its general character and appearance the Cardoon 
resembles the Artichoke. Its full size is not attained until 
the second year, when it is " truly a gigantic herbaceous 
plant," of five or six feet in height. The flowers, which are 
smaller than those of the Artichoke, are produced in July 
and August of the second year, and are composed of numer- 
ous small blue florets, enclosed by somewhat fleshy, pointed 
scales. The seeds are oblong, a little flattened, of a grayish 
or grayish-green color, spotted and streaked with deep brown ; 
and, when perfectly grown, are similar in size and form to 
those of the apple. About six hundred are contained in an 
ounce ; and they retain their vitality seven years. 

Soil, Propagation, and Culture. — The best soil for the 
Cardoon is a light and deep but not over-rich loam. It is 



CARDOON. 151 

raised from seed ; which, as the plant is used in the first year 
of its growth and is liable to be injured by the winter, should 
be sown annually, although the Cardoon is really a perennial. 
It succeeds best when sown where the plants are to remain ; 
for, if removed, the plants recover slowly, are more liable to 
run to seed, and, besides, seldom attain the size of those that 
have not been transplanted. 

The seed should be sown as early in spring as the weather 
becomes warm and settled, in drills three feet apart, an inch 
and a half in depth, and the young plants afterwards thinned 
to twelve inches asunder in the drills. The leaves are 
blanched before being used. 

It is sometimes raised and blanched as follows : Sow the 
seed at the bottom of trenches made about six inches deep, 
twelve inches wide, three feet apart, and of a length accord- 
ing to the supply required. At the bottom of the trench 
thoroughly mix a small quantity of well-digested compost, 
and sow the seeds in small groups, or collections (three or 
four seeds together), at about twelve or fifteen inches apart, 
and cover them an inch or an inch and a half deep. When 
the young plants have acquired three or four leaves, they 
should be thinned out to single plants. During the summer 
keep them free from weeds ; and, as they require much 
moisture, it is well to water frequently, if the weather is very 
dry. In September the plants will have attained their growth 
for the season, and be ready for blanching ; which should 
be commenced in a dry day, and when the plants are entirely 
free from dampness. It is thus performed : The leaves of 
each plant are carefully and lightly tied together with strong 
matting, keeping the whole upright, and the ribs of the 
leaves closely together. The plant is then bound with twisted 
hay-bands, or bands of straw, about an inch and a half in 
diameter ; beginning at the root, and continuing the winding 
until two thirds or three fotirths of the height are covered. 



152 ASPARAGINOUS PLANTS. 

If there is no heavy frost the leaves will blanch quickly and 
finely w^ithout further pains ; but, if frosty weather occurs, it 
will be necessary to earth up about the plants, as is practised 
with celery ; but care should be taken not to raise the earth 
higher than the hay-bands. 

One method of blanching is simply to tie the leaves 
together with matting, and then to earth up the plants from 
time to time like celery ; beginning early in September, and 
adding gradually every week until they are sufficiently 
covered. Those, however, blanched by the banding process, 
are superior, both in respect to color and in the greater length 
of the parts blanched. 

Another practice is to earth up a little about the base of 
the plant, tie the leaves together with thread or matting, and 
then envelop the whole quite to the top Avith a quantity of 
long, clean wheat or rye straw, placed up and down the 
plant, and tied together with small cord or strong matting. 
The leaves will thus blanch without being earthed up, and 
speedily become white. This process is a good one, is eco- 
nomical, and presents a neat appearance. 

In about three weeks after being tied up the cardoons will 
be fit for use. 

Harvesting, — When the stems and midribs of the leaves 
are thoroughly blanched they are ready for use. Until the 
occurrence of severe weather the table may be supplied 
directly from the garden ; but, before the closing up of the 
ground, " the plant should be taken up, roots and leaves 
entire, and removed to the cellar, where they should be 
packed in sand, laying the plants down in rows, and packing 
the sand around them, one course over another, till finished. 
In this way they not only keep well, but become more per- 
fectly blanched." 

To raise Seed. — Allow two or three plants to remain 



CARDOON. 153 

unblanched, and leave them in the ground during the winter, 
protected by straw or other convenient material. They will 
grow to the height, and flower and seed, as before de- 
scribed. One plant will afford sufficient seed for any com- 
mon garden. 

Use. — The plant is cultivated for the stems and mid-ribs 
of the large leaves, which, after being blanched, are used in 
various forms of cookery and as winter salad. 

In France, the flowers are gathered, and dried in the 
shade ; and, when so preserved, are used as a substitute 
for rennet, to coagulate milk. 

Varieties. — 

This kind ^rows from four to five feet hio;h. Common, or 
^ "^ Large 

The leaves are large and strono^, though some- Smooth. 

& o' & Trans. 

what smaller than those of the Tours or Prickly smooth large 

•^ Solid. 

Cardoon. They are of a shining green color, 

with little appearance of hoariness on the upper surface, and 

generally destitute of spines ; though some of the plants 

occasionally have a few small ones at the base of the 

leaflets. 

The Cardon Plein Inerme of the French, which is de- 
scribed in the " Bon Jardinier " as a novelty, corresponds 
nearly with the Large Smooth or Common Cardoon. 

Stem five or six feet hi<2rh. The divisions of Large Span- 

^ ish. Trans. 

the leaflets are rather narrower, and somewhat 
more hoary, than those of the Common Cardoon. The ribs 
are longer, and the whole plant stronger and generally more 
spiny ; though on the whole comparatively smooth. It is 
not, however, always readily distinguished from the Common 
or Large Smooth Cardoon. It runs up to seed quicker than 
the other varieties. 



154 ASPARAGINOUS PLANTS. 

Puvis. The Puvis Cardoon is remarkable for its 

Thomp. 

Artichoke- stroDor ffrowth, the laro^e size it attains, and the 

LEAVED. IMNCE- . . . 

LEAVED, thickness of the midribs of the leaves, which 
are almost solid. The leaves are thick, and not at all 
prickly, or very slightly so. The terminal lobe is large 
and lance-formed ; Avhence the name. It is a fine variety, 
and of more tender substance than the Tours Cardoon. 



Bed. Trans. The leaves of this variety are green, without 

Blood-kibbed. t . 1 

^'^"yS?^"''' ^^y hoarmess ; long, narrow, and more sharply 
pointed than those of most of the other kinds. 
The ribs are large, solid, and tinged with red. A recent 
sort, excellent in quality, but wanting in hardiness. 



Tours. Trans. The leaves of this variety are very hoary on 

Large TouKS , „ , ,. . . 

Solid. the Upper suriace ; the divisions are broad, 

sharply pointed, and terminate with rigid, sharp spines. 
Spines also grow in clusters of from three to five at the 
base of the leaflets, and are very strong, and of a yellowish 
color. This variety is not so tall as the Spanish or Large 
Smooth. The ribs are large and solid. 

The Tours Cardoon is cultivated by the market-gardeners 
around Paris ; and, notwithstanding the inconvenience arising 
from its numerous and rigid spines, it is considered by them 
as the best, because of its thick, tender, and delicate ribs. 



THE HOP. 

Humulus lupulus. 

The Hop is considered a native of this continent, and is 
found wild in all parts of the United States. The root 
is perennial, but the stems are annual. The latter are from 
ten to twenty-five feet in length, angular, rough, and twine 



THE HOP. l.-jo 

from right to left. The leaves are placed opposite each 
other on the stem, on long, winding footstalks ; the smaller 
ones are heart-shaped ; the larger ones three or five lobed, 
veiny, and rough. The barren and fertile flowers are pro- 
duced on separate plants ; the former being very numerous 
and paniculated, the latter in the form of an anient, or col- 
lection of small scales, which are more or less covered with 
a fine, yellow powder called " lupulin." 

While several distinct sorts of the fertile or hop-bearino- 
plant have been long in cultivation, only one variety of the 
male or barren plant is known. 

Soil and Location. — Though it may be cultivated with 
success in a variety of soils, the Hop prefers a rich, deep 
loam, which should be thoroughly ploughed, and, if neces- 
sary, enriched with well-digested compost. In general, it 
may be said that " good corn-land is good hop-land." Hops, 
however, are reputed to be of better quality when raised on 
comparatively thin soils. 

Propagation and Culture. — It is propagated by a division 
of the roots early in spring. When extensively cultivated, 
the plants are set in hills, five to seven feet apart, and three 
or four cuttings or slips allowed to a hill ; but in garden 
culture, to procure the young shoots, the plants are set in 
rows about three feet apart, and one foot from plant to plant 
in the rows. 

Use. — The plant is principally cultivated for its flowers, 
which are largely employed in the manufacture of malt 
liquors. The young shoots are cut in spring, when they are 
five or six inches in height, and eaten as salad, or used as 
asparagus, which they somewhat resemble in taste. 



156 ASPARAGINOUS PLANTS. 

HOOSUNG, OR OOSUNG. Hov. Mag. 

A lettuce-like plant from Shanghai. Stems cylindrical, 
from two to three feet high, erect, light green, with a green, 
succulent pith ; leaves oblong, tapering to the base, the 
uppermost clasping ; the flow^ers are small, yellow, in pani- 
cles slightly drooping. If sown in April or May, the plants 
will ripen their seed in August. 

Sowing and Cultivation. — Sow in a cool frame, in either 
April or May, or continuously, for a succession, at intervals 
during May, and transplant into the open ground in the usual 
manner of treating lettuces ; making the rows about eighteen 
inches apart, and placing the plants about the same distance 
apart in the rows. The plants will be fit for use early in June. 

Use. — The succulent stem is the part used. This is 
divested of its outer rind, and either simply boiled, with a 
little salt in the water, and dressed as asparagus, or stewed 
in soy, wdth salt, pepper, and butter added, or boiled in soup 
as okra. It is a very agreeable and pleasant addition to the 
list of vegetable esculents, and worthy of trial. 

The plant is little cultivated, and there are no described 
varieties. 



PERENNIAL PHYTOLACCA. 

Garget. Poke. Pigeon Berry. Phytolacca decandra. 

A hardy, herbaceous, perennial plant, common by road- 
sides, in waste places, and springing up spontaneously on 
newly burned pine-lands. It has a branching, purplish stem, 
five to seven feet in height ; and large, oval, pointed, entire 
leaves. The flowers are produced in July and August, in 
long clusters ; and are of a dull white color. The fruit con- 
sists of a flat, purple, juicy berry ; and is sometimes used for 
dyeing purple. 



. ANNUAL PHYTOLACCA. 157 

Soil and Culture. — It will thrive in almost any soil or 
situation ; and can be easily propagated from seed, or by 
dividing the roots. The plant requires little cultivation, and 
is so abundant in many localities as to afford an ample 
supply for the mere labor of gathering. 

Use. — The young shoots are eaten early in the season, as 
a substitute for asparagus, which they resemble in taste. 
When treated in the manner of sea-kale, the flavor of the 
sprouts is scarcely distinguishable from that of asparagus. 
The root has reputed important medicinal properties ; and, 
when taken internally, acts as a violent emetic. 



ANNUAL PHYTOLACCA. 
Phytolacca esculenta. 
An annual species, with foliage similar to the foregoing. 
It is much less vigorous and stocky in habit. The seed 
should be sown in April, in drills fifteen inches apart. The 
young shoots, or plants, are used in the manner of the species 
before described. 

14 



158 CUCURBIT ACEOUS PLANTkS. 



CHAPTER IV. 
CUCURBITACEOUS PLANTS. 

The Cucumber. Egyptian Cucumber. Globe Cucumber. Gourd, or 
Calabash. The Melon. Muskmelon. Persian Melons. Water- 
melon. Papanjay, or Sponge Cucumber. Prickly-fruited Gherkin. 
Pumpkin. Snake Cucumber. Sqiiash. 

THE CUCUMBER. 

Cucumis sativus. 

HE Cucumber is a tender, annual plant, and 
is a native of the East Indies, or of tropical 
origin. It has an angular, creeping stem ; 
large, somewhat heart-shaped, leaves ; and 
axillary staminate or pistillate flowers. The 
fruit is cylindrical, generally elongated, often somewhat an- 
gular, smooth, or with scattering black or white spines ; the 
flesh is white or greenish-white, and is divided at the centre 
of the fruit into three parts, in each of which the seeds are 
produced in great abundance. These seeds are of an ellip- 
tical or oval form, much flattened, and of a pale yellowish- 
white color. About twelve hundred are contained in an 
ounce, and they retain their vitality ten years. 

Soil and Culture. — Cucumbers succeed decidedly best in 
warm, moist, rich, loamy ground. The essentials to their 
growth are heat and a fair proportion of moisture. They 
should not be planted or set in the open air until there is a 
prospect of continued warm and pleasant weather ; as, when 




THE CUCUMBER. 159 

planted early, not only are the seeds liable to decay in the 
ground, but the young plants are frequently cut off by frost. 
The hills should be five or six feet apart in each direction. 
Make them fifteen or eighteen inches in diameter, and a foot 
in depth ; fill them three fourths full of thoroughly digested 
compost, and then draw four or five inches of earth over 
the Avhole, raising the hill a little above the level of the 
ground ; plant fifteen or twenty seeds in each, cover half an 
inch deep, and press the earth smoothly over with the back 
of the hoe. When all danger from bugs and worms is past, 
thin out the plants, leaving but three or four of the strongest 
or healthiest to a hill. 

Taking the Crop. — As fast as the cucumbers attain a 
suitable size, they should be plucked, whether required for 
use or not. The imperfectly formed, as well as the sym- 
metrical, should all be removed. Fruit, however inferior, 
left to ripen on the vines, soon destroys their productiveness. 
Seed. — As cucumbers readily intermix or hybridize when 
grown together, it is necessary, in order to retain any variety 
in its purity, to grow it apart from all other sorts. When a 
few seeds are desired for the vegetable garden, two or three 
of the finest-formed cucumbers should be selected early in the 
season, and allowed to ripen on the plants. In September, or 
when fully ripe, cut them open, take out the seeds, and allow 
them to stand a day or two, or until the pulp attached to 
them begins to separate ; when they should be washed clean, 
thoroughly dried, and packed aAvay for future use. 

For Pickling. — The land for raising cucumbers for pic- 
kling may be either swarded or stubble ; but it must be in 
good condition, and such as is not easily afiTected by drought. 
It should be deeply ploughed, and the surface afterwards 
made fine and friable by being thoroughly harrowed. The 
hills should be six feet apart, and are generally formed by 
furrowinoj the land at this distance in each direction. Ma- 



lea CUCURBITACEOUS PLANTS. 

nure the hills with well-digested compost, level off, draw over 
a little fine earth, and the land is ready for planting. 

This may be done at any time from the middle of June to 
the first week in July. The quantity of seed allowed to an 
acre varies from three fourths of a pound, upwards. In 
most cases, growers seed very liberally, to provide against 
the depredation of worms and bugs ; usually putting six or 
eight times as many seeds in a hill as will be really required 
for the crop. When the plants are well established and 
beyond danger, the field is examined, and the hills thinned 
to three or four plants ; or, where there is a deficiency of 
plants, replanted. 

As fast as the cucumbers attain the proper size, they 
should be plucked ; the usual practice being to go over the 
plantation daily. In gathering, all the fruit should be re- 
moved, — the misshapen and unmarketable, as well as those 
which are well formed ; for, Avhen any portion of the crop 
is allowed to remain and ripen, the plants become much less 
productive. 

In favorable seasons, and under a high state of cultivation, 
a hundred and twenty-five thousand are obtained from an 
acre ; while, under opposite conditions, the crop may not 
exceed fifty thousand. The average price is about a dollar 
and twenty-five cents per thousand. 

Varieties. — ■ 
Early Clus- A popular, early cucumber. 

Early Green producino; its fruit iu clustcrs 

Cluster. ^ 

near the root of the plant ; 
whence the name. The plant is healthy, 
hardy, and vigorous ; fruit comparatively 
short and thick. Its usual length is about \\ 
five inches, and its diameter about two inches ; 
skin prickly, green, — at the blossom-end, Early cluster cuJ^ber. 





THE CUCUMBER. 161 

often paler, or nearly white, — brownish-yellow when ripe ; 
flesh white, seedy, tender, and well flavored, but less crispy 
or brittle than that of many other varieties. 

It is a good early garden sort, and is quite productive ; 
but is not well adapted for pickling, on account of the soft 
and seedy character of its flesh. 

One of the oldest of the garden Early Frame. 

, , -, ^ . Short Geeex. 

sorts, justly styled a standard vari- 
ety. Plant healthy and vigorous, six to ten feet 
in length ; fruit straight and w^ell formed, five 
inches and a half long, and two inches and a 
half in diameter ; skin deep green, paler at the 
blossom-end, changing to clear yellow as it ap- 
proaches maturity, and, when fully ripe, of a 
yellowish, russet-brown color ; flesh greenish- 
white, rather seedy, but tender, and of an agree- 
able flavor. It is a few days later than the Early Cluster. 

The variety is universally popular, and is found in almost 
every vegetable garden. It is also very productive ; suc- 
ceeds well, whether grown in open culture or under glass ; 
and, if plucked while young and small, makes an excellent 
pickle. 

This comparatively new variety resembles. Early Kus- 

sian. 
in some respects, the Early Cluster. Fruit 

from three to four inches in length, an inch and a half or 
two inches in diameter, and generally produced in pairs ; 
flesh tender, crisp, and well flavored. When ripe, the fruit 
is deep yellow or yellowish-brown. 

Its merits are its hardiness, extreme earliness, and great 
productiveness. It comes into use nearly ten days in ad- 
vance of the Early Cluster, and is the earliest garden variety 
now cultivated. Its small size is, however, considered an 
14* 



162 CUCURBITACEOUS PLANTS. 

objection ; and some of the larger kinds are generally pre- 
ferred for the main crop. 

London Long Fruit about a foot in length, taperino^ towards 
Green. Mclnt. _ , o ^ r o ^ 

the extremities ; skin very deep green while the 

fruit is young, yellow when it is ripe ; flesh greenish- white, 

firm, and crisp ; flavor good. 

This variety is nearly related to the numerous prize sorts 
which in England are cultivated under glass, and forced 
during the winter. There is little permanency in the slight 
variations of character by which they are distinguished ; and 
old varieties are constantly being dropped from the cata- 
logues, and others, with different names, substituted. 
Amongst the most prominent of these sub-varieties are the 
following : — 

Carter's Ghaonpion. — Recently introduced. Represented 
as one of the largest and finest of the forcing varieties. 

Coleshill. — A recent sort, measuring on the average about 
twenty inches in length. With the exception of the neck, 
which is short and handsome, the fruit is perfectly cylin- 
drical. The skin is smooth, pale green, and thickly covered 
with bloom. Hardy, productive, and of excellent quality. 

Conqueror of the West. — Eighteen to twenty inches in 
length. It is a fine prize sort, and succeeds well in open 
culture. 

CuthiWs Black Spine. — Six to nine inches in length, 
hardy, early, and productive. An excellent sort for starting 
in a hotbed. Fruit very firm and attractive. 

The Doctor. — Sixteen to eighteen inches in length, and 
contracted towards the stem in the form of a neck. In 
favorable seasons, it will attain a good size, if grown in the 
open ground. Crisp, tender, and well flavored. 

Eggleston's Conqueror. — " Very prolific, good for forcing, 
of fine flavor, hardy, and a really useful sort. Specimens 



THE CUCUMBER, 



163 



have been grown measuring twenty-eight inches 
in length, nine inches and a half in circumfer- 
ence, and weighing five pounds." 

Flanigan's Prize. — An old, established va- 
riety ; having been grown in England upwards 
of thirty years. Length fifteen inches. 

Giant of Arnstadt. — Length twenty-four 
inches ; fine rich color, and productive. 

Henderson s Number One Black-spined. — 
Length seventeen inches, straight and even. 
Color deep and fine. Of a hundred and 
eighteen varieties fruited at the Chiswick 
Gardens, England, this proved one of the 
best. 

Hunter s Prolific. — Length eighteen inches. 
Very crisp and excellent, but requires more 
heat than most other varieties. Spines white 
fruit covered with a good bloom, and net 
liable to turn yellow at the base. 

Improved Sion House. — This variety ha-^ 
received many prizes in Englando Not only 
is it well adapted for the summer crop, but it 
succeeds remarkably well when grown undei 
glass. 

Irishman. — Length twenty-two to twenty- 
five inches. Handsome, and excellent for ex- 
hibition. 

Lord Kenyon's Favorite. — Length twelve to eighteen 
inches. A fine sort for winter forcing. 

Manchester Prize. — This, like the Nepal, is one of the 
largest of the English greenhouse prize varieties. It some- 
times measures two feet in length, and weighs twelve pounds. 
In favorable seasons it will attain a large size in open cul- 
ture, and sometimes perfect its seed. 



The Doctor — Cu- 
cumber. 



164 



CUCURBITACEOUS PLANTS. 



Napoleon III. — Hardy and very 
prolific. A fine new sort. 

Nepal. — One of the largest of all 
varieties ; length about twenty-four 
inches ; weight ten to twelve pounds. 

Norman's Stitchworth-Park Hero. — 
A recently introduced variety, hardy, 
long, handsome, very prolific, and fine 
flavored. 

Old Sion House. — Length about 
nine inches. This is a well-tried, 
winter, forcing variety. Like the Im- 
proved Sion House, it also succeeds 
well in open culture. Quality good, 
though the extremities are sometimes 
bitter. 

Prize-fighter. — Length about six- 
teen inches. Good for the summer 
crop or for exhibition. 

Rifleman. — This variety is de- 
scribed as one of the best prize cu- 
cumbers. It has a black spine ; al- 
ways grows very even from stem to 
point, with scarcely any handle ; car- 
ries its bloom well ; keeps a good 
fresh color ; and is not liable to turn 
yellow as many other sorts. Length 
twenty-four to twenty-eight inches. 
An abundant bearer. 

Ringleader. — A prominent prize 
sort, about fifteen inches in length. 
It succeeds well, whether grown under glass or in the open 
ground. 

Roman PJmperor. — Length twelve to fifteen inches. 



Manchester Prize Cucumber. 



THE CUCUMBER. 165 

Star of the West. — Long, hardy, handsome ; described 
as extra fine. 

Stockwood. — One of the best sorts for forcing. It is 
remarkably hardy and prolific, and succeeds well grown in a 
common hotbed. Length fifteen to twenty inches. It some- 
times produces three or four fruit at a joint. 

Southgate. — This variety has been pronounced the most 
productive, and the best for forcing, of all the prize sorts. 
It is not so late as many of the English varieties, and will 
frequently succeed well if grown in the open ground. 

Sugden's Aldershott. — Remarkably large and handsome, 
one of the finest of the prize sorts. The fruit sometimes 
attains a length of three feet. 

Victory of Bath. — Length about seventeen inches. Well 
adapted for forcing or for the general crop. 

This is a large-sized variety, and somewhat Long Green 

Prickl'v. 
later than the White-spined. The plant is a longPeickly. 

Early Long 

strong grower, and the foliage of a deep green ^^^^^ pkickly. 
color ; the fruit is about seven inches in length, straight, and 
generally angular ; skin dark green, changing to yellow as 
the fruit approaches maturity, — when fully ripe, it is red- 
dish-brown, and is often reticulated about the insertion of 
the stem ; prickles black ; flesh white, somewhat seedy, but 
crisp, tender, and well flavored. 

The Long Green Prickly is hardy and productive ; makes 
a good pickle, if plucked while young ; and is well deserving 
of cultivation. It differs from the London Long Green and 
the Long Green Turkey in its form, which is much thicker 
in proportion to its length ; and also in the character of its 
flesh, which is more pulpy and seedy. 

A distinct and well-defined variety; when ""^T^S-key^^ 
full grown, sometimes measuring nearly eigh- gSJntuekey. 



166 CUCURBITACEOUS PLANTS. 

teen inches in length. Form long and slender, contracted 
towards the stem in the form of a neck, and swollen towards 
the opposite extremity ; seeds few, and usually produced 
nearest the blossom-end. The neck is generally solid. 
While the fruit is young, the skin is deep green ; afterwards 
it changes to clear yellow, and finally assumes a rusty yel- 
low or yellowish-brown. Flesh remarkably firm and crisp ; 
exceeding, in these respects, that of any other variety. 
Yery productive and excellent. 

Its remarkably firm and crispy flesh, and the absence of 
seeds, render it serviceable for the table after it has reached 
a very considerable size. For the same reasons it may be 
pickled at a stage of its growth when other more seedy and 
pulpy sorts would be comparatively worthless. 

Short Prickly. This variety somewhat resembles the Long 

Short Green 

^%\wrt'gre^s^ Prickly ; but it is shorter, and proportionally 
thicker. Its length, when suitable for use, is 
about four inches. Skin prickly, green, changing to yellow 
at maturity ; flesh transparent greenish- white, rather seedy, 
but tender, crisp, and fine flavored. 

The variety is hardy and productive, comes early into 
fruit, and is one of the best for pickling. It is a few days 
later than the Early Cluster. 

Underwood's This is an improved variety of the common 
Short Prick- ^ ^ -^ 

ly« Short Prickly, and is the best of all the sorts 

for extensive cultivation for pickling. The plant is hardy 

and productive. The fruit, when young, is very symmetrical, 

and of a fine deep green color. Its flesh is characterized by 

extraordinary crispness and solidity. When more advanced 

the color becomes paler, and the flesh more soft and seedy. 

The fruit, at maturity, is yellow. 



THE CUCUMBER. 



167 



The form of this variety is similar to that "White Span- 
ish, 
of the White-spined. The fruit measures about 

five inches in length, two inches in diameter, and is generally 

somewhat ribbed. When suitable for use, the skin is white ; 

a characteristic by which the variety is readily distinguished 

from all others. The flesh is crisp, tender, and well flavored. 

At maturity, the fruit is yellow. 



This very distinct variety is extensively grown "White- 
spined. 
for marketing, both at the North and South, eaelywhite- 

SPiNED. New 

The plants grow from six to ten feet in length ; ^°^^ makket. 
and, like those of the Early Frame, are of a healthy, lux- 
urious habit. The fruit is of full medium size, straight, and 
well formed ; about six inches in length, and two 
inches and a half in diameter. Skin deep green ; 
prickles white ; flesh white, tender, crispy, and of 
remarkably fine flavor. As the fruit ripens, the 
skin gradually becomes paler ; and, "when fully 
ripe, is nearly white ; by which peculiarity, in 
connection with its white spines, the variety is 
always readily distinguishable. 

The White-spined is one of the best sorts for 
the table ; and is greatly prized by market-men 
on account of its color, which is never changed to cucumber. 
yellow, though kept long after being plucked. It is generally 
thought to retain its freshness longer than any other variety, 
and consequently to be w^ell fitted for transporting long dis- 
tances ; though, on account of its peculiar color, the fresh- 
ness may be less real than apparent. 

For the very general dissemination of this variety, the 
public are, in a great degree, indebted to the late Isaac Rand, 
Esq., of Boston, whose integrity as a merchant, and whose 
skill as a practical vegetable cultivator and horticulturist, 
will be long remembered. 




168 CUCURBITACEOUS PLANTS. 

EGYPTIAN CUCUMBER. 

Hairy Cucumber. Round-leaved Egyptian. Cucumis chate. 

This is a tender, annual plant, with an angular, creeping 
stem, and alternate, somewhat heart-shaped, leaves. The 
flowers are axillary, about an inch in diameter, and of a pale 
yellow color ; the fruit is small, oblong, and very hairy. 

It is of little value as an esculent, and is rarely cultivated. 
The fruit is sometimes eaten in its green state, and also when 
cooked. According to Duchesne, the Egyptians prepare 
from the pulp an agreeable and refreshing beverage. 

Plant and cultivate as directed for melons or cucumbers. 



GLOBE CUCUMBER. 

Concombre des prophetes. Vil. Cucumis prophetarum. 

A tender annual from Arabia. Stem slender, creeping, 
and furnished with tendrils, or claspers. The leaves are 
about three inches in diameter, five-lobed, and indented on 
the borders ; the flowers are axillary, yellow, and nearly 
three fourths of an inch in diameter ; the fruit is round, 
and rarely measures an inch in thickness ; skin striped with 
green and yellow, and thickly set with rigid hairs, or 
bristles ; the seeds are small, oval, flattened, and of a 
yellowish color. 

Planting and Culture, — The seeds should be planted, at 
the time of planting cucumbers or melons, in hills four or five 
feet apart, and covered about half an inch deep. Thin to 
two or three plants to a hill. 

Use. — The fruit is sometimes eaten boiled ; but is gen- 
erally pickled in its green state, like the common cucumber. 

As a table vegetable, it is comparatively unimportant, and 
not worthy of cultivation. 



CALABASH, OR COMMON GOURD. 169 

CALABASH, OR COMMON GOURD. 

Bottle Gourd. Cucurbita lagenaria. 

The Calabash, or Common Gourd, is a climbing or creep- 
ing annual plant, frequently more than twenty feet in height 
or length. The leaves are large, round, heart-shaped, soft 
and velvety to the touch, and emit a peculiar, musky odor, 
when bruised or roughly handled. The flowers, which are 
produced on very long stems, are white, and nearly three 
inches in diameter. They expand towards evening, and re- 
main in perfection only a few hours ; as they are generally 
found drooping and withering on the ensuing morning. The 
young fruit is hairy, and quite soft and tender ; but, when 
ripe, the surface becomes hard, smooth, and glossy. The 
seeds are five eighths of an inch in length, somewhat quad- 
rangular, of a fawn-yellow color, and retain their vitality 
five years. About three hundred are contained in an ounce. 

Cultivation. — The seeds are planted at the same time and 
in the same manner as those of the Squash. The Gourd 
succeeds best when provided with a trellis, or other support, 
to keep the plant from the ground ; as the fruit is best de- 
veloped in a pendent or hanging position. 

Use. — The fruit, while still young and tender, is some- 
times pickled in vinegar, like cucumbers. At maturity the 
flesh is worthless : but the shells, which are hard, light, and 
comparatively strong, are used as substitutes for baskets ; 
and are also formed into water-dippers, and various other 
articles both useful and ornamental. The varieties are as 
follow : — 



Fruit about a foot in length, contracted at Bottle Gourd. 

Vil 

the middle, largest at the blossom-end, but 
swollen also at the part next the stem. 

There is a sub-variety, very much larger ; but it is also later. 
15 



170 CUCURBITACEOUS PLANTS. 

Hercules Fruit very long, frequently measuring up- 

wards of five feet in length. It is smallest 
towards the stem, and increases gradually in size towards 
the opposite extremity, which is rounded, and near which, in 
its largest diameter, it measures from four to five inches. 
Its form is quite peculiar, and is not unlike that of a massive 
club ; whence the name. 

It is frequently seen at horticultural and agricultural 
shows ; and, though sometimes exhibited as a " cucumber," 
has little or no value as an esculent, and must be considered 
much more curious than useful. It is of a pea-green color 
while growing, and the skin is then quite soft and tender ; 
but, like the other varieties, the surface becomes smooth, 
and the skin hard and shell-like, at maturity. 

Powder- Fruit long and slender, broadest at the base, 

Horn. 
couEGE Poire a tapermg towards the stem, and often more or 

POUDKE. Vil. 

less curved. In its general form it resembles 
a common horn, as implied by the name. Its usual length is 
twelve or fourteen inches ; and its largest diameter nearly 
three inches. 



Siphon Fruit rounded, and flattened at the blossom- 

Gourd. 
couKGE Siphon, end ; then suddenly contracted to a long, slen- 

Vil. 

der neck. The latter often bends or turns sud- 
denly at nearly a right angle ; and, in this form, the fruit 
resembles a siphon. Pea green while young, pale green 
when mature. Shell thick and hard. 



THE MELON. 



Of the Melon there are two species in general cultiva- 
tion, — the Musk-melon (^Cucumis melo) and the Water-melon 



THE MELON. 171 

(^Cucurhita citrullus), — each, however, including many varie- 
ties. Like the Squash, they are tender, annual plants, of 
tropical origin, and only thrive well in a warm temperature. 
" The climate of the Middle and Southern States is remark- 
ably favorable for them ; indeed, far more so than that of 
England, France, or any of the temperate portions of 
Europe. Consequently, melons are raised as field crops by 
market-gardeners ; and, in the month of August, the finest 
citrons or green-fleshed melons may be seen in the markets 
of New York and Philadelphia in immense quantities ; so 
abundant, in most seasons, as frequently to be sold at half a 
dollar per basket, containing nearly a bushel of fruit. The 
warm, dry soils of Long Island and New Jersey are pecul- 
iarly favorable to the growth of melons ; and, even at low 
prices, the product is so large, that this crop is one of the 
most profitable." — Downing. 

Through the extraordinary facilities now afforded by rail- 
roads and ocean steam-navigation, the markets of all the 
cities and large towns of the northern portions of the United 
States, and even of the Canadas, are abundantly supplied 
within two or three days from the time of gathering : and 
they are retailed at prices so Ioav, as to allow of almost uni- 
versal consumption ; well-ripened and delicious green-fleshed 
citron-melons being often sold from six to ten cents each. 

Soil and Cultivation. — Both the Musk and the Water 
Melon thrive best in a warm, mellow, rich, sandy loam, and 
in a sheltered exposure. After thoroughly stirring the soil 
by ploughing or spading, make the hills six or seven feet 
apart in each direction. Previous to planting, these hills 
should be prepared as directed for the Squash ; making them 
a foot and a half or two feet in diameter, and twelve or 
fifteen inches in depth. Thoroughly incorporate at the bot- 
tom of the hill a quantity of well-digested compost, equal to 
three fourths of the earth removed ; and then add sufficient 



172 CUCURBITACEOUS PLANTS. 

fine loam to raise the hill two or three inches above the sur- 
rounding level. On the top of the hill thus formed, plant 
twelve or fifteen seeds ; and, when the plants are well up, 
thin them out-from time to time as they progress in size. 
Finally, when all danger from bugs and other insect depreda- 
tors is past, leave but two or three of the most stocky and 
promising plants to a hill. When the growth is too luxuri- 
ant, many practise pinching or cutting off the leading shoots ; 
and, when the young fruit sets in too great numbers, a portion 
should be removed, both for the purpose of increasing the 
size and of hastening the maturity of those remaining. 
" Keep the fruit from being injured by lying on the ground ; 
and if slate, blackened shingles, or any dry, dark material, 
be placed beneath it, by attraction of the sun's rays, the fruit 
will ripen earlier and better." 

The striped bug (^Galeruca vittatd) is the most serious 
enemy with which the young melon-plants have to contend. 
Gauze vine-shields, though the most expensive, are unques- 
tionably the most effectual preventive. Boxes either round 
or square, twelve or fifteen inches in depth, and entirely 
uncovered at the top, if placed over the hills, will be found 
useful in protecting the plants. The flight of the bug being 
generally nearly parallel with the surface of the ground, 
very few will find their way within the boxes, if of the depth 
required. Applications of guano, ashes, dilutions of oil-soap, 
and plaster of Paris, applied while the plants are wet, will be 
found of greater or less efficacy in their protection. The 
pungent smell of guano is said to prevent the depredation 
of the flea-beetle, which, in many localities, seriously injures 
the plants early in the season, through its attacks on the 
seed-leaves. 



THE MUSKMELON, 173 

THE MUSKMELON. 

Cucumis melo. 

Plant running, — varying in length from five to eight 
feet ; leaves large, angular, heart-shaped, and rough on the 
upper and under surface ; flowers yellow, one-petalled, five- 
pointed, and about an inch in diameter ; seeds oval, flat, 
generally yellow, but sometimes nearly white, about four 
tenths of an inch in length, and three sixteenths of an inch 
in breadth, — the size, however, varying to a considerable 
extent in the different varieties. An ounce contains from 
nine hundred to eleven hundred seeds ; and they retain their 
germinative properties from eight to ten years. 

Varieties. — These are exceedingly numerous, in conse- 
quence of the great facility with which the various kinds 
intermix or hybridize. Varieties are, however, much more 
easily produced than retained ; consequently, old names are 
almost annually discarded from the catalogues of seedsmen 
and gardeners, and new names, with superior recommenda- 
tions, offered in their stead. The following list embraces 
most of the kinds of much prominence or value now culti- 
vated either in Europe or this country : — 

Fruit nearly spherical, but rather longer than Beeehwood. 
broad, — usually five or six inches in diameter ; skin green- 
ish-yellow, thickly and regularly netted ; flesh green, melt- 
ing, sugary, and excellent. An early and fine variety. 

A large-fruited, late variety ; form variable, Black-Kock 

Cantaloupe, 
but generally round, and flattened at the ends ; Loud. 

size large, — ten inches in diameter, eight inches deep, and 
weighing eight or ten pounds. The skin varies in color 
from grayish-green to deep green ; becomes yellow at matu- 
rity, and is thickly spread with knobby bunches, or small 
15* 



174 



CUCURBITACEOXJS PLANTS. 



protuberances. Rind very thick ; flesh reddish-orange, melt- 
ing, and sugary. It requires a long season for its full per- 
fection. 

Christiana. This variety was originated by the late Cap- 
tain Josiah Lovett, of Beverly, Mass. Form roundish ; size 
rather small, — average specimens measuring nearly the 
same as the Green Citron ; skin yellowish-green ; flesh yel- 
low, sweet, juicy, and of good quality. Its early maturity 
is its principal recommendation ; the Green Citron, Nutmeg, 
and many other varieties, surpassing it in firmness of flesh, 
sweetness, and general excellence. 

It would probably ripen at the North, or in short seasons, 
when other sorts generally fail. 



Citron. 

Gkeen-fleshed 

ciTEON. gkeen the ends, 



CiTKON. 



Fruit nearly round, but flattened slightly at 
deeply and very regularly ribbed ; 
size medium, or rather small, — average speci- 
mens measuring about six inches in diameter, and five inches 
and a half in depth ; skin green, and thickly netted, — when 

fully mature, the green 
becomes more soft and 
mellow, or of a yellow- 
ish shade ; flesh green, 
quite thick, very juicy, 
and of the richest and 
most sugary flavor. It 
is an abundant bearer, 
quite hardy, and remark- 
ably uniform in its qual- 
ity. It is deservedly the most popular as a market sort ; 
and for cultivation for family use, every thing considered, 
has few superiors. 

In common with the Carolina Watermelon, the Green 




Green Citron Melon. 



THE MUSKMELON. 175 

Citron is extensively grown at the South for shipping to the 
northern portions of the United States ; appearing in the 
markets of New York and Boston three or four weeks in 
advance of the season of those raised in the same vicinity 
in the open ground. 

This variety possesses little merit aside from Early Canta- 
1 • T • Til loupe, 

its very early maturity. It is a roundish melon, 

flattened a little at the ends, ribbed, and of comparatively small 

size ; usually measuring about five inches in diameter. Skin 

yellowish, often spotted with green, and sometimes a little 

warty ; rind quite thick ; flesh reddish-orange, sweet, and 

of good flavor. 

It is exceedingly variable in size, form, and color. 

Fruit rather small, round, depressed, strongly Hardy Ridge. 

Loud. 

ribbed, and irregularly warted all over its sur- 
face ; skin dull yellow, mottled with dull green ; flesh an 
inch thick, bright orange-red, sweet, and well flavored ; rind 
thick ; weight from three to four pounds. Not an early, but 
a productive variety. 

Fruit very oval, large, strongly ribbed ; skin Large-ribbed 
n 1-11 T . T , Netted, 

yellow, very thickly netted, sometimes so closely common musk- 

MELON. 

as to cover nearly the entire surface ; flesh sal- 
mon-yellow, remarkably 
thick and sweet, but not 
fine-grained or melting, 
when compared with the 
more recent and improved 
varieties. 

Hardy and productive. 
In good soil and favorable 
seasons, the fruit some- t xt .. ^ ,, , . 

' uvyxiiw Large Netted Muskmelon. 




176 



CTJCURBITACEOUS PLANTS. 



times attains a length of fifteen inches, and weighs upwards 
of twenty pounds. 

Monroe's ' A comparatively new variety. The fruit is 
Green Flesh. r j j 

Vil. nearly spherical, but tapers slightly towards 

the stem, and is rather regularly as well as distinctly ribbed. 

Its diameter is about five inches. Cicatrix large ; skin 

greenish-yellow, thickly and finely netted over the entire 

surface ; rind thin ; flesh green, remarkably transparent, 

comparatively thick, very melting, and highly perfumed. 



Nutmeg. Fruit oval, regularly ribbed, eight or nine 

inches in length, and about six inches in its broadest diam- 
eter ; skin pale green, and thickly netted ; 
rind thin; flesh light green, rich, sweet, 
melting, and highly perfumed. 

The Nutmeg Melon has been long in 
cultivation, and is almost every where to 
be found in the vegetable garden, though 
seldom in a perfectly unmixed state. When 
the variety is pure, and the fruit perfectly 
ripened, it is of most delicious excellence, 
and deservedly ranked as one of " the 
best." 




Nutmeg Melon. 



Orange Can- An oval variety, about six inches in length 
taloupe. , ^ . , . 1. 1 . , 

by five inches m diameter, rather prominently 

ribbed. Skin yellow, marbled with green, thickly netted 
about the stem, and sparsely so over the remainder of the 
surface ; rind thick ; flesh reddish-orange, sweet, highly per- 
fumed, and of good flavor. Very early and productive. 



Pine-Apple. Form roundish, inclining to oval, either 
without ribs or with rib-marking faintly defined ; size 



THE MUSKMELON. 177 

small, — the average diameter being about five inches and a 
half; skin olive-green, with net-marketings more or less 
abundant ; rind thin ; flesh green melting, sweet, and per- 
fumed. Season early. 

It is an excellent sort, easily grown, and very productive. 

Fruit o;enerally somewhat flattened, but vari- Prescott Can- 
taloupe. Vil. 
able in form, deeply ribbed ; size large, — well- 
grown specimens measuring eight or ten inches in diameter, 
and weighing from seven to nine pounds ; skin thickly cov- 
ered with small tubercles ; color varying from grayish-green 
to clear green, more or less deep, changing to yellow at ma- 
turity ; rind very thick ; flesh orange-red, sugary and melt- 
ing, and of delicious flavor. 

There are numerous sub-varieties, as groMm by difl'erent 
gardeners, varying somewhat in form, color, and time of ma- 
turity ; all, however, corresponding nearly with the above 
description, though known by diflerent names, as the " White,'* 
'' Gray," " Black," " Prescott," &c. Much esteemed in 
France, and extensively grown by market-gardeners in the 
vicinity of Paris. 

This variety much resembles the Pine-apple. Skillman's 
*^ Fine-netted. 

Form rounded, flattened slightly at the ends ; 

flesh green, sugary, melting, and excellent. It has been 

pronounced " the earliest of the green-fleshed sorts." 

A recently introduced variety of English ori- Victory of 
gin. Fruit egg-shaped, faintly ribbed, rounded 
at the blossom-end, and slightly contracted towards the stem, 
— at the insertion of which, it is flattened to a small, plane 
surface ; size medium, — about six inches deep, and five 
inches in diameter ; skin green, clouded with yellow, and 
sparsely covered with fine net-markings ; skin thin ; flesh 
green. 



178 CUCUIIBITACEOUS PLANTS. 

"White Japan. A recently introduced, roundish, medium- 
sized, or rather small variety ; skin cream- white and very 
thin ; flesh thick, remarkably sweet 
and fine flavored, — if the fruit is 
well matured, almost rivalling that of 
the Green Citron. It ripens early, 
and is quite productive. 

Of the numerous new sorts that 
have been oflfered to the public within 
White jnpan Melon. ^j^g p^g^ ^y^Q qj. three ycars, this ap- 
pears to be one of the most desirable. 




PERSIAN MELONS. Trans. 

These differ remarkably from the varieties commonly cul- 
tivated. They are destitute of the thick, hard rind which 
characterizes the common sorts, and which renders so large 
a portion of the fruit useless. On the contrary, the Persian 
melons are protected by a skin so thin and delicate, that they 
are subject to injury from causes that Avould produce no per- 
ceptible eff'ect on the sorts in general cultivation. As a class, 
they are not only prolific, but their flesh is extremely tender, 
rich, and sweet, and flows copiously with a cool juice, which 
renders them still more grateful. They are, however, not 
early ; and, for their complete perfection, require a long and 
warm season. 

Varieties : — 
Dampsha, Flesh dark srreen near the skin, rather whitish 

towards the centre, quite melting, and of excel- 
lent flavor. The first-produced fruit in the season is some- 
what cylindrical, bluntly pointed at both ends ; the whole 
surface being prominently netted, and of a pale yellow or 



PERSIAN MELONS. 179 

dark olive color. The secondary crop has the fruit more 
pointed and less netted, and the skin becomes much darker. 
Like the other varieties of winter melons, it may be pre- 
served a long time after being taken from the vines, if sus- 
pended in a dry room. Weight four to five pounds. 

This resembles the Geree Melon in color, as Daree. Trans. 
well as in many other respects. It is of the same form ; but 
the rind, when netted, exhibits coarser reticulations. The 
flesh is white, thick, crisp, and melting ; when fully ripened, 
very sweet, but rather insipid if imperfectly matured. It is 
always, hoAvever, cool and pleasant. 

A handsome green fruit. In shape, it is Geree. Trans. 
oval, or ovate ; and measures eight inches in length by four 
inches and a half in breadth. The skin is closely mottled 
Avith dark sea green upon a pale gi'ound, and is either netted 
or not. In the former case, the meshes are very close ; by 
which character, it may be readily distinguished from the 
Daree. Stalk very short ; flesh an inch and a half or two 
inches thick, bright green, melting, very sweet, and highly 
flavored. Though perhaps equally rich, it is not so beau- 
tiful or so juicy as the Melon of Keiseng. A good bearer, 
but requires a warm, long season. 

A handsome large-sized, ribbed fruit, shaped Germek. 

J vet its* 

like a compressed sphere ; usually six inches in large gekmek. 
length, and from seven to nine inches in diameter. Skin 
deep green, closely netted ; flesh from an inch and a half to 
two inches thick, clear green, firm, juicy, and high flavored. 
This is an excellent variety, an abundant bearer, ripens 
early, and exceeds in size any of the Persian melons. 



A handsome egg-shaped fruit, five inches long Green Hoo- 

Sfunee. Ivans, 



180 CUCURBITACEOUS PLANTS. 

by four inches broad ; when unripe, of a very deep green ; 
but, in maturity, acquiring a fine, even, light green, regu- 
larly netted surface, which, on the exposed side, becomes 
rather yellow. The flesh is pale greenish-white, tender and 
delicate, full of a highly perfumed, pleasant, sweet juice ; the 
rind is very thin ; the seeds are unusually large. 

It is a variety of much excellence, a great bearer, and one 
of the hardiest of the Persian melons. 

Green Valen- A winter sort. Although not rich in flavor, 
cia. Mclnt. ^ ^ . . . 

it is firm, saccharine, and juicy ; and upon 

the whole, if fully ripened, a more desirable melon than 

many of the summer varieties. 

Ispahan. This has been pronounced " the most deli- 

Trans. 

Sweet Ispahan, cious of all mclous." The fruit is cgg-shaped, 
varying in length from eight to twelve inches, and weighing 
from six to eight pounds ; skin nearly smooth, of a deep sul- 
phur-yellow ; flesh nearly white, extending about half way 
to its centre, crisp, sugary, and very rich. 

It is a variety of much excellence, but is fully perfected 
only in favorable seasons. 

Melon of Kei- A beautiful egg-shaped fruit, eight inches 
seng. Loud. 

long, five inches wide in the middle, six inches 

wide at the lower extremity ; very regularly and handsomely 

formed. Color pale lemon-yellow ; flesh from an inch and a 

half to two inches and a quarter thick, nearly white, flowing 

copiously with juice, extremely delicate, sweet, and high 

flavored, very similar in texture to a well-ripened Beurre 

pear ; rind thin, but so firm that all the fleshy part of the 

fruit may be eaten. 

It differs from the Sweet Ispahan in being closely 

netted. 



PERSIAN MELONS. 181 

A fruit of regular figure and handsome ap- Melon of 

Seen, 
pearance, seven inches long by five inches wide. 

Shape ovate, with a small mamelon at the apex ; surface 

pale dusky yellow,. regularly and closely netted, except the 

mamelon, which is but little marked ; rind very thin ; flesh 

from an inch and a half to two inches thick, pale green, 

sometimes becoming reddish towards the inside, exceedingly 

tender and juicy ; juice sweet, and delicately perfumed. A 

good bearer, but requires a long season. Named from 

Seen, a village near Ispahan ; where the variety was 

procured. 

This ripens about a week earlier than the Small Ger- 
_ _^ . mek. Trans. 

Large Germek, but is not so valuable a fruit. 

In form it is a depressed sphere, with about eight rounded 

ribs. It measures four inches in depth by four inches and a 

half in width. The skin is even, yellowish, with a little 

green about the interstices, obscurely netted; the flesh is 

green, inclining to reddish in the inside, an inch and a half 

thick, juicy, and high flavored ; skin very thin. The pulp 

in which the seeds are immersed is reddish. It is not a 

great bearer, and the vines are tender. 

Fruit oval and much netted, dark green in Striped Hoo- 
. . 1 ,. samee. Trans. 

broad stripes, with narrow intervals of dull 

white, which become faintly yellow as the fruit ripens ; pulp 
externally green, but more internally pale red, excessively 
juicy, and more perfectly melting than that of the famous 
Ispahan Melon. 

It is sweeter and higher flavored than any other Per- 
sian variety, but requires a long, warm season for its full 
perfection. 

16 



182 CUCURBITACEOUS PLANTS. 

THE WATERMELON. 

Cucurbita citrullus. 

Plant running, — the length varying from eight to twelve 
feet ; leaves bluish-green, five-lobed, the lobes rounded at the 
ends ; flowers pale yellow, about an inch in diameter ; fruit 
large, roundish or oblong, green, or variegated with diiFerent 
shades of green ; seeds oval, flattened, half an inch long, five 
sixteenths of an inch broad, — the color varying according 
to the variety, being either red, Avhite, black, yellowish or 
grayish brown. An ounce contains from a hundred and 
seventy-five to two hundred seeds, and they retain their 
vitality eight years. 

The Watermelon is more vigorous in its habit than 
the Muskmelon, and requires more space in cultivation ; the 
hills being usually made eight feet apart in each direction. 
It is less liable to injury from insects, and the crop is conse- 
quently much more certain. The seed should not be planted 
till May, or before established warm weather ; and but two 
good plants allowed to a hill. 

The varieties are as follow ; — 

Apple- A rather small, nearly round sort, deriving 

seeded. 

its name from its small, peculiar seeds, which, 

in form, size, and color, are somewhat similar to those of 
the apple. Skin deep, clear green ; rind very thin ; flesh 
bright red to the centre, sweet, tender, and well-flavored. 
It is hardy, bears abundantly, seldom fails to ripen per- 
fectly in the shortest seasons, and keeps a long time after 
being gathered. 



Black Fruit of large size, roundish or oblong, gen- 

spanish. ' erally more or less distinctly ribbed ; skin very 

dark or blackish green ; rind half an inch thick ; flesh deep 



THE WATERMELON. 



183 




Black Spanish Water-melon. 



red (contrasting finely with 
the daep green color of the 
skin) , fine-grained, sugary, 
and of excellent flavor. The 
variety is hardy, productive, 
thrives well, matures its fruit 
in the Northern and Eastern 
States, and is decidedly one 
of tlie best for general cul- 
tivation. Seeds dark brow^n, 
or nearly black. 



The Bradford Bradford. 
W.D.BrincMe. 
is a highly prized. 



size large ; 



form oblong ; skin dark 



South Carolina variety 
green, with gray, longitudinal stripes, mottled and reticulated 
with green ; rind not exceeding half an inch in thickness ; 
seed yellowish- white, slightly mottled, and with a yellowish- 
brown stripe around the edge ; flesh fine red to the centre ; 
flavor fine and sugary ; quality " best.'* 



Fruit of large size, and of an oblong form, Carolina. 




Carolina Water-melon, 



usually somewhat swollen towards the blossom-end ; skin 
deep green, variegated with pale green or wdiite ; flesh deep 



184 CUCURBITACEOUS PLANTS. 

red, not fine-grained, but crisp, sweet, and of fair quality ; 
fruit frequently hollow at the centre ; seeds black. 

This variety is extensively grown in the Southern States 
for exportation to the North, where it appears in the markets 
about the beginning of August, and to some extent in July. 
Many of the specimens are much less marked with stripes 
and variegations than the true Carolina ; and some ship- 
ments consist almost entirely of fruit of a uniform deep green 
color, but of the form and quality of the Carolina. 

Downing mentions a sub-variety with pale yellow flesh 
and white seeds. 

Citron "Water- Form nearly spherical ; size rather small, — 
melon. 

average specimens measuring six or seven 

inches in diameter ; color pale green, marbled with darker 

shades of green ; flesh white, solid, tough, seedy, and very 

squashy and unpalatable in its 

crude state. It ripens late in 

the season, and will keep until 

December. "It is employed in 

the making of sweetmeats and 

preserves, by removing the rind 

or skin and seeds, cutting the 

flesh into convenient bits, and 

Citron Watermelon. i •!• • • i • i i 

boilmg m sirup which has been 
flavored with ginger, lemon, or some agreeable article. Its 
cultivation is the same as that of other kinds of melons." — 

New American Cyclopcedia. 

Clarendon. Size larere : form oblong ; skin mottled-ffray, 

W. D. Brinckle. . . & -" 

dakk-speckled. with dark green, interrupted, longitudinal stripes, 
irregular in their outline, and composed of a succession of 
peninsulas and isthmuses ; rind thin, not exceeding half an 
inch ; seed yellow, with a black stripe extending round the 




THE WATERMELON. 185 

edge, and from one to three black spots on each side, — the 
form and number corresponding on the two sides ; flesh 
scarlet to the centre ; flavor sugary and exquisite, and qual- 
ity " best." 

This fine melon originated in Clarendon county, South 
Carolina ; and, when pure, may at all times be readily 
recognized by the peculiarly characteristic markings of the 
seeds. 

A large, pale green sort ; when unmixed, lee-Cream, 
readily distinguishable from all other varieties. Form nearly 
round, but sometimes a little depressed at the extremities ; 
rind thicker than in most varieties : flesh white, sweet and 
tender, and of remarkably fine flavor ; seeds white. 

It is prolific, and also early ; and is remarkably well 
adapted for cultivation in cold localities, or where the seasons 
are too short for the successful culture of the more tender 
and late kinds. Its pale green skin, white flesh, and white 
seeds, are its prominent distinctive peculiarities. 

This variety is said to have been introduced Imperial. 

Down. 

from the Mediterranean. Fruit round, or ob- 
late, and of medium size ; skin pale green, with stripes and 
variegations of white or paler green ; rind thin ; flesh pale 
red, crisp, sweet, and of excellent flavor ; seeds reddish- 
brown. Very productive, but requires a warm situation and 
a long season for its complete perfection. 

This variety is similar to the Mountain Sweet. Mountain 

Sprout. 
It is of large size, long, and of an oval form. 

Skin striped and marbled with paler and deeper shades of 

green ; rind thin, — measuring scarcely half an inch in 

thickness ; flesh scarlet, a little hollow at the centre, crisp, 

sugary, and of excellent flavor. 

16* 



186 CUCURBIT ACEOUS PLANTS. 

Like the Mountain Sweet, it is a favorite market sort. It 
is not onlj of fine quality, but very productive. Seeds 
russet-browUo 



Mountain A large, long, oval variety, often contracted 

Sw^eet. 

towards the stem in the form of .i neck ; skin 

striped and marbled with different shades of green ; rind 




Mountain Sweet Watermelon. 



rather thin, measuring scarcely half an inch in thickness ; 
flesh scarlet, and solid quite to the centre ; seeds pale russet- 
brown, but often of greater depth of color in perfectly ma- 
tured specimens of fruit. 

A popular and extensively cultivated variety, quite hardy, 
productive, and of good quality. " For many years it was 
universally conceded to be the best market sort cultivated 
in the Middle States, but of late has lost some of the proper- 
ties that recommended it so highly to favor. This deteriora- 
tion has probably been owing to the influence of pollen from 
inferior kinds grown in its vicinity." 

Odell's Large A remarkably large variety, the fruit some- 

"White. ... 

w. D. Brinckie. times weighing sixty pounds ; form round ; 

skin gray, with fine green netM^ork spread over its uneven 

surface ; rind nearly three fourths of an inch in thickness ; 

seeds large, gi-ayish-black, and not numerous ; flesh pale 



THE WATERMELON. , 187 . 

red ; flavor fine ; quality very good. Productiveness said to 
exceed that of most other kinds. 

This remarkably large melon originated with a negro man 
on the property of Colonel A. G. Sumner, of South Carolina. 
Its large size, and long keeping quality after being separated 
from the vine, will recommend the variety, especially for the 
market. 

Form oval, of medium size ; skin pale green, Orange, 

marbled with shades of deeper green ; rind half an inch in 
depth, or of medium thickness ; flesh red, not fine-grained, 
but tender, sweet, and of good quality. When in its mature 
state, the rind separates readily from the flesh, in the manner 
of the peel from the flesh of an orange. 

When first introduced, the variety was considered one of 
the best quality ; but it appears to have in some degree 
deteriorated, and now compares unfavorably with many 
other sorts. 

Plant running, — the foliage and general habit Pie-Melon. 

„ -, , , California PiE- 

resemblmg the Common Watermelon, but yet melon. 
distinguishable by its larger size, more hairy stem, and its 
more stocky and vigorous character ; fruit oblong, very 
large, often sixteen inches and upwards in length, and from 
eight to ten inches in diameter ; skin yellowish-green, mar- 
bled with diiferent shades of light green or pea green ; flesh 
white, succulent, somewhat tender, but quite unpalatable, or 
with a squash-like flavor, in its crude state. As intimated 
by the name, it is used only for culinary purposes. 

This melon should be cooked as follows : After removing 
the rind, cut the flesh into pieces of convenient size, and 
stew until soft and pulpy. Lemon-juice, sugar, and spices 
should then be added ; after which, proceed in the usual 
manner of making pies from the apple or any other fruit. 



188 CUCURBITACEOUS PLANTS. 

If kept from freezing, or from dampness and extreme cold, 
the Pie-melon may be preserved until March. 

Ravenscroft. Size laroje ; form oblong ; skin dark green, 

\V. D. Brinckle. ^ . , . ^ ^ , , . , „ 

iamtly striped and marked with green ot a 
lighter shade, and divided longitudinally by sutures from an 
inch and a quarter to two inches apart ; rind not more than 
half an inch in thickness ; seed cream-color, tipped with 
brown at the eye, and having a brown stripe around the 
edge ; flesh fine red, commencing abruptly at the rind, and 
extending to the centre ; flavor delicious and sugary ; quality 
*'best." 

This valuable watermelon originated with Colonel A. G. 
Sumner, of South Carolina. 

Souter. Size laroje, sometimes welghinor twenty or 

W.D.Brlnckle. • ,, i 

thirty pounds ; form oblong, occasionally round- 
ish ; skin peculiarly marked with finely reticulated, isolated 
gray spots, surrounded by paler green, and having irregular, 
dark green, longitudinal stripes extending from the base to 
the apex ; rind thin, about half an inch thick ; seed pure 
cream-white, with a faint russet stripe around the edge ; 
flesh deep red to the centre ; flavor sugary and delicious ; 
quality " best." Productiveness said to be unusually great. 
This excellent variety originated in Sumter District, 
South Carolina. 



PAPANJAY, OR SPONGE CUCUMBER. 

Cucumis acutangulus. 

This is an East Indian plant, with a creeping stem, and 

angular, heart-shaped leaves. The flowers (several of which 

are produced on one stem) are yellow ; the fruit is ten or 

twelve inches in length, about an inch and a half in diameter, 



PRICKLY-FRUITED GHERKIN. 189 

deeply furrowed or grooved in the direction of its length, 
forming ten longitudinal^ acute angles ; the skin is hard, and 
of a russet-yellow color ; the seeds, five hundred of which 
are contained in an ounce, are black, hard, and rough, and 
quite irregular in form. 

Use. — The fruit is eaten while it is quite young and small, 
served in the manner of cucumbers, or like vegetable mar- 
roAv. When fully ripened it is exceedingly tough, fibrous, 
and porous, and is sometimes used as a substitute for sponge ; 
whence the name. 



PEICKLY-FRUITED GHERKIN. 

Gherkin. AYest Indian Cucumber. Jamaica Cucumber. Cucumis 
angiu'ia. 

This species is said to be a native of Jamaica. The habit 
of the plant is similar to that of the Globe Cucumber, and 
its season of maturity is nearly the same. The surface of 
the fruit is thickly set with spiny nipples, and has an appear- 
ance very unlike that of the Common Cucumber. It is com- 
paratively of small size, and of a regular, oval form, — 
generally measuring about two inches in length by an inch 
and a third in its largest diameter ; color pale green ; flesh 
greenish-white, very seedy and pulpy. The seeds are quite 
small, oval, flattened, yellowish-white, and retain their 
vitality five years. 

It is somewhat later than the Common Cucumber, and 
requires nearly the whole season for its full development. 
Plant in hills about five feet apart ; cover the seeds scarcely 
half an inch deep, and leave three plants to a hill. 

The Prickly-fruited Gherkin is seldom served at table 
sliced in its crude state. It is principally grown for pickling ; 
for which purpose it should be plucked when about half 
grown, or while the skin is tender, and can be easily broken 



190 CUCURBITACEOUS PLANTS. 

by the nail. As the season of maturity approaches, the rind 
gradually hardens, and the fruit becomes worthless. In all 
stages of its growth, the flesh is comparatively spongy; 
and, in the process of pickling, absorbs a large quantity of 



THE PUMPKIN. 

Cucurbita pepo. 

Under this head, on the authority of the late Dr. T. W. 
Harris, should properly be included " the common New 
England field-pumpkin, the bell-shaped and crook-necked 
winter squashes, the Canada crook-necked, the custard 
squashes, and various others, all of which (whether rightly 
or not, cannot now be determined) have been generally re- 
ferred by botanists to the Cucurhita pejw of Linneeus." 

The term " pumpkin," as generally used in this country by 
writers on gardening and agriculture, and as popularly un- 
derstood, includes only the few varieties of the Common 
New England Pumpkin that have been long grown in fields 
in an extensive but somewhat neglectful manner ; the usual 
practice being to plant a seed or two at certain intervals in 
fields of corn or potatoes, and afterwards to leave the grow- 
ing vines to the care of themselves. Even under these cir- 
cumstances, a ton is frequently harvested from a single acre, 
in addition to a heavy crop of corn or potatoes. 

The Pumpkin was formerly much used in domestic econo- 
my ; but, since the introduction of the Crook-necks, Boston 
Marrow, Hubbard, and other improved varieties of squashes, 
it has gradually fallen into disuse, and is now cultivated 
principally for agricultural purposes. 

Varieties. — The following are the principal varieties, al- 
though numerous intermediate sorts occur, more or less 
distinct, as well as more or less permanent in character : — ■ 



THE PUMPKIN. 191 

The Canada Pumpkin is of an oblate form, Canada 

Pump kin- 
inclining to conic, and is deeply and regularly vermoxtPump- 

ribbed. When well grown, it is of compara- 
tively large size, and measures thirteen or fourteen inches in 
diameter, and about ten inches in depth. Color fine, deep 
orange-yell6w ; skin or shell rather thick and hard ; flesh 
yellow, fine-grained, sweet, and well flavored. Hardy and 
productive. 

Compared with the common field variety, the Canada is 
much more flattened in its form, more regularly and deeply 
ribbed, of a deeper and richer color ; and the flesh is gener- 
ally much sweeter, and less coarse and stringy in its texture. 
It seems adapted to every description of soil ; thrives well in 
all climates ; and is one of the best sorts for agricultural 
purposes, as well as of good quality for the table. 

The plants of this variety are remarkably Cheese 

^ -^ '' Pumpkin. 

strong and vigorous, with large, deep green 

leaves. The fruit is much flattened, deeply and rather regu- 
larly ribbed, broadly dishing about the stem, and basin-like 
at the opposite extremity. It is of large size ; and, when 
well grown, often measures fifteen or sixteen inches in diam- 
eter, and nine or ten inches in depth. Skin fine, deep red- 
dish-orange, and, if the fruit is perfectly matured, quite hard 
and shell-like ; flesh very thick, yellow, fine-grained, sweet, 
and well flavored. The seeds are not distinguishable from 
those of the Common Field Pumpkin. 

The Cheese Pumpkin is hardy, remarkably productive, 
and much superior in all respects to most of the field-grown 
sorts. Whether the variety originated in this country, 
cannot probably now be determined ; but it was extensively 
disseminated in the Middle States at the time of the Ameri- 
can revolution, and was introduced into certain parts of New 
England by the soldiers on their return from service. After 



192 



CUCURBITACEOUS PLANTS. 



a lapse of more than seventy-five years, — during wliieh time 
it must have experienced great diversity of treatment and 
culture, — it still can be found in its original type ; having 
the same form, color, size, and the same thickness and 
quality of flesh, which it possessed at the time of its intro- 
duction. 



Common Plant of vigorous, stocky habit, extendinsr 

Yellow Field & ' J 5 

Pumpkin, twelve feet and upwards in length ; fruit 

rounded, usually a little more deep than broad, flattened 
at the ends, and rather regularly, and more or less promi- 
nently, ribbed. Its size is much afifected by soil, season, and 

the purity of the seed. 
Average specimens will 
measure about fourteen 
inches in length, and 
eleven or twelve inches 
in diameter. Color rich, 
clear orange - yellow ; 
skin, or rind, if the fruit 
is well matured, rather 
dense and hard ; flesh, 
variable in thickness, but 
averag:ing about an inch 
and a half, of a yellow color, generally coarse-grained, and 
often stringy, but sometimes of fine texture, dry, and of good 
quality ; seeds of medium size, cream-yellow. 

The cultivation of the Common Yellow Field Pumpkin in 
this country is almost coeval with its settlement. For a long 
period, few, if any, of the numerous varieties of squashes, 
now so generally disseminated, were known ; and the Pump- 
kin was not only extensively employed as a material for pies, 
but was much used as a vegetable, in the form of squash, at 
the table. During the struggle for national independence, 




Common Yellow Field Pumpkin. 



THE PUMPKIN. 193 

wlien the excessively high prices of sugars and molasses pre- 
vented their general use, it was the practice to reduce by 
evaporation the liquid in which the pumpkin had been 
cooked, and to use the saccharine matter thus obtained as a 
substitute for the more costly but much more palatable sweet- 
ening ingredients. When served at table in the form of a 
vegetable, a well-ripened, fine-grained pumpkin was selected, 
divided either lengthwise or crosswise ; the seeds extracted ; 
the loose, stringy matter removed from the inner surface 
of the flesh ; and the two sections, thus prepared, were baked, 
till soft, in a common oven. The flesh was then scooped from 
the shell, pressed, seasoned, and served in the usual form. 
By many it is still highly esteemed, and even preferred for 
pies to the squash, or the more improved varieties of pump- 
kins ; but its cultivation at present is rather for agricultural 
than for culinary purposes. 

A large, yellow, field variety, not unlike the Connecticut 
. Field Pump- 

Common Yellow in form, but with a softer kin. 

skin, or shell. It is prolific, of fair quality as an esculent, 
and one of the best for cultivating for stock or for agricul- 
tural purposes. 

Plant hardy and vigorous, not distin™shable Long Yellow 
from that of the Common Yellow variety ; fruit kin. 

oval, much elongated, the length usually about twice the 
diameter ; size large, — well-grown specimens measuring six- 
teen to twenty inches in length, and nine or ten inches in 
diameter ; surface somewhat ribbed, but with the markings 
less distinct than those of the Common Yellow ; color bright 
orange-yellow ; skin of moderate thickness, generally easily 
broken by the nail ; flesh about an inch and a half in thick- 
ness, yellow, of good but not fine quality, usually sweet, but 
watery, and of no great value for the table. 
17 



194 CUCURBITACEOUS PLANTS. 

It yields abundantly ; is well adapted for planting among 
corn or potatoes ; may be profitably raised for feeding out 
to stock ; keeps well when properly stored ; and selected 
specimens will aiFord a tolerable substitute for the squash in 
the kitchen, particularly for pies. 

Between this and the Common Yellow there are various 
intermediate sorts ; and, as they readily hybridize with each 
other, it is with difficulty that these varieties can be preserved 
in a pure state. Only one of the sorts should be cultivated, 
unless there is sufficient territory to enable the cultivator to 
allow a large distance between the fields where the different 
varieties are grown. 

Nantucket. Form flattened or depressed, but sometimes 
"NiGGEK-HEAD." obloug Or bell-shapcd, often faintly ribbed ; size 
medium or rather small ; color deep green, somewhat mel- 
lowed by exposure to the sun, or at full maturity ; skin or 
shell thick and hard, and more or less thickly covered with 
prominent, wart-like excrescences ; flesh comparatively thick, 
yellow, sweet, fine-grained, and of excellent flavor, — com- 
paring favorably in all respects with that of the Sugar 
Pumpkin. It is a productive sort, and its flesh much drier 
and more sugary than the peculiar, green, and warty appear- 
ance of the fruit would indicate. 

"When cooked, it should be divided into pieces of con- 
venient size ; the seeds, and loose, stringy parts removed 
from the inner surface of the flesh, and then boiled or baked 
in the skin or shell ; afterwards scooping out the flesh, as is 
practised with the Hubbard Squash, or other hard-shelled 
varieties of pumpkins. It is an excellent pie-variety, and 
selected specimens will be found of good quality when served 
as squash at the table. Season from February to March. 

St^^ed Field Habit of the plant, and form of the fruit, 



THE PUMPKIN. 195 

similar to the Common Yellow Field Pumpkin. The size, 
however, will average less ; although specimens may some- 
times be procured as large as the dimension given for the 
Common Yellow. Color yelloAv, striped and variegated with 
green, — after being gathered, the green becomes gradually- 
softer and paler, and the yellow deeper ; flesh yellow, mod- 
erately thick, and, though by some considered of superior 
quality, has not the fine, dry, and well-flavored character 
essential for table use ; seeds similar to the foregoing sorts. 
The Striped Field Pumpkin is a hardy sort, and yields 
well. It is, however, exceedingly liable to hybridize Avith 
all the varieties of the family, and is with difl^iculty preserved 
in an unmixed condition. 

Plant similar in its character and general ap- Sugar- 
pearance to the Common Field Pumpkin ; fruit small sugar- 

PUMPKIN. 

small, eight or nine inches at its broadest diam- 
eter, and about six inches in depth ; form much depressed, 
usually broadest near the middle, and more or less distinctly 
ribbed ; skin bright orange-yellow when the fruit is well 
ripened, hard, and shell-like, and not 
easily broken by the nail ; stem quite 
long, greenish, furrowed, and some- 
what reticulated ; flesh of good thick- 
ness, light yellow, fine-grained, sweet, 
and well flavored ; seeds of smaller 
size than, but in other respects simi- 
lar to, those of the Field Pumpkin. 

The variety is the smallest of the 
sorts usually employed for field cul- 
tivation. It is, however, a most sugar-pumpkin. 

abundant bearer, rarely fails in maturing its crops perfectly, 
is of first-rate quality, and may be justly styled an acquisi- 
tion. For pies, it is not surpassed by any of the family ; 




196 CUCURBITACEOUS PLANTS. 

and it is superior for table use to many of the garden 
squashes. The facility with which it hybridizes or mixes 
with other kinds renders it extremely difficult to keep the 
variety pure ; the tendency being to increase in size, to grow 
longer or deeper, and to become warty ; either of which 
conditions may be considered an infallible evidence of de- 
terioration. 

Varieties sometimes occur more or less marbled and spotted 
with green ; the green, however, often changing to yellow 
after harvestins^. 



SNAKE OR SERPENT CUCUMBER. 
Cucumis flexuosus. 

Though generally considered as a species of cucumber, this 
plant should properly be classed with the melons. In its 
manner of growth, foliage, flowering, and in the odor and 
taste of the ripened fruit, it strongly resembles the musk- 
melon. The fruit is slender and flexuous ; frequently meas- 
ures more than three feet in length ; and is often gracefully 
coiled or folded in a serpent-like form. The skin is green ; 
the flesh, while the fruit is forming, is greenish- white, — at 
maturity, yellow ; the seeds are yellowish-white, oval, flat- 
tened, often twisted or contorted like those of some varieties 
of melons, and retain their vitality five years. 

Planting and Cultivation. — The seeds should be planted 
in May, in hills six feet apart. Cover half an inch deep, 
and allow three plants to a hill. 

Use. — The fruit is sometimes pickled in the manner of 
the Common Cucumber, but is seldom served at table sliced 
in its crude state. It is generally cultivated on account 
of its serpent-like form, rather than for its value as an 
esculent. 

Well-grown specimens are quite attractive ; and, as curi- 



THE SQUASH. 197 

ous vegetable productions, contribute to the interest and 
variety of horticultural exhibitions. 



THE SQUASH. 

All the varieties are tender annuals, and of tropical origin. 
They only thrive well in a warm temperature ; and the seed 
should not be sown in spring until all danger from frost is 
past, and the ground is warm and thoroughly settled ; as, 
aside from the tender nature of the plant, the seed is ex- 
tremely liable to rot in the ground in continued damp and 
cold weather. 

Any good, well-enriched soil is adapted to the growth of 
the Squash. The hills should be made from eight to ten 
inches in depth, two feet in diameter, and then filled within 
three or four inches of the surface with well-digested com- 
post ; afterwards adding sufficient fine loam to raise the hill 
an inch or two above the surrounding level. On this plant 
twelve or fifteen seeds, covering about three fourths of an 
inch deep. Keep the earth about the plants loose and clean, 
and from time to time remove the surplus vines, leaving the 
most stocky and vigorous. Three plants are sufficient for a 
hill ; to which number the hills should ultimately be thinned, 
making the final thinning when all danger from bugs and 
other vermin is past. The dwarfs may be planted four feet 
apart ; but the running sorts should not be less than six or 
eight. The custom of cutting or nipping off the leading 
shoot of the running varieties is now practised to some ex- 
tent, with the impression that it both facilitates the formation 
of fruitful laterals and the early maturing of the fruit. 
Whether the amount of product is increased by the process, 
is not yet determined. 

In giving the following descriptions, no attempt has been 
17* 



198 



CUCURBITACEOUS PLANTS. 



made to present them under scientific divisions ; but they 
have been arranged as they are in this country popularly 
understood : — 

Summer Varieties. — 

Apple Plant running, not of stocky habit, but 

Squasli. 
Early Apple. healthy and vigorous ; fruit obtusely conical, 

three inches broad at the stem, and two inches and a half 

in depth ; skin yellowish-white, thin and tender Avhile the 

fruit is young, hard and shell-like when ripe ; flesh dry and 

well flavored in its green state, and often of good quality at 

full maturity. 

The fruit is comparatively small ; and on this account the 

variety is very little cultivated. 



Bush Sum- Plant dwarfish or bushy in habit, generally 
mer AATarted \ . 

Crookneck. about two feet and 'a half in height or length; 

Early Summer 

YE^^o^^ivii- fr^it largest at the blossom-end, and tapering 
Crookneck. Gradually to a ucck, which is solid, and more 

CUCURBITA VeK- C> '' ' 

EucosA. ^^ less curved ; size medium, — average speci- 
mens, when suitable for use, measuring about eight inches in 
length, and three inches in diameter at the 
broadest part ; the neck is usually about 
two inches in thickness ; color clear, bright- 
yellow ; skin very warty, thin, and easily 
broken by the nail while the fruit is young, 
and suitable for use, — as the season of 
maturity approaches, the rind gradually 
becomes firmer, and, when fully ripe, is 
hard and shell-like ; flesh greenish-yel- 
low, dry, and well flavored ; seeds com- 
paratively small, broad in proportion to 
the length, and of a pale yellow color. 
About four hundred are contained in an 

Bush Summer Wanted 
ounce. Crookneck Squash. 




THE SQUASH. 199 

The Bush Summer Crookneck is generally esteemed the 
finest of the summer varieties, but is used only while young 
and tender, or when the skin can be easily pierced or broken 
by the nail. After the fruit hardens, the flesh becomes wa- 
tery, coarse, strong-flavored, and unfit for table use. 

On account of the dwarfish character of the plants, the 
hills may be made four feet apart. Three plants will be suf- 
ficient for a hill. 

This is a sub-variety of the Early Yellow Early "White 
•^ "^ Bush Seal- 

Scalloped. The plant has the same dwarf loped. 

White Patty- 

habit, and the fruit is nearly of the same size ^H;-r^soMME*R 
and form. The principal distinction between 
the varieties consists in the diflference of color. 

By some the white variety is considered a little inferior 
in fineness of texture and in flavor to the yellow ; though the 
white is much the more abundant in the markets. Both of 
the varieties are hardy and productive ; and there is but 
little difierence in the season of their maturity. 

In the month of June, large quantities are shipped from 
the Southern and Middle States to the North and East, where 
they anticipate from two to three weeks the products of the 
home-market gardens ; the facilities afforded by steam trans- 
portation rendering nearly profitless the efibrts of gardeners 
to obtain an early crop. As the variety keeps well, and suf- 
fers little from transportation, the squashes are generally 
found fresh and in good order on their arrival. 



Plant dwarf, of rather erect habit, and about Early Yellow 

Bush Seal- 
two feet and a half in height ; leaves large, loped. 

. ^ . . ^ Cymling. Yel- 

clear green ; fruit somewhat of a hemispherical y^LlJ^'suM^MEi 
form, expanded at the edge, which is deeply '^^^^ ^' 

and very regularly scalloped. When suitable for use, it 
measures about five inches in diameter, and three inches in 




200 CUCURBITACEOUS PLANTS. 

depth ; but, when fully matured, the 
diameter is often ten or twelve inches, 
and even upwards. Color yellow ; skin, 
while young, thin, and easily pierced, — 
at maturity, hard and shell-like ; flesh 
pale yellow, tolerably fine-grained, and 
Early Yellow Bush Scalloped. ^^^^^^ flavored, — not, howevcr, quitc so 

dry and sweet as that of the Summer Crookneck ; seeds 
broader in proportion to their length than the seeds of most 
varieties, and of comparatively small size. Four hundred 
and twenty-five weigh an ounce. 

This variety has been common to the gardens of this 
country for upwards of a century, during which period the 
form and general character have been very slightly, if at all, 
changed. When grown in the vicinity of the Bush Summer 
Crookneck, the surface sometimes exhibits the same wart-like 
excrescences ; but there is little difficulty in procuring seeds 
that will prove true to the description above given. 

Like the Summer Crookneck, the scalloped squashes are 
used while young or in a green state. After the hardening 
of the skin, or shell, the flesh generally becomes coarse, wa- 
tery, strong-flavored, and unfit for the table. 

The hills should be made about four feet apart, and three 
plants allowed to a hill. Season from the beginning of July 
to the middle or last of August. 

Egg Squash. An ornamental variety, generally cultivated 
EKA. for its peculiar, egg-like fruit, which usually 

measures about three inches in length, and two inches or 
two and a half in diameter. Skin, or shell, white. It is 
seldom used as an esculent ; though, in its young state, 
the flesh is quite similar in flavor and texture to that of 
the scalloped varieties. "If trained to a trellis, or when 
allowed to cover a dry branching tree, it is quite orna- 



THE SQUASH. 201 

mental, and, in its ripened state, is quite interesting, and 
attractive at public exhibitions." Increase of size indicates 
mixture or deterioration. 

*' It lias been generally supposed, that the Egg-squash was 
a native of Astrachan, in Tartary. Dr. Loroche included it 
in a list of plants not natives of Astrachan, but cultivated 
only in gardens where it is associated with such exotics as 
Indian corn, or maize, with which it was probably introduced 
directly or indirectly from America. We also learn from 
Loroche that this species varied in form, being sometimes 
pear-shaped ; that it was sometimes variegated in color with 
green and white, and the shell served instead of boxes. 
Here we have plainly indicated the little gourd-like, hard- 
shelled, and variegated squashes that are often cultivated as 
ornamental plants. 

" From these and similar authorities it is evident that 
summer squashes were originally natives of America, where 
so many of them were found in use by the Indians when the 
country began to be settled by Europeans." — Dr. T. W. 
Harris^ in Pennsylvania Farm Journal. 

Fruit similar in size and form to the Yel- Green Bush 

. Scalloped, 

low or White Bush Scalloped ; skin or shell 

bottle green, marbled or clouded with shades of lighter 

green. It is comparatively of poor quality, and is little 

cultivated. 

" Plant dwarf, but of strong and vigorous Green-Striped 
. Bergen, 

habit ; fruit of small size, bell-shaped ; colors 

dark green and white, striped. 

" An early but not productive sort, little cultivated at the 

North or East, but grown to a considerable extent for 

the New York market. It is eaten both while green and 

when fully ripe." 



202 CUCURBITACEOTJS PLANTS. 

Large Sum- A large variety of the Bush or Dwarf Sum- 
mer "War ted /^ i i 
Crookneck. mer Crookneck. Plant twelve feet and upwards 

in length, running ; fruit of the form of the last named, but 
of much greater proportions, — sometimes attaining a length 
of nearly two feet ; skin clear, bright yellow, and thickly 
covered with the prominent wart-like excrescences peculiar 
to the varieties ; flesh greenish yellow, and of coarser tex- 
ture than that of the Dwarf Summer Crookneck. Hardy 
and very productive. The hills should be made six feet 
apart. 

Orange. Fruit of the size, form, and color of an orange. 

EA2JT1ACA. Though generally cultivated for ornament, and 

considered more curious than useful, " some of them are the 
very best of the summer squashes for table use ; far 
superior to either the scalloped or warted varieties." When 
trained as directed for the Egg-squash, it is equally showy 
and attractive. 



Variegated Pale yellow, or nearly white, varieo^ated with 

Busn Seal- J ^ J . . 

loped. green. Very handsome, but of inferior quality. 



Autumn and Winter Varieties. — 

Autumnal Plant twelve feet or more in length, moder- 

Marrow. ° 

J. M. Ives. ately vio^orous ; fruit ovoid, pointed at the ex- 

BostonMakkow. ./ o 

^omo.^ vli. tremities, eight or nine inches in length, and seven 
inches in diameter ; stem very large, fleshy, and contracted a 
little at its junction with the fruit, — the summit, or blossom- 
end, often tipped with a small nipple or wart- like excresence ; 
skin remarkably thin, easily bruised or broken, cream-yel- 
low at the time of ripening, but changing to red after har- 
vesting, or by remaining on the plants after full maturity ; 
flesh rich, salmon-yellow, remarkably dry, fine-grained, and 
in sweetness and excellence surpassed by few varieties. 



THE SQUASH. 



203 




Autumnal Marrow Sguash. 



The seeds are large, thick, and pure white ; the surface, in 
appearance and to the touch, resembles glove-leather or 
dressed goat-skin. About one hundred are contained in 
an ounce. 

In favorable seasons 
the Autumnal Marrow 
Squash will be suffi- 
ciently grown for use 
early in August, and, 
if kept from cold and 
dampness, may be pre- 
se'rved till March. 

Mr. John M. Ives, 
of Salem, who wa.j 
awarded a piece of sil- 
ver plate by the Massachusetts Horticultural Society for the 
introduction of this valuable variety, has furnished the follow- 
ing statement relative to its origin and dissemination : — 

Salem, Mass., Feb. 7, 1858. 

Dear Sir, — As requested, I forward you a few facts relative 
to the introduction of the Autumnal Marrow Squash, the cultiva- 
tion of which has extended not only over our entire country, but 
throughout Europe. In succeeds better in England than the 
Crooknecks, and may be seen in great abundance every season at 
Covent-Garden Market, in London. 

Early in the spring of 1831, a friend of mine from Northamp- 
ton, in this State, brought to my grounds a specimen of this 
vegetable, of five or six pounds' weight, which he called " Vegeta- 
ble Marrow." As it bore no resemblance to the true Vegetable 
Marrow, either in its form or color, I planted the seeds, and was 
successful in raising eight or ten specimens. Finding it a superior 
vegetable, with a skin as thin as the inner envelope of an egg, and 
the flesh of fine texture, and also that it was in eating early in the 
fall, I ventured to call it "Autumnal Marrow Squash." Soon a 
drawing was made, and forwarded, with a description, to the 



204 CUCURBITACEOUS PLANTS. 

"Horticultural Register" of Fessenden, and also to the " Xew 
England Farmer." 

In cultivating this vegetable, I found the fruit to average from 
eight to nine pounds, particularly if grown on newly broken-up 
sod or grass land. From its facility in hybridizing with the tribe 
of pumpkins, I consider it to be, properly speaking, a fine-grained 
pumpkin. The first indication of deterioration or mixture will be 
manifested in the thickening of the skin, or by a green circle or 
coloring of green at the blossom-end. 

More recently, I have been informed, by the gentleman to whom 
I was indebted for the first specimen, that the seeds came originally 
from Bufialo, N. Y., where they were supposed to have been intro- 
duced by a tribe of Indians, who were accustomed to visit that 
city in the spring of the year. I have not been able to trace it 
beyond this. It is, unquestionably, an accidental hybrid. 
Yours truly, 

John M. Ives. 

Mr. F. BuKR, Jun. 

Bush, or A sub-variety of the Yeo:etable Marrow, vv^ith 

Dwarf Vege- . . 

table Marrow, a dwarf, reclining stem, two and a half or 

three feet in height or length. The fruit has the form and 
color of the running variety, but is of smaller size, gener- 
ally measuring six or seven inches in length, and about 
three inches in diameter. 

The variety is hardy, productive, comes early into use, 
and will keep through the winter, though much inferior to 
the Boston Marrow, Hubbard, and like sorts, as a table veg- 
etable ; it is excellent as a pie-squash, and is well suited for 
cultivation in humid climates, or cold latitudes, as the fruit 
forms early in the season, and is soon ripened. 



Canada The plants of this variety are similar in 

Crookneck. 

habit to those of the Common Winter Crook- 
neck ; but the foliage is smaller, and the growth less luxu- 
riant. In point of size the Canada Crookneck is the smallest 



THE SQUASH. 



205 



of its class. When the variety is unmixed the weight sel- 
dom exceeds five or six pounds. It is sometimes bottle- 
formed ; but the neck is generally small, solid, and curved in 
the form of the Large Winter Crooknecks. The seeds are 
contained at the blossom-end, which expands somewhat ab- 
ruptly, and is often slightly ribbed. Skin of moderate thick- 
ness, and easily pierced by the nail ; color, when fully ripened, 
cream-yellow, but, if long kept, becoming duller and darker ; 
flesh salmon-red, very close-grained, dry, sweet, and fine- 
flavored ; seeds comparatively small, of a grayish or dull 
white color, with a rough and uneven yellowish-bro^vn bor- 
der ; three hundred are contained in an ounce. 




Canada Crookneck Squash. 

The Canada is unquestionably the best of the Crooknecked 
sorts. The vines are remarkably hardy and prolific, yielding 
almost a certain crop both North and South. The variety 
ripens early ; the plants sufier but little from the depredations 
of bugs or worms ; and the fruit, with trifling care, may be 
preserved throughout the year. It is also quite uniform in 
quality ; being seldom of the coarse and stringy character so 
common to other varieties of this class. 



Somewhat of the form and color of the Com- Cashaw. 

mon Winter Crookneck. Two promment van- kin, 

eties, however, occur. The first is nearly round ; the other 
18 



206 CUCURBITACEOUS PLANTS. 

curved, or of the shape of a hunter's horn. The latter is 
the most desirable. It is not cultivated or generally known 
in New England or in the northern portions of the United 
States ; for though well suited to Louisiana and other portions 
of the South, where it is much esteemed, it is evidently too 
tender for cultivation where the seasons are comparatively 
short and cool. 

In an experimental trial by the late Dr. Harris, specimens 
raised from seed received from New Jersey " did not ripen 
well, and many decayed before half ripe." 

The Crooknecks of New England " may be distinguished 
from the Cashaw by the want of a persistent style, and by 
their furrowed and club-shaped fruit-stems." 



Cocoa-nsTut Fruit oval, elongated, sixteen to twenty inches 

Squash. 
Cocoa Squash, in length, eight or tcu iuchcs in diameter, and 

weighing from fifteen to twenty pounds and upwards ; skin 




Cocoa-nut Squash. 

thin, easily pierced or broken, of an ash-gray color, spotted, 
and marked with light drab and nankeen-brown, — the fur- 
rows dividing the ribs light drab ; stem small ; flesh deep 
orange-yellow, of medium thickness ; seeds pure white, 
broader in proportion to their length than those of the 
Hubbard or Boston Marrow. 



THE SQUASH. 



207 



The quality of the Cocoa-nut Squash is extremely varia- 
ble. Sometimes the flesh is fine-grained, dry, sweet, and of 
a rich, nut-like flavor ; but well-developed and apparently 
well-matured specimens are often coarse, fibrous, watery, and 
unfit for table use. The variety ripens in September, and 
will keep till March or April. 



Custard 
Squash. 



Plant healthy and of vigorous habit, often 
twenty feet and upwards in length ; fruit ob- 
long, gathered in deep folds or wrinkles at the stem, near 




Custard Squash. 



which it is the smallest, abruptly shortened at the opposite 
extremity, prominently marked by large, rounded, length- 
wise elevations, and corresponding deep furrows or depres- 
sions ; skin, or shell, cream-white ; flesh pale yellow, not 
remarkable for solidity, or fineness of texture, but well 
flavored ; the seeds are yellowish-white, and readily distin- 
guished from those of other varieties by their long and nar- 
row form. Under favorable conditions of soil and season, 
the Custard Squash attains a large size ; often measuring 
twenty inches and upwards in length, eight or ten inches 
in diameter, and weighing from eighteen to twenty-five 
pounds. 



208 CUCURBITACEOUS PLANTS. 

It is one of the hardiest and most productive of all varie- 
ties. Crops are recorded of fourteen tons from an acre. It 
is esteemed by some for pies ; but, as a table squash, is in- 
ferior to most other sorts. Its great yield makes it Avorthy 
the attention of agriculturists, as it would doubtless prove a 
profitable variety to be cultivated for stock. 

From the habit of the plant, the form and character of the 
fruit, and its great hardiness and productiveness, it appears 
to be allied to the Vegetable Marrow. 

Egg-Shaped, Fruit large, weighing from fifteen to twenty 
or Reeves. 

Thomp. pounds ; but in rich, highly manured soil, and 

with only a feAv on each plant, it may be grown to upwards 
of fifty pounds' weight. It is short, ovate, sometimes taper- 
ing rather abruptly. Skin, or shell, hard, of a reddish color ; 
flesh firm, red, excellent in a ripe state cooked as a vegetable, 
or in any other way in which squashes are prepared. The 
stems run to a great length, and bear all along most abun- 
dantly. Altogether, it is a sort highly deserving of cul- 
tivation. 

It was brought into notice by John Reeves, Esq., who has 
contributed to horticulture many valuable plants from China, 
where he resided for many years. 

Plant in hills eight feet apart, and thin to two plants 
to a hill. 

Honolulu. Plant twelve feet or more in length, remark- 

ably strong and vigorous; leaves very large, — leaf-stems 
often three feet and upwards in length ; fruit large, oblate, 
depressed about the stem, broadly, and sometimes deeply, 
but in general faintly, ribbed ; skin moderately thick, but 
not shell-like, of an ash-green color, often striped and va- 
riegated with drab or lighter shades of green ; flesh red- 
dish-orange, very thick, of good flavor, but less dry and 



THE SQUASH. 



209 



sweet than that of the 
Hubbard or Boston Mar- 
row ; seeds large, Avhite. 
This recently introduced 
variety is hardy, produc- 
tive, a good keeper, ex- 
cellent for pies, and by 
some esteemed for table 
use. 

Specimens frequently 
occur of a reddish cream 
color, striped and marked 
with drab or pale yellow. 




Honolulu Squash. 



Plant similar in character and appearance to Hubbard. 

^ , J.J.H.Gregorij. 

that of the Autumnal Marrow ; fruit irregularly 
oval, sometimes ribbed, but often without rib-markings, from 
eight to ten inches in length, seven or eight inches in diam- 
eter, and w^eighing from seven to nine pounds, — some spec- 
imens terminate quite obtusely, others taper sharply towards 
the extremities, which are frequently bent or curved ; skin, 
or shell, dense and hard, nearly one eighth of an inch thick, 
and overspread with numerous small protuberances ; stem 
fleshy, but not large ; color variable, always rather dull, and 
usually clay-blue or deep olive-green, — the upper surface, if 
long exposed to the sun, assuming a brownish cast, and the 
under surface, if deprived of light, becoming orange-yellow ; 
flesh rich salmon-yellow, thicker than that of the Autumnal 
Marrow, fine-grained, sweet, dry, and of most excellent 
flavor, — in this last respect resembling that of roasted or 
boiled chestnuts ; seeds white, — similar to those of the Au- 
tumnal Marrow. Season from September to June ; but the 
flesh is dryest and sweetest during autumn and the early 
part of winter. 

18* 




210 CUCURBITACEOTJS PLANTS. 

The Hubbard Squash 
should be grown in hills 
seven feet apart, and 
three plants allowed to a 
hill. It is essential that 
the planting be made as 
far as possible from simi- 
lar varieties, as it mixes, 
Hubbard Squash. or hybridizes, readily 

with all of its kind. In 
point of productiveness it is about equal to the Autumnal 
Marrow. The average yield from six acres was nearly five 
tons of marketable squashes to the acre. 

Mr. J. J. H. Gregory, of Marblehead, Mass., who brought 
this excellent variety to notice, and through whose exertions 
it has become widely disseminated, states that it was intro- 
duced into Marblehead about sixty years since by an elderly 
man, who followed marketing, from the vicinity of Boston. 
Though there appears to be nothing in its history that for- 
bids its having been previously cultivated elsewhere, very 
few have claimed this to have been the fact, and none 
who have done so seem to have stood the test of a fair 
criticism. 

The original squash was green, and the blue sub-variety is 
Relieved to have been produced by a cross with the Sweet 
Potato Squash. In the color of the shell of these hybrids, 
in the lighter orange tint of the flesh, and sometimes in the 
form, the old Sweet Potato variety can yet be traced. 

Italian Veg- Plant dwarf, bushy, with short, reclining 
©table Mar- 
row. Thomp. stems, and upright leaves, which are deeply 

five-lobed. The fruits are used when the flowers are about 

to drop from their ends. They are then from four to five 

inches long, and an inch and a half to two inches in diameter. 



THE SQUASH. 211 

When ripe, the fruit is from fifteen to eighteen inches in 
length, and about six inches in diameter. It is of a pale 
yellow, striped with green, and should be used in the young, 
green state ; when mature, it is less esteemed than many 
other sorts. The plants bear abundantly, and, as they do 
not run, may be grown in smaller compass than the true 
Vegetable Marrow. 

This is the largest-fruited variety known. In Mammotli. 

. , j^ 1 1 n 11 Mammoth Pdmp- 

a very rich compost, and under favorable con- kin. large yel- 

*' 1. ' i_ow Gourd, of 

ditions of climate, it grows to an enormous size. ^"\Sw"^^* 

CnCUKBITA Max- 

Fruit weighing a hundred and twenty pounds i^^- 

is not uncommon ; and instances, though exceptional, are re- 
corded of weights ranging from two hundred to nearly two 
hundred and fifty pounds. 

The leaves are large, and the stems thick, running along 
the ground to the distance of twenty or thirty feet, if not 
stopped, and readily striking root at the joints. 

The fruit is round, or oblate ; sometimes flattened on the 
under side, owing to its great weight ; sometimes obtusely 
ribbed, yellowish, or pale buff, and frequently covered to a 
considerable extent with a gray netting. Flesh deep yel- 
low ; seeds white. 

It is used only in its full-grown or ripe state, in which it 
will keep for several months, and even during the winter, if 
stored in a dry, warm situation. The flesh is sweet, though 
generally coarse-grained and watery. It is used in soups and 
stews, and also for pies ; but is seldom served like squash at 
the table. 

Plant running ; leaves small, smooth, striped Neapolitan, 
and marked with white along the nerves ; fruit nearly two 
feet in length, and rather more than five inches in its smallest 
diameter, bent at the middle, and broadly but faintly ribbed, 



212 CUCURBITACEOUS PLANTS. 

— it increases in size towards the extremities, but is largest 
at the blossom-end, where it reaches a diameter of eight or 
ten inches ; skin bright green ; stem small ; flesh bright, 
clear yellow ; the neck is entirely solid, and the seed-end has 
an unusually small cavity ; seeds dull white. 

The late Rev. A. R. Pope, in a communication to the 
Massachiisetts Horticultural Society, describes it as follows : 
" New, very heavy ; having a large, solid neck, and a sm.all 
cavity for the seeds. Flesh sweet, dry, and somewhat 
coarse, but not stringy. Yery superior for pies, and a good 
keeper." 

Patagonian. A large, long Squash, prominently ribbed. 

It differs little in form or size from the Gustard. Skin deep 
green ; flesh pale yellow ; seeds of medium size, yellowish- 
white. 

The plant is a vigorous grower, and the yield abundant ; 
but its quality is inferior, and the variety can hardly be 
considered worthy of cultivation for table use. It may, 
however, prove a profitable sort for growing for agricultural 
purposes. 

Puritan. Plant ten feet and upwards in length ; leaves 

clear green, of medium size ; fruit bottle-formed, fourteen or 
fifteen incites long, and about ten inches in diameter at the 
broadest part ; neck solid, four or five inches in diameter ; 
average weight eight to ten pounds ; skin thin, usually white 
or cream-white, striped, and marked with green, though 
specimens sometimes occur, from unmixed seed, uniformly 
green ; flesh pale yellow, dry, sweet, mild, and well fla- 
vored ; seeds of medium size, white. Season from August 
to January. 

This variety, long common to gardens in the vicinity of 
the Old Colony, retains its distinctive character to a re- 



THE SQUASH. 



213 



markable degree, even when grown 
under the most unfavorable circum- 
stances. Seeds, obtained from a 
gardener, who had cultivated the 
variety indiscriminately among nu- 
merous summer and winter kinds 
for upwards of twenty years, pro- 
duced specimens uniformly true 
to the normal form, color, and 
quality. It is hardy and pro- 
ductive, good for table use, excel- 
lent for pies, and well deserving 
of cultivation. 




Puritan Squash. 



Plant similar in character to that of the Hub- Sweet-Potato 

Squash, 
bard or Autumnal Marrow ; fruit twelve or 

fourteen inches long, seven or eight inches thick, some- 
times ribbed, but frequently without rib-markings ; oblong. 




Sweet Potato Squash. 

tapering to the ends, which are often bent or curved in the 
manner of some of the types of the Hubbard ; stem of me- 
dium size, striated ; skin ash-green, lyith a smooth, polished 
surface ; flesh salmon-yellow, thick, fine-grained, dry, and 
sweet, — if the variety is pure, and the fruit well matured, 



214 



CUCURBITACEOUS PLANTS. 



its quality approaches that of the Hubbard and Autumnal 
Marrow ; seeds white. 

The variety is hardy and productive, keeps well, and is 
deserving of cultivation. When grown in the vicinity of 
the last-named sorts, it often becomes mixed, and rapidly 
degenerates. In its purity it is uniformly of one color ; 
with perhaps the exception of the under surface, which is 
sometimes paler or yellowish. It has been suggested that 
this variety and the Hubbard may have originated under 
similar circumstances. 



Turban. Plant running ; leaves of medium size, soft, 

Acorn. Turk's ,.,,,,, ^ a -, r.- ti 

Cap. cucurbita sliofhtly lobcd ou the borders ; fruit rounded, 

PlLlFORMIS. r> J 1 1 

flattened, expanding about the stem to a broad, plain, brick- 
red surface, of ten or twelve inches in diameter. At the 




Turban Squash. Section, 

blossom-end the fruit suddenly contracts to an irregular, 
cone-like point, or termination, usually of a greenish color, 
striped with white, but sometimes yellowish-white without 
the stripes or variegations ; and thus, in form and color, 
somewhat resembles a turban, whence the name. Flesh 
orange-yellow, thick, fine-grained^ sugary, and well flavored ; 
seeds white, comparatively short, and small. 



THE SQUASH. 



215 



The Turban Squash is not early, and should have a rich, 
warm soil, and the advantage of the whole season. Though 
its keeping properties are not particularly good, it is early fit 
for the table ; and for use in autumn or early in winter must 
be classed as one of the best of all varieties. The weight 
varies from five to eight pounds, and the specific gravity is 
said to exceed that of any other kno^yn sort. 

After harvesting, the fruit should be immediately stored in 
a dry and warm situation, laid upon the side to avoid injury 
to the seed or acorn end, which is peculiarly liable to decay, 
and in this position remain undisturbed till required for use. 

In favorable situations, and under high culture, six tons 
have been obtained from an acre. 

A sub-variety — prob- 
ably the result of accli- 
mation — is known as 
the Improved Turban. 
Compared with the orig- 
inal, the plant is hardier, 
yields more abundantly, 
and the fruit, besides be- 
ing quite as sweet and 
delicate, is a much bet- 
ter keeper, and nearly or improved Turban squash. 
quite equal in quality to that of the best Autumnal Marrow. 




Plant running ; leaves large, not lobed, but Valparaiso, 
cut in rounded ano;les on the borders; fruit kaiso commo- 
oval, about sixteen inches in length, ten or 
eleven inches in diameter, slightly ribbed, and largest at the 
blossom-end, which often terminates in a wart-like excres- 
cence ; skin cream-white, sometimes smooth and polished, 
but often more or less reticulated, or netted ; flesh compara- 
tively thick, orange-yellow, generally dry, sweet, and well 



216 CUCUEBITACEOUS PLANTS. 

flavored, but sometimes fibrous and watery ; seeds rather 
large, nankeen-yellow, smooth and glossy. 

The variety requires the whole season for its perfection. 
It hybridizes readily with the Autumnal Marrow and 
kindred sorts, and is kept pure with considerable difficulty. 
It is in use from September to spring. The variety, if 
obtained in its purity, will be found of comparative excel- 
lence, and well deserving of cultivation. Stripes and clouds 
of green upon the surface are infallible evidences of mixture 
and deterioration. 

The late Dr. Harris, in a communication to the " Penn- 
sylvania Farm Journal," remarks as follows : " The Valpa- 
raiso squashes (of which there seem to be several varieties, 
known to cultivators by many different names, some of them 
merely local in their application) belong to a peculiar group 
of the genus Cucurhita, the distinguishing characters of 
which have not been fully described by botanists. The word 
' squash,' as applied to these fruits, is a misnomer, as may 
be shown hereafter. It would be well to drop it entirely, 
and to call the fruits of this group ' pompions,' ' pumpkins,* 
or ' potirons.' It is my belief that they were originally 
indigenous to the tropical and sub-tropical parts of the 
western coast of America. They are extensively cultivated 
from Chili to California, and also in the West Indies ; 
whence enormous specimens are sometimes brought to the 
Atlantic States. 

" How much soever these Valparaiso pumpkins may differ 
in form, size, color, and quality, they all agree in certain 
peculiarities that are found in no other species or varieties 
of Cucurhita. Their leaves are never deeply lobed like those 
of other pumpkins and squashes, but are more or less five- 
angled, or almost rounded and heart-shaped, at base ; they 
are also softer than those of other pumpkins and squashes. 
The summit, or blossom-end, of the fruit has a nipple-like 



THE SQUASH. 217 

projection upon it, consisting of the permanent fleshy style. 
The fruit-stalk is short, nearly cylindrical, never deeply five- 
furrowed, but merely longitudinally striated or wrinkled, and 
never clavated, or enlarged with projecting angles, next to 
the fruit. With few exceptions, they contain four or five 
double rows of seeds. To this group belongs INIr. Ives's 
Autumnal Marrow Squash (or Pumpkin) ; Commodore Por- 
ter's Valparaiso Squash (Pumpkin) ; the so-called Mam- 
moth Pumpkin, or Cucurhita maxima of the botanists ; the 
Turban or Acorn Squash ; Cucurhita piliformis of Duchesne ; 
the Cashew Pumpkin ; Stetson's Hybrid, called the ' Wilder 
Squash ; ' with various others." 

Plant twelve feet and upwards in length ; Vegetable 

Marrow, 
leaves deeply five-lobed ; fruit about nine inches Thomp. 

IT . 1 , . . SUCCADE GOUKD. 

long, and ot an elliptic shape, — but it is some- 
times grown to twice that length, and of an oblong form ; 
surface slightly uneven, by irregular, longitudinal, obtuse 
ribs, which terminate in a projecting apex at the extremity 
of the fruit. AVhen mature, it is of a uniform pale yellow 
or straw color. The skin, or shell, is very hard when the 
fruit is perfectly ri- 
pened ; flesh white, 
tender, and succulent, 
even till the seeds are 
ripe. It may .be used 
in every stage of its 
growth. Some prefer 

it when the flower is Vegetable Marrow squash. 

still at the extremity of the fruit ; others like it older. 
When well ripened, it will keep throughout the winter, if 
stored in a perfectly dry place, out of the reach of fros% 
and not exposed to great changes of temperature. 

To have Vegetable Marrows large and fine for winter, the 
19 




218 CUCUEBITACEOUS PLANTS. 

young fruit should be regularly taken off for use ; and, when 
the plant has acquired strength, a moderate quantity should 
be allowed to set for maturity. Sufficient for this purpose 
being reserved, the young fruit that may be subsequently 
formed should be removed for use in a very young state. 
The vines, or shoots, may be allowed to run along the sur- 
face of the ground, or they may be trained against a wall, 
or on palings or trellises. 

The seed should be planted at the same time and in 
the same manner as those of the Winter Crookneck or 
Boston Marrow. 

^Wilder. The Wilder Squash was produced, about 

Stetson's Hy- 
brid, twelve years since, from the Valparaiso and 

the Autumnal Marrow, by Mr. A. W. Stetson, of Braintree, 
Mass. ; and was named for the Hon. Marshall P. Wilder, a 
gentleman widely known for his patriotic devotion to the 
advancement of agricultural and pomological science in the 
United States. 

The plant is a strong grower, and resembles that of the 
Valparaiso. The fruit is somewhat ovoid, but rather irregu- 
lar in form, broadly and faintly ribbed (sometimes, however, 
without rib-markings), and varies in weight from twelve to 
thirty pounds and upwards ; stem large, striated or reticu- 
lated, and often turned at right angles near its connection 
with the fruit, — the opposite extremity terminates in the 
wart-like excrescence peculiar to the class ; skin reddish- 
yellow, not unlike that of the Autumnal Marrow ; the flesh 
is remarkably thick, of a salmon-yellow color, sweet and well- 
flavored. In some forms of cookery, and especially for pies, 
it is esteemed equal, if not superior, to any other variety. 
When served in the customary manner of serving squash at 
table, it is inferior to the Hubbard or Autumnal Marrow. 
The seeds are white. 



THE SQUASH. 219 

This is one of the oldest and most familiar "Winter 
• • T^i T • Crookneck. 

of the winter varieties, l^lant hardy and vigo- cuckaw. 

rous ; fruit somewhat irregular in form, the neck solid and 
nearly cylindrical, and the blossom-end more or less swollen. 
In some specimens the neck is nearly straight ; in others, 
sweeping or circular ; and sometimes the extremities nearly 
or quite approach each other. Size very variable, being 
affected greatly both by soil and season ; the weight ranging 
from six to forty pounds and upwards. A specimen was 
raised by Captain Josiah Lovett, of Beverly, Mass., and ex- 
hibited before the Massachusetts 
Horticultural Society, the weight of 
which was nearly seventy pounds. 
Color sometimes green, but, when 
fully mature, often cream-yellow. 
The color, like that of the Can- 
ada Crookneck, frequently changes 
after being harvested. If green 
when plucked, it gradually becomes 
paler ; or, if yellow when taken ^''^*^'" crookneck squash. 

from the vines, it becomes, during the winter, of a reddish 
cream-color. Flesh salmon-yellow, not uniform in texture 
or solidity, sometimes close-grained, sweet, and fine-flavored, 
and sometimes coarse, stringy, and nearly worthless for the 
table ; seeds of medium size, grayish-white, the border darker, 
or brownish. About two hundred are contained in an ounce. 
It is a hardy and productive variety ; ripens its crop 
with great certainty ; suffers less from the depredations of 
insects than most of the winter sorts ; and, if protected from 
cold and dampness during the winter months, will keep the 
entire year. 



This IS a slib-variety of the common Winter "Winter 
. . . Striped 

Crookneck. Fruit of large size, varying in Crookneck. 




220 CUCURBITACEOUS PLANTS. 

weight from six to twenty-five pounds ; neck large and solid ; 
seed-end of medium size, and usually smooth ; skin thin, 
pale green or light cream-white, diversified with lengthwise 
stripes and plashes of bright green, — the colors becoming 
gradually softer and paler after gathering ; flesh bright 
orange, and, like that of the Common Winter Crookneck, 
not uniform in texture or in flavor. Different specimens 
vary greatly in these respects ; some are tough and stringy, 
others fine-grained and well-flavored. Seeds not distin- 
guishable, in size, form, or color, from those of the Winter 
Crookneck. 

The variety is hardy, grows luxuriantly, is prolific, and 
keeps well. It is more uniform in shape, and generally more 
symmetrical, than the Winter Crookneck ; though varieties 
occur of almost every form and color between this and the 
last named. 

As the plants require considerable space, the hills should 
not be less than eight feet apart. Two or three plants are 
sufficient for a hill. 

" The ' Crookneck Squash,' as it is commonly but incor- 
rectly called, is a kind of ' pumpkin,' — perhaps a genuine 
species ; for it has preserved its identity, to our certain 
knowledge, ever since the year 1686, when it was described 
by Ray. Before the introduction of the Autumnal Marrow, 
it was raised in large quantities for table use during the 
winter, in preference to pumpkins, which it almost entirely 
superseded. Many farmers now use it instead of pump- 
kins for cattle, — the vine being more productive, and the 
fruit containing much more nutriment in proportion to its 
size. It varies considerably in form and color. The best 
kinds are those which are very much curved, — nearly as 
large at the stem as at the blossom-end, — and of a rich 
cream-color. It is said to degenerate in the Middle and 
Southern States, where, probably, the Valparaiso or some 



THE SQUASH. 221 

kindred variety may be better adapted to the climate." — 
Dr. Harris. 

A neAV variety, recently introduced into this Yokohama, 
country from Japan. Stem running, attaining a length of 
twelve feet and upwards ; fruit roundish, much flattened, 
strongly ribbed, deeply simk at the blossom-end and about 
the stem, eight or ten inches at its largest diameter, and 
weighing from six to twelve 
pounds. Skin warted, green 
while the fruit is young, but 
afterwards gradually chang- 
ing to yellow or dull orange ; 
stem long and slender, woody, 
clavated and furrowed, re- 
sembling that of the Sugar 
Pumpkin. Flesh orange-yel- 
low, fine-grained, dry and Yokohama squash. 
sweet. Seeds small, somewhat resembling those of the 
Scalloped, or TVarted Crookneck. Season from July to 
March. 

Disseminated by Mr. James Hogg, of Yorkville, New 
York City, from seeds received from his brother, Mr. 
Thomas Hogg, at Japan. 
19* 




222 



BRASSICACEOUS PLANTS. 



CHAPTER V. 
BRASSICACEOUS PLANTS. 

Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower. 
Colewort. Couve Tronchuda, or Portugal Cabbage. Kohl Rabi. Pak- 
Choi. Pe-Tsai, or Chinese Cabbage. Savoy. Sea-kale. 



H 


1 



BORECOLE, OR KALE. 
Brassica oleracea sabellica. 

OST of the Borecoles or Kales are either 
annuals or biennials. As a class they form 
neither heads as the Common Cabbage, nor 
eatable flowers like the Broccoli and Cauli- 
flower. Some of the varieties attain a height 
of six or seven feet ; but while a few are compact and sym- 
metrical in their manner of growth, and of good quality 
for table use, many are " ill-colored, coarse, rambling- 
growing, and comparatively unpalatable and indigestible." 
Propagation and Culture. — They are propagated from 
seeds, which, in size, form, and color, resemble those of 
the Cabbage, and which are sown at the time of sowing 
the seeds of the Cabbage or CaulifloAver, and in the same 
manner. Early plants may be started in a hot-bed, or the 
seeds may be sown in the open ground in April or May. 
In transplanting, treat the plants like young cabbages, set- 
ting them more or less remote, according to the size or habit 
of the variety. 

Though they are extremely hardy, and wdll endure quite a 



BORECOLE, OR KALE. 223 

low temperature, they are generally harvested in autumn, 
before the closing-up of the ground. If reset in the follow- 
ing spring, they will furnish an abundance of tender sprouts, 
which, when cooked, are superior in flavor and delicacy to 
the Cabbage, and resemble Coleworts or Brussels Sprouts. 

Seed. — To raise seed, select, at the time of harvesting, 
two or three well-grown plants ; take them up entire and 
store them in the cellar for the winter. In April, or as soon 
as the weather becomes mild, transplant them two feet and a 
half or three feet apart in each direction. When in flower, 
the plant resembles the Cabbage at a similar stage of growth, 
and should be staked, or otherwise supported to prevent 
injury from wind. 

J. E. Teschemacher gives the following directions for cul- 
ture and use : — 

" Sow, the middle or last of May, a small bed on a mod- 
erately rich soil, but in a well-exposed situation. When the 
young plants have six or eight leaves, plant them six or eight 
inches asunder, water well, and shade for a few days against 
the hot sun. Towards the latter end of July, or middle of 
August, they should be thick, stocky plants, fit for final 
transplanting to the spots where they are to remain. The 
ground must be well manured, and the plants moved singly 
and carefully, with as much earth attached to the roots as 
possible. They will not show much signs of growth until 
the cool nights prevail ; after that, they will grow rapidly." 

Use. — " The tender, upper part alone is eaten. They are 
often, but not always, frozen when cut ; and, when this is 
the case, they should be put into a cool cellar, or in cold 
water, until the frost is out of them. The beautiful curled 
leaves are quite ornamental. 

" From one hundred plants, pluckings for the table were 
made twice a week, from the middle of November to the 
middle of January ; and these fresh from the open garden, 
11* 



224 BRASSICACEOUS PLANTS. 

although the thermometer in the time had indicated a tem- 
perature approaching to zero." — Hov. Mag. 

Varieties. — The varieties, wliich are numerous, and in 
many instances not well marked or defined, are as fol- 
low : — 



Buda Kale, The Buda Kale somewhat resembles the Fur- 
or Borecole. 

'Jiiomp. pie ; but the stalk is shorter. The leaves are 

Russian Kale. 

Kale' AiANCHEs- purplisli, somcwliat glaucous, cut and fringed. 
Dwarf Feather The Variety is uot ouly hardy and well flavored, 

JvALE. Oak- 

LEAVED kalk. -^^^ contiuues to produce sprouts longer than 
any other sort. It is sometimes blanched like sea-kale. 



Cabbaging This IS a new variety, and resembles the 
Kale, or /- i-i • 

Borecole. Dwarf Green Curled in the nature, color, and 

Thomp. 

Imperial Heart- general appearance of the leaves ; the heart- 
leaves, however, fold over each other, some- 
what like those of a cabbage, but, on account of the 
curls of the margin, not so compactly. The quality is 
excellent. 



Cockscomb Stalk about twenty inches high. The leaves 

Kale. . . "^ ° . 

Curled prolif- differ to a Considerable extent in size, and are 

EROUS Kale. 

of a glaucous-green color. From the upper 
surface of the ribs and nerves, and also from other portions 
of the leaves, are developed numerous small tufts, or fascicles 
of leaves, which, in turn, give rise to other smaller but 
similar groups. The foliage thus exhibits the form of a 
cock's comb ; whence the name. 

The variety is hardy, but more curious than useful. 



Cow-Cabbage. This variety generally grows to the height 

Tree-Cabbage. 

v!l?Z^'/.-!r^^^r^^T 01 about six feet ; although in some places it is 

Borecole. Cesa- ' O r 

reported as attaining a height of twelve feet, 



BORECOLE, OR KALE. 225 

and even upwards. The leaves are large, — measuring 
from two and a half to nearly three feet in length, — smooth, 
or but slightly curled. 

It is generally grown for stock ; but the young sprouts are 
tender and mild-flavored when cooked. Its value for agri- 
cultural purposes appears to have been greatly overrated ; 
for, when tried in this country against other varieties of cab- 
bages, the produce was not extraordinary. 

The plants should be set three feet or three feet and a 
half apart. 

A new vegetable, the result of a cross be- Dalmeny 

Sprouts, 
tween the common heading Cabbage and Brus- 
sels Sprouts. The stem is a foot and upwards in height, 
and is not only thickly set with sprouts, or small cabbages, 
like the Brussels Sprouts, but terminates in a Cabbage of 
medium size. 

The seeds are sown, and the plants are treated in all re- 
spects as Borecole, or as Brussels Sprouts. 

Stalk four or five feet in height or length. The Daubenton's 

Creeping 
leaves are nearly two feet long, deep green ; the Borecole. 

leaf stems are long and flexible. It sometimes takes root 

where the stem rests upon the surface of the ground, and, 

on this account has been called perennial. 

The variety is hardy, and yields abundantly ; though, in 

this last respect, it is inferior to the Thousand-headed. 



The Dwarf Green Curled is a hardy but Dwarfed 

Green Curled 
comparatively low-growing variety, the stem Borecole. 

seldom exceeding sixteen or eighteen inches in bwa^v curled 

° o Kale. Green 

height. The leaves are finely curled, and the d^arf c^rl.es. 

Canada Dwarf 

crowns of the plants, as well as the young curled. 



226 BRASSICACEOUS PLANTS. 

shoots, are tender and delicate, especially after having been 
exposed to the action of frost. 

The plants may be set eighteen inches apart. 

Field Cab- Leaves sixteen to eio^hteen inches in length, 

bage. ViL * *. ' 

Field Kale, for dark green, deeply lobed or lyrate, and hairy 

or hispid, on the nerves and borders. The 

leaf-stems are nearly white. 

Thp variety produces small tufts, or collections of leaves, 

which are excellent for fodder, and which may be cut several 

times during the season. It is sometimes cultivated for 

stock, but as a table vegetable is of little value. 

Flanders This is a sub-variety of the Tree-cabbage, 

Kale. Thomp. ... 

from which it is distinguished by the purplish 

color of its foliage. Its height is nearly the same, and the 
plant has the same general appearance. It is, however, con- 
sidered somewhat hardier. 

Green Mar- Stem ffreen, about five feet hio^h, clavate, or 
row-Stem & ' & ? 5 

Borecole, club-formed ; thickest at the top, where it meas- 
ures nearly two inches and a half in diameter. 
This stem, or stalk, is filled with a succulent pith, or marrow, 
which is much relished by cattle ; and, for this quality, the 
plant is sometimes cultivated. The leaves are large, and 
nearly entire on the edges ; the leaf-stems are thick, short, 
white, and fleshy. 

It is not so hardy as most of the other varieties. The 
plants should be grown about three feet apart in one direc- 
tion, by two feet or two feet and a half in the opposite. 



IiannUis Stem five feet hisfh, thicker and shorter than 

Borecole. VIL ° ' 

lannilis teek- that of the Cow or Tree Cabbaoje ; leaves long, 

Cabbage. ° ' ®' 

entire on the borders, pale green, thick, and 



BORECOLE, OR KALE. 227 

fleshy. The leaf-stems are also thicker and shorter than 
those of the last named varieties. 

The stalk is largest towards the top, and has the form of 
that of the Marrow-stem. It sometimes approaches so near 
that variety as to be scarcely distinguishable from it. 

The Neapolitan Borecole is remarkable for Neapolitan 
T f T 1 • 1 11 Borecole. 

its peculiar manner ot growth, but is hardly Trans. 

. Neapolitax 

worthy ot cultivation as a table vegetable, or curled kale. 
even for stock. The stem is short and thick, and terminates 
in an oval bulb, somewhat in the manner of the Kohl Rabi. 
From all parts of this bulb are put forth numerous erect, 
small leaves, finely curled on their edges. The whole plant 
does not exceed twenty inches in height. The leaves are at- 
tached to footstalks six or seven inches long. They are 
obovate, smooth on the surface, with an extraordinary num- 
ber of white veins, nearly covering the whole leaf. The 
fringed edges are irregularly cut and finely curled, and so 
extended as nearly to conceal the other parts of the leaf. 
As the plant gets old it throws out numerous small branches 
from the axils of the leaves on the sides of the bulb. 

The swollen portion of the stem is of a fleshy, succulent 
character, and is used in the manner of Kohl Rabi, between 
which and the Cabbage it appears to be intermediate. 

Stalk six feet in height, terminating at the Palm Kale. 

, „ , 1 . 1 1 Palm Borecole, 

top m a cluster oi leaves, which are nearly en- 
tire on the borders, blistered on the surface like those of the 
Savoys, and which sometimes measure three feet in length 
by four or five inches in width. 

As grown in France, the plant is remarkable for its fine 
appearance, and is considered quite ornamental, though, as 
an article of food, it is of little value. In England, it is 
said to have a tall, rambling habit, and to be little esteemed. 



228 BRASSICACEOUS PLANTS. 

The plants should be set three feet and a half apart in 
each direction. 



Purple Bore- With the exception of its color, the Purple 

cole. 
Bed Borecole. Borccole much resemblcs the Tall Green Curled. 

Tall Purple 

^^'owN^KTLlf As the leaves increase in size, they often change 
to green ; but the veins still retain their purple hue. When 
cooked, the color nearly or quite disappears. 

It is remarkably hardy, and is much cultivated in Grer- 



Ked Marrow- Stalk purplish red, four and a half or five 
stem Bore- 
cole, feet high, and surmounted by a cluster of large, 

K£D-STALKED 

Kale. fleshy Icavcs, on short, thick stems. The stalk 

is much larger than that of the Green Marrow-stem, and 
sometimes measures more than three inches in diameter. It 
is cultivated in the same manner, and used for the same pur- 
poses, as the last-named variety. 

Tall Green This variety, if unmixed, may be known by 

Curled. 
Thomp. its bright green, deeply lobed, and curled leaves. 

Tall Scotch 

gi^en^boJe^cole ^*^ height is two feet and a half and upwards. 

Tall German tt t t i , • 

Greens. Hardy and productive. 
The parts used are the crowns of the plants, and also the 
tender side-shoots, which are produced in great abundance. 
These boil well, and are sweet and delicate, especially after 
frost, though the quality is impaired by protracted, dry, 
freezing weather. 

Thousand- The Thousand-headed Borecole much resem- 
headed Bore- 
cole. Thomp. bles the Tree or Cow Cabbage, but is not so 

tall-growing. It sends out numerous side-shoots from the 

main stem, and is perhaps preferable to the last-named sort. 

It is chiefly valuable as an agricultural plant, and is occa- 



BORECOLE, OR KALE. 229 

sionally grown in gardens on account of its great hardiness ; 
but it is inferior in flavor to all other varieties. 



This IS a sub-variety of the Purple Borecole, Variegated 

. Borecole, 

growing about a foot and a half high. The Thomp. 

leaves vary much in size, and are lobed and kale vaeiega- 

•^ ' TED CaSTADIAN 

f nely curled. They are also beautifully varie- ^^^^" 

gated, sometimes with green and yellowish white, or green 
and purple, and sometimes with bright red and green. 

It is frequently grown as an ornamental plant, is occasion- 
ally employed for garnishing, and is sometimes put into 
bouquets. It is very good cooked after frost, but is not quite 
so hardy as the Purple Borecole. 



A variety of the Common Cockscomb Kale, Variegated 

• , , 1 , . T . 1 Cockscomb 

with the leaves more or less variegated with Kale. 

purple and white. It is not of much value as an esculent. 



This is a tall variety of the Purple Borecole, "Woburn Per- 
ennial Eale. 
with foliage very finely divided or fringed. Thomp. 

The plant lasts many years, and may be propagated by cut- 
tings, as it neither flowers readily nor perfects well its seeds. 
Its produce is stated to have been more than four times 
greater than that of either the Grreen or Purple Borecole on 
the same extent of ground. The weight of produce from 
ten square yards was a hundred and forty-four pounds ten 
ounces ; but some of the large kinds of Cabbages and Savoys 
will exceed this considerably, and prove of better quality. 
The Woburn Perennial Kale can therefore only be recom- 
mended where the climate is too severe for the more tender 
kinds of the Cabbage tribe. 
20 



230 BRASSICACEOUS PLANTS. 

BROCCOLI. 

Brassica oleracea var. 

In its structure and general habit the Broccoli resembles 
the Cauliflower. Between these vegetables the marks of dis- 
tinction are so obscurely defined that some of the white 
varieties of Broccoli appear to be identical with the Cauli- 
flower. Botanists divide them as follows : — 

The Cauliflower has generally a short stalk, and white- 
ribbed, oblong leaves. The stem by which the flower is 
supported unites at the head of the primary branches into 
thick, short, irregular bundles, in the form of a corymb. It 
appears to be a degeneration of the Brassica oleracea costata, 
or Portugal Cabbage. 

In the Broccoli the stalk is more elevated, the leaf-nerves 
less prominent, the pedicles, or stems, connected with and 
supporting the flower, or head, less thick and close. They 
are also longer ; so that, on becoming fleshy, they resemble 
in shape the young shoots of asparagus ; hence the name of 
" Asparagoides," given by ancient botanists to Broccoli. It 
seems to be a degeneration of the " Chou cavalier," or tall, 
open Cabbage. 

Cultivation, by improving the finer kinds of White Broc- 
colis, is narrowing the distinctive marks ; but, although so 
nearly alike, they must ever remain really distinct, inasmuch 
as they derive their origin from two very distinct types, viz., 
the Portugal Cabbage and the Tall Curled Kale. The 
Cauliflower also originated in the south of Europe, and 
the Broccoli in the north of Europe, either in Germany or 
Britain. 

Seed. — Broccoli-seeds are rarely raised in this country ; 
most of the supply being received from France or England. 
In size, form, and color, they are similar to those of the Cab- 
bage or Cauliflower. An ounce may be calculated to pro- 



BROCCOLI. 231 

duce about five thousand plants, although it contains nearlj 
twice that number of seeds. 

Sowing and CuUivatioji. — In New England, as well as in 
the Middle and Western States, the seeds of the later sorts 
should be sown in March or April, in the manner of early 
cabbages ; whilst the earlier varieties may be sown in the 
open ground, from the middle to the last of May. If the 
sowing be made in the open ground, prepare a small nursery- 
bed not too directly exposed to the sun, and sow in shallow 
drills six or eight inches apart. The last of June, or as 
soon as the plants have attained sufficient size, transplant 
them into soil that is well enriched, and has been deeply 
stirred, setting them at the distance directed for the variety. 
If possible the setting should be performed when the weather 
is somewhat dull, for then the plants become sooner estab- 
lished ; but, if planted out in dry weather, they should be 
immediately and thoroughly watered. If the plants have 
been started in a hot-bed, they should be set out at the time 
of transplanting cabbages. 

The after-culture consists in hoeing frequently to keep the 
ground loose and clean, and in earthing up slightly from time 
to time about the stem. 

Some of the early varieties will be fit for use in Septem- 
ber ; whilst the latter sorts, if properly treated, will supply 
the table till spring. 

The difficulties attending the growing of Broccoli in this 
country arise mainly from the extreme heat and dryness of 
the summer, and the intense cold of the winter. Whatever 
will tend to counteract these will promote the growth of the 
plants, and secure the development of large and well-formed 
heads. 

" When the heads of White Broccoli are exposed to light, 
and especially to the direct influence of the sun, the color is 
soon changed to a dingy or yellowish hue. It is, therefore, 



232 BEASSICACEOUS PLANTS. 

necessary to guard against this as much as possible by fre- 
quently examining the plants ; and, when any heads are not 
naturally screened, one or two of the adjoining side-leaves 
should be bent over the flower-head to shade it from the 
light, and likewise to protect it from the rain. Some kinds 
are almost self-protecting, whilst the leaves of others spread, 
and consequently require more care in shading." — Thomp. 

Taking the Crop. — "Broccoli should not be allowed to 
remain till the compactness of the head is broken, but should 
always be cut while the ' curd,' as the flowering mass is 
termed, is entire, or before bristly, leafy points make their 
appearance through it. In trimming the head, a portion of 
the stalk is left, and a few of the leaves immediately sur- 
rounding the head, the extremities being cut off" a little 
below the top of the latter." — Thomp. 

Preservation. — The heads will keep well in a light, dry 
cellar, if set in earth as far as the lower leaves. They are 
also sometimes treated as the Cabbage, by selecting a dry 
situation, setting out the plants late in autumn, and erecting 
over them a temporary shed ; afterwards adding a thick cov- 
ering of straw to prevent severe freezing. 

Seeds. — The seeds of Broccoli are not distinguishable 
from those of the Cauliflower. They, however, rarely ripen 
well in this country, and seedsmen are generally supplied 
from abroad. 

Use. — The heads, or flowers, are cooked and served in 
all the forms of the Cauliflower. 

Varieties. — These are exceedingly numerous ; although 
the distinctions, in many instances, are neither permanent 
nor well defined. 

In 1861-62, a hundred and three nominally distinct sorts 
were experimentally cultivated at the Chiswick Gardens, 
near London, Eng., under the direction of Robert Hogg, 
Esq. In reporting the result, he says, " It is quite evident 



BEOCCOLI, 233 

that the varieties of Broccoli, as now grown, are in a state 
of great confusion. The old varieties, such as Grange's and 
the Old Early White, have entirely disappeared, or lost their 
original character ; whilst the distinctive names of Early 
White and Late White seem now to be possessed of no value, 
as, in some cases, the one is used for the other, and vice 
versa.*' 

The kinds catalogued by seedsmen, and recommended for 
cultivation, are the following, viz. : — 

Similar to Mitchinson's Penzance, but easily Ambler's 
........ . . . . . Early White. 

distmguished by its winged leaves, those of H- Hogg. 

the last named being interrupted. It is remarkable hardy, 

and produces a large, creamy-white head, very uniform in 

size. 



A large and fine sort, earlier than the Ports- Chappell's 

CM . T Large Cream- 

mouth ; flower cream-yellow, bow m the open colored. 

Chappell's New 

ground m May, and transplant three feet apart ckeam-coloked. 
in each direction. 



The leaves of this variety are long, narrow, Danish., or 

Late Green, 
and much undulated ; the leaf-stems are tinged late Danish. 

Siberian. 

with purple ; the heads are of medium size, 

compact, exposed, and of a greenish color. It is one of the 

latest and hardiest of all varieties. 



This variety resembles the Sulphur-colored ; Dwarf 

Brown Olose- 
from which it probably originated. It is, how- headed. 

^ J ^ ' Trans. 

ever, earlier, and differs in the form, as well as 
in the color, of the flower. The leaves are small, not much 
waved, dark green, with white veins ; they grow erect, and 
afford no protection to the head. Most of the crowns are 
20* 



234 BRASSICACEOUS PLANTS. 

green at first, but they soon change to large, handsome, 
brown heads. 

The plants should be set two feet apart in each direction. 

Early Pur- An excellent kind, of a deep purple color. 

pie. Trans. . . 

Early pukplk When the Variety is unmixed, it is close-headed 

Sprouting. 

at first ; afterwards it branches, but is liable to 
be too much branched, and to become green. The plant is 
from two to three feet high, and a strong grower ; the leaves 
are comparatively short, spreading, and of a purplish-green 
color ; the head is quite open from the leaves. Small leaves 
are sometimes intermixed with the head, and the plant pro- 
duces sprouts of flowers from the alee of the leaves. 

It succeeds best in rich soil, and the plants should be set 
three feet apart. 

Early A strong-growing, hardy sort, from two to 

Sprouting. 

Mcint. three feet high. The leaves are spreading, 

Asparagus t /. • 

nok?h^s^early ^^ch indented, and of a purplish-green color. 
sproutIng.'^eak- The flower is close-headed, and, in the genuine 

LY Branching. 

variety, of a rich purple on its first appear- 
ance. It is, however, liable to lose its color, and to become 
greenish ; and sometimes produces numerous small, green 
leaves, intermixed with the flower, particularly if grown in 
soil too rich. 

The variety is extensively grown by the market-gardeners 
in the vicinity of London. 



Elletson's Gi- One of the largest and latest of the White 
gantic Late 
White. Broccolis. Leaves spreading ; stem short. 

Elletson's 
Mammoth. 

Pine Early Plant tall, with erect, dark green, nearly en- 
White. 
Thomp. tire leaves. The heads are very white and 

Early White. 
Devonshire nlncip 
White. Autumn ^i"»<^' 
White. 



BROCCOLI. 235 

This variety, in common with a few others, is sometimes 
cut in considerable quantities by market-gardeners previous 
to heavy frost, and preserved in cellars for the supply of the 
market. 

Head pure white, scarcely distinguishable Progmore 
_^ . . Protecting, 

from the finest Cauliflower ; size large, — when Hov. Mag. 

well formed, measuring from seven to nine inches in di- 
ameter. 

A recently introduced sort, promising to be one of the 
best. The plants are extremely hardy and vigorous, and 
rarely fail to develop a large and fine head, having a rich, 
curdy appearance, and, as before observed, similar to a well- 
grown Cauliflower. It is of dwarf growth ; and the outer 
leaves, closing over the large head of flowers, protect it from 
the action of severe weather. 



A fine, white, early autumn variety, much Gillespie's 
1 T-. T ^ 1 Broccoli, 

grown about Edinburgh. Thomp, 



This is an old variety, and, when pure, still Grange's Ear- 
T . , . , . . \ . ly Cauliflow- 

stands m hio^h estimation, havmo: a head near- er Broccoli. 

ly as large and as white as a Cauliflower. The granges eaely 

*' ° White. Hop- 

leaf-stems are long and naked ; the leaves are \vm?E. ^mak^ 

shall's Eaelt 

somewhat ovate, lobed at the base, slisrhtly J^^'^e. bath 

' ' & J White. Invisi- 

waved, and, incurving a little over the flower, ^^^' 

defend it from the frost and wet. It is not a large grower ; 
and, being upright in habit, may be grown at two feet 
distant. 

Hardy, and well deserving of cultivation. The London 
market-gardeners cultivate four varieties, of which this is 
the principal. 

Leaves long and narrow ; the veins and mid- Green Cape. 

Thomp, 



236 BRASSICACEOUS PLANTS. 

Autumnal Cape, ribs sTecn I the head is o^reenish, and srenerally 

Maker's Hakdy & ' o 7 & j 

*^^^^' covered by the leaves. 

This variety and the Purple Cape often become inter- 
mixed, and are liable to degenerate. They are, however, 
quite distinct, and, when pure, very beautiful. 

Green Close- This new and excellent Broccoli is appa- 
headed "Win- 
ter. Trans, rently a seedling from the G-reen Cape. The 

1,ATE Green, 

Dw^i^F Roman pl^^^s are dwarf ; the leaves are large and nu- 
merous, with white veins. The flower grows 
exposed, is not of large size, and resembles that of the 
Green Cape. Its season immediately follows that of the 
last-named variety. 



Hammond's An excellent, pure white variety, obtained in 
"White Cape. . . . 

England by cultivation and selection. 



Kent's Late A remarkably hardy, dwarf-growing variety, 

R. Hogg. with dark green foliage. Bouquet white, of 
good size, and well protected. 

Kiddermin- Head lar^e and handsome, of pure whiteness, 

ster. * . 

R. Hogg. and much exposed. It is evidently a form of 

" Willcove," and has, undoubtedly, emanated from that vari- 
ety ; but it is somewhat earlier. 



Knight's When pure, this variety is of a dwarfish 

Protecting. . . . 

R. Hogg. habit of growth, with long, pointed, and winged 

Early Gem. The leavcs, which liave a Spiral twist about the 

Gem. Lake's '■ 

^LATE^mA''."^ head, and turn in closely over it, so as effect- 

DiLLISTON'sLaTE . /v. r. 

White. Hampton ually to protcct it from the effcct of frost, aud 

Court. Invisible j sr 7 

liATE White. •, o n i v i 

preserve it ot a fine white color. 
It is remarkably hardy ; and as the plants are of small 
size, with comparatively large heads, a great product is 
realized from a small piece of ground. 



BROCCOLI. 237 

This is the latest Purple Broccoli. The plants Late Dwarf 

Purple, 
seldom rise above a foot in height. The flower, dwarf Swedish. 

Italian Purple. 

at first, shows small and green, but soon en- ^^^akf Danish. 
larges, and changes to a close, conical, purple head. The 
leaves are short and small, dark green, with white veins, 
much sinuated, deeply indented, and form a regular radius 
round the flower. The whole plant presents a singular and 
beautiful appearance. 



This is an old variety ; but is considered by Miller's Late 

. . White, 

some to be the best late sort, if it can be ob- Thomp. 

f. Miller's DwAEF. 

tamed true. Hardy. Transplant two feet apart. 



Hardy, and of a dwarf habit ; leaves smooth, Mitchell's 
. , n . , . 1 . ^e ^l^s Ul- 

glaucous, protectmg the head, which is cream- tra. Thomp. 

colored, large, and compact. Transplant two feet apart. 



One of the best of the Spring Whites. The Mitchinson's 

. Penzance, 

leaves are much waved on the margin, and en- b. Hogg. 

T/^i-ii-1 in Early White 

close large and fine heads, which are nearly oi cornish. mitch- 

c> ' J inson's Early 

a pure white color. Very hardy. 



Leaves large, broad, with white veins, spread- Portsmouth. 

_ Thomp. 

ing : althouo-h the central ones partially cover ckeam-colored, 

'^ ' ° r -f Southampton. 

the flower, or head, which is buif, or cream- ^^'^dIvIe?.^^ 
colored. It is a hardy sort ; and the flower, which is pro- 
duced near the ground, is said to exceed in size that of any 
other variety. The plants should be set three feet apart. 



This variety produces a close, compact head, Purple Cape. 

Trans. 

of a purple color, which, in favorable seasons, early purple 

^ ^ Cape. Purple 

comes as large as a Cauliflower. The plants ® den-s sVpSr^' 

grow from a foot to a foot and a half in height, grange's eaelt 

° ° ' Cape. Blue 

with short, erect, concave leaves, regularly sur- ^^^^* 



238 BRASSICACEOUS PLANTS. 

rounding the head. The veins and midribs are stained with 
purple. The head is exposed to view in growing ; and, as 
it enlarges, the projecting parts of the flower show a green- 
ish-white mixed with the purple color. When boiled, the 
whole flower becomes green. 

Excellent for general culture, as it is not only one of the 
finest varieties for the table, but the plants form their heads 
much more generally than many other kinds. It is the 
earliest of the Purple Broccolis. 

The seeds should not be sown before the middle or last of 
May, and the plants will require a space of two feet and a 
half in each direction. 

Beading A remarkably large, white-flowered variety, 

GMariit. 

recently introduced by Messrs. Sutton and Sons 

of the Eoyal Berkshire Seed Establishment, Reading, Eng. 

It is described as sometimes attaining a weight of seventeen 

pounds, and measuring, when divested of foliage, four feet 

in circumference. Though somewhat coarse, and wanting 

in compactness, it is quite free from fibre, and as tender and 

delicate as many of the smaller and close-flowered Broccolis. 



Snow's Su- This variety is of dwarfish habit. The 

perta "White ^ ,-,.,, i i i 

"Winter. leaves are broad, with short stems ; the heads 

Thomp. 

Gill's yae- are laro;e, white, compact, well protected by 

MOUTH White. ° ' 7 r ' r j 

the incurved leaves, and equal in quality to 
those of the Cauliflower. By many it is considered superior 
to Grange's Early Cauliflower Broccoli. 



Snow's Spring Plant about two feet his^h, robust, and a 
"White, or '^ ' ' . 

Cauliflower strong grower. The leaves are larare, thick- 
Broccoh. . 

Trails. veined, flat, and narrow, and ejenerally com- 

Naples White. ' .... 

ADAM^r^EiRLY press the head, so as to render it invisible 

White. Neapolt- t r" 

TAN White. iMPE- when ready lor cuttmo;, and thus protect it 

kialEarlv White. •' ^' ^ 



BROCCOLI. 239 



from rain and the effects of frost. Head grange's cauli- 
flower. 

I r» i-i I. 'j. CovENT Garden 

large, periectly white. market. 

. , 1 , 1 T 1 Sulphur, or 

Leaves with long stems ; heads large, com- Brimstone 
. , , , , , Broccoli, 

pact, somewhat conical, sulphur-colored, some- Trans. 

Late Brimstone. 

times tmged with purple. Hardy. rmE la-^e^sul- 

BURQH Sulphur. 

Comparatively new, and so closely resem- 'Walcheren 
r^ ,,..., Broccoli, 

bling a Cauliflower as to be scarcely distinguish- Mcint. 

able from it. The leaves, however, are more curled, and 

its constitution is of a hardier nature, enduring the cold, and 

also withstanding heat and drought better. Much esteemed 

in England, where, by successive sowings, it is brought to 

the table at every season of the year. 



This is a form of Knight's Protecting, but is Ward's Su- 
perb, 
from two to three weeks later. It is of a -R- Hogg. 

dwarfish habit of growth, closely protected by the spirally 

compressed leaves, with a good-sized and perfectly white 

head. One of the best of the late White Broccolis. 

Heads of medium size, white, and compact. ^^^® Cape. 

The true Willcove is a variety perfectly dis- "Willcove. 

. R.Hogg. 

tinct from every other of its season. The late willcove. 
heads are large, firm, even, and fine, and of a pure white- 
ness. They are fully exposed, and not protected by the 
leaves, as most other Broccolis are. On this account the 
variety is more liable to be injured by the weather than any 
other late sort ; and therefore, in severe seasons, it must be 
regarded as deficient in hardiness. 

" It derives its name from a small village near Devenport, 
Eng., where it originated, and where the Broccoli is said to 
be grown in great perfection." 



240 



BRASSICACEOUS PLANTS. 



Thousand-headed Cabbage. 



BRUSSELS SPROUTS. 

Brassica oleracea var. 

In its general character this vegetable is not unlike some 
of the varieties of Kale or Borecole. Its stem is from a foot 
to four feet in height, and from an inch and a half to upwards 

of two inches in diame- 
ter. It is remarkable for 
the production of numer- 
ous small axillary heads, 
or sprouts, which are ar- 
ranged somewhat in a 
spiral manner, and which 
are often so closely set 
together as entirely to 
cover the sides of the 
stem. " These small 
heads are firm and com- 
pact like little cabbages, 
or rather like hearted 
Savoys in miniature. A 
small head, resembling 
an open Savoy, sur- 

Brussels Sprouts. mOUUtS the Stcm of the 

plant, and maintains a circulation of sap to the extremity. 
Most of the original side-leaves drop off as these small buds, 
or heads, enlarge." — Thomp. 

Culture. — The plant is always raised from seeds, which, 
in size, form, or color, are scarcely distinguishable from the 
seeds of the Common Cabbage. These should be sown at 
the time and in the manner of the Cabbage, either in hot- 
beds in March or April, or in the open ground in April or 
May. When three or four inches high, transplant two feet 
apart in each direction, and cultivate as directed for cabbages 




BRUSSELS SPROUTS. 241 

and Cauliflowers. In September, the early plantings will be 
fit for gathering ; whilst the later plants will afford a succes- 
sion that Avill supply the table during the winter. For the 
latter purpose, they should be harvested before severe freezing 
weather, and preserved in the cellar as Cauliflowers and 
Broccolis. They are quite hardy, easily grown, thrive well 
in New England or in the Middle States, and deserve more 
general cultivation. 

To raise Seeds. — In the autumn select two or three of the 
finest plants ; keep them in the cellar, or out of the reach of 
frost, during winter ; and in the spring set them in the open 
ground, two feet apart, and as far as possible from all flower- 
ing plants of the Cabbage family. Cut off the top shoot, and 
save the branches of pods that proceed from the finest of the 
small heads on the sides of the main stem. 

Use. — The small heads are boiled and served in the man- 
ner of Cabbages. They are also often used in the form of 
the Cauliflower, boiled until soft, then drained, and after- 
wards stewed with milk, cream, or butter. 

Varieties. — Two varieties are enumerated by gardeners 
and seedsmen, viz. ; — 

A low-erowinoj sort, usually from eio^hteen Dwarf Brus- 
^ . '. ^ sels Sprouts, 

inches to two feet m height. It differs from the 

following variety principally in size, though it is somewhat 
earlier. The dwarf stems are said to produce heads which 
are more tender and succulent when cooked than those ob- 
tained from taller plants. 

Stem nearly four feet in height ; plant healthy Tall or Giant 
and vigorous, producing the small heads pecu- Sprouts, 
liar to its class in great abundance. It is somewhat hardier 
than the foregoing variety, and, on account of its greater 
length of stalk, much more productive. 
21 



242 BRASSICACEOIJS PLANTS. 

There is, however, very little permanency to these sorts. 
Much of the seed found in the market will not only produce 
plants corresponding with both of the varieties described, 
but also numerous intermediate kinds. 



THE CABBAGE. 

Brassica oleracea capitata. 

The Cabbage is a biennial plant ; and, though compara- 
tively hardy, — growing at all seasons unprotected in Eng- 
land, — r will not withstand the winters of the Northern States 
in the open ground. 

When fully developed, it is from four to five feet in height. 
The flowers are cruciform, generally yellow, but sometimes 
white or yellowish- white. The seeds, which ripen in July 
and August of the second year, are round, reddish-brown or 
blackish-brown, and retain their vitality five years. About 
ten thousand are contained in an ounce. 

Soil. — Cabbages are best grown in deep, rich, loamy 
soil. On land that has been long under cultivation, or in 
dry situations, they rarely succeed well. Ashes, with a 
mixture of salt, may be advantageously applied, not only for 
the promotion of growth, but for protection against the 
attack of the maggot, to which the roots are liable. They 
may be mixed in the hill at the time of transplanting, or 
applied about the plant from time to time in the process of 
cultivation. 

Propagation. — All of the varieties ar« propagated from 
seed sown annually. For early use, a sowing may be made 
in a hot-bed in February or March ; and, for winter use, the 
seed may be sown in a nursery-bed in the open ground in 
May or June. When five or six inches high, transplant to 
the distance directed in the description of the variety. In 



THE CABBAGE. 243 

the hot-bed or nursery-bed, the plants should not be allowed 
to stand too thickly together, as this causes them to draw up 
weak and feeble. 

To raise Seed. — At the time of harvesting, select a few 
of the most compact and best-formed heads possessing the 
characters of the pure variety ; and, in the following April, 
set the plants entire, three feet apart in each direction. As 
they progress in growth, remove all of the side-shoots, and 
encourage the main sprout, that will push up through the 
centre of the head. Seeds from the side-shoots, as well as 
those produced from decapitated stems, are of little value. 
No cabbage-seed is really reliable that is not obtained from 
firm and symmetrical heads ; and seed thus cultivated for 
a few successive seasons will produce plants, ninety per 
cent, of which will yield well-formed and good-sized Cab- 
bages. 

American grown seed is generally considered superior to 
that of foreign growth ; and, when it can be obtained from a 
reliable seedsman or seeds-grower, the purchaser should not 
be induced by the difference in price to select the nominally 
cheaper, as there are few vegetables with which the char- 
acter of the seed is of greater importance. 

Varieties. — The varieties are numerous, and the distinc- 
tion, in many instances, well-defined and permanent. Be- 
tween some of the sorts, however, the variations are slight, 
and comparatively unimportant. 

This is a variety of the Early York ; the Atkins's 

Matchless, 
head, however, is smaller and more conical, Mcint. 

and the leaves are more wrinkled, — somewhat similar to those 

of the Savoys. It is of tender texture and delicate flavor ; 

and, with the exception of its smaller size, is considered 

equal, if not superior, to the last-named variety. 

It is comparatively a recent sort, and seems to be desirable 



244 BKASSICACEOUS PLANTS. 

rather for its precocity and excellent quality than for its size 
or productiveness. 

Transplant to rows fifteen inches apart, and twelve inches 
asunder in the rows. 

Barnes's This variety, in respect to season, size, form, 

Early. 
baknes's eaklt and general habit, seems to be intermediate 

Dwarf. ° 

between, or a hybrid from, the York and Ox- 
heart. Head ovate, rather compact ; texture fine and ten- 
der ; flavor mild and good. 

Set in rows two feet apart, and eighteen inches apart in 
the rows. 



Bergen Head remarkably large, round, flattened at 

Drumhead. p t 

Large Bergen, the top, compact ; the Icavcs are of a peculiar, 

Great American 



^GEG^znlli glaucous-green color, of thick texture, firm, 

Drumhead. _ , , , , . 

and rather erect ; the nerves large and promi- 
nent ; the outer leaves of the head are usually revoluted 
on the borders ; the loose leaves are numerous, and rarely 
rise above a level with the summit of the head ; the stalk 
is short. 

The Bergen Drumhead is one of the largest and latest of 
all the cabbages, and, when not fully perfected before being 
harvested, has the reputation, if reset in earth in the cellar, 
of heading, and increasing in size during winter. It is a 
popular market sort ; and, notwithstanding its extraordinary 
proportions, is tender, well flavored, and of more than 
average quality for family use. The plants should be set 
three feet apart. 



Champion of One of the largest of the recently introduced 
America. 

sorts ; the whole plant sometimes attaining a 

weight of forty pounds and upwards. Head flattened, some- 
what resembling the Drumheads ; outer leaves very few, 



THE CABBAGE. 245 

succulent, ajid tender ; stalk short ; quality tender, mild, 
and well flavored. 

As a market variety, it has few, if any, superiors. It 
heads with great uniformity, and bears transportation well ; 
but its large size is objectionable when required for the use 
of families numbering but few members. 

The type of the Early Battersea is very old. Early Batter- 

•'^ *^ . -^ sea. Thomp. 

When fully grown, the four outside or lower dwaefbattek- 

SEA* C4ARLV 

leaves are about sixteen inches in diameter ; i>^arf^baxteb- 
and, when taken oif and spread out, their general outline is 
nearly circular. The stem is dwarfish, and the leaf-stalks 
come out quite close to each other ; so that scarcely any por- 
tion of the stem is to be seen between them. The whole 
cabbage measures about three feet in circumference. The 
heart is shortly conical, with a broad base ; near which it is 
about two feet in circumference, when divested of the out- 
side leaves. The ribs boil tender. 

It is one of the best sorts for the general crop of early 
cabbages ; is not liable to crack ; and, when cut close to the 
stem, often puts forth a number of fresh heads, of fair size 
and good quality. 

This is an intermediate sort, both in respect Early Cor- 
, . . , , . . nish. 

to size and season, and is said to derive its penton. paion- 

TON. PeNTON- 

name from a village in Devonshire, Eng., where ^'''^^• 

it has been cultivated for ages. The head is of full medium 
size, somewhat conical in form, and moderately firm and 
solid. The outside leaves are rather numerous, long, and 
of a pale or yellowish-green color. Its texture is fine and 
tender, and its flavor mild and agreeable. It is three or four 
weeks later than the Early York. 

If reset in spring, this variety, like the Vanack, sends out 
from the stalk abundant tender sprouts, which will supply 
21* 



246 BRASSICACEOUS PLANTS. 

the table with the best of coleworts, or greens, for several 
weeks of the early part of the season. 

As the plants are somewhat leafy and spreading, the rows 
should be three feet apart, and the distance between the 
plants in the rows full two feet. 

Early Drum- This is an intermediate variety, about the 
head. . "^ 

size of the Early York, and a little later. The 

head is round, flattened at the top, firm and well formed, 

tender in texture, and well flavored. 

It is a good sort for the garden, as it heads well, occupies 
but little space in cultivation, and comes to the table imme- 
diately after the earlier sorts. 

The plants should be set in rows two feet apart, and 
eighteen inches apart in the rows. 

Early Dutch An excellent cabbage, of the smallest size. It 
Twist. 
Mcint. is early and delicate, and may be planted almost 

as close together as a crop of cabbage lettuce. 

The first sowing should be made early ; afterwards, 

sowings should be made at intervals of two or three weeks, 

which will secure for the table a constant supply of fresh and 

tender heads from July till winter. 

Early Hope. A small, solid, oval-headed, early sort, nearly 
of the season of the Early York. The leaves are bright 
green, erect and firm. In quality it is not unlike the Small 
Early Ox-heart, and requires the same space in cultivation. 

The variety is comparatively new, and, though found on 
the catalogues of seedsmen, is little disseminated. 



Early Low This well-known and standard variety has a 

Dutch. . . • J 

Early Dutch rouud, mcdium-sizcd, solid head, sometimes tinted 

Dbuhheao. 

with brown at its top. The outside and loose 



THE CABBAGE. 247 

leaves are few in number, large, rounded, clasping, blis- 
tered, and of a glaucous-green color ; the ribs and nerves are 
small ; the stalk is thick and short. It is early, tender, of 
good quality, heads well, and one of the best sorts for grow- 
ing in a small garden for early table use. The plants should 
be allowed a space of two feet and a half between the rows, 
and nearly two feet in the rows. 

Head of medium size, bright green, ovoid Early Non- 
pareil, 
or egg-shaped, solid ; the leaves are generally 

erect, roundish, concave, and of thick, firm texture; the 
stalk is comparatively short, and the spare leaves few in 
number ; flavor mild and pleasant. By some it is consid- 
ered the best of the intermediate varieties. 

In many respects it resembles the Small Ox-heart.. 

The color of this variety, and the form of its Early Sugar- 
head, distinguish it from all others. The plant, 
when well developed, has an appearance not unKke some 
of the varieties of Cos lettuces ; the head being round and 
full at the top, and tapering thence to the base, forming a 
tolerably regular inverted cone. The leaves are erect, of a 
peculiar ashy or bluish-green hue, spoon-shaped, and clasp 
or cove over and around the head in the manner of a hood 
or cowl. 

Though an early cabbage, it is thought to be more affected 
by heat than most of the early varieties ; and is also said to 
lose some of its qualities if kept late in the season. Head 
of medium size, seldom compactly formed, and, when 
cut and cooked in its greatest perfection, tender and well 
flavored. 

Transplant in rows two feet apart, and from eighteen 
to twenty-four inches apart in the rows. 



248 BRASSICACEOUS PLANTS. 

Early "Wake- Head of medium size, generally somewhat 
field. . , • *^ 

conical, but sometimes nearly round, compact ; 

leaves glaucous-green ; stalk small. 

A fine, early variety, heading readily. As the plants 

occupy but little space, it is recommended as a desirable sort 

lor early marketing. 

Early York. According to Rogers, the Early York Cab- 
bage was introduced into England from Flanders, more than 
a hundred years ago, by a private soldier named Telford, 
who was there many years in the reign of Queen Anne. On 
his return to England, he settled as a seedsman in York- 
shire ; whence the name and celebrity of the variety. 

In this country it is one of the oldest, most familiar, and, 
as an early market sort, one of the most popular, of all the 
kinds now cultivated. The head is of less than medium 
size, roundish-ovoid, close, and well-formed, of a deep or 
ash-green color, tender, and well flavored. The loose leaves 
are few in number, often revoluted on the border, and com- 
paratively smooth on the surface ; nerves greenish white. 
The plants of the true variety have short stalks, occupy but 
little space, and seldom fail to produce a well-formed, and, 
for an early sort, a good-sized head. They require a dis- 
tance of about eighteen inches between the rows, and fifteen 
or eighteen inches in the rows. 

Its earliness and its unfailing productiveness make it a 
favorite with market-gardeners ; and it still retains its long- 
established popularity, notwithstanding the introduction of 
numerous new sorts, represented as being as early, equally 
prolific, and surpassing it in general excellence. 

East Ham. From East Ham, in Essex, Eng. .It is not a 

large, but a fine, early sort, not unlike the Ox-heart. The 
head is of an oval form, compact, and rather regular ; the 



THE CABBAGE. 249 

leaves are firm in texture, sometimes reflexed, or curved 
backward, but generally erect and concave ; nerves pale 
greenish- white ; stem short. It is mild and delicate, and a 
desirable early variety. 

In setting the plants, allow two feet and a half between 
the rows, and two feet between the plants in the rows. 

Head large, loose and open ; the leaves are Green 

Glazed, 
numerous, large, rounded, waved on the bor- American greew 

' ° ' ' Glazed. 

ders, and slightly blistered on the surface ; 
stalk comparatively long. Its texture is coarse and hard, 
and the variety really possesses little merit ; though it is 
somewhat extensively grown in warm latitudes, where it ap- 
pears to be less liable to the attacks of the cabbage-worm 
than any other sort. 

A distinguishing characteristic of this cabbage is the deep, 
shining-green color ; the plants being readily known from 
their peculiar, varnished, or glossy appearance. 

Head large, round, sometimes flattened a lit- Large Late 

Drumhead, 
tie at the top, close and firm ; the loose leaves American drum- 

^' HEAD. 

are numerous, broad, round, and full, clasping, 
blistered, and of a sea-green color ; the ribs and nerves are 
of medium size, and comparatively succulent and tender ; 
stem short. The variety is hardy, seldom fails to form a 
head, keeps well, and is of good quality. 

In cultivation, it requires more than the average space, 
as the plants have a spreading habit of growth. The 
rows should not be less than three feet apart ; and two 
feet and a half should be allowed between the plants in 
the rows. 

There are many varieties of this cabbage, introduced by 
different cultivators and seedsmen under various names, dif- 
fering slightly, in some unimportant particulars, from the 



250 BRASSICACEOUS PLANTS. 

foregoing description, and also differing somewhat from each 
other, " but agreeing in being large, rounded, cabbaging 
uniformly, having a short stem, keeping well, and in being 
tender and good flavored.'* 

Large York. This is a larger cabbage than the Early 
York, which variety it somewhat resembles. The head, 
however, is broader in proportion to its depth, and more firm 
and solid ; the leaves not connected with the head are more 
erect, of a firmer texture, not quite so smooth and polished, 
and the surface slightly buUated, or blistered. The stalk is 
also shorter, and it is two or three weeks later. 

The Large York seems to be intermediate between the 
Early York and the Large Late Drumheads, as well in 
respect to form and general character as to its season of ma- 
turity. It is recommended as being less affected by heat 
than many other kinds, and, for this reason, well adapted for 
cultivation in warm climates. It seldom fails in forming its 
head, and is tender and well flavored. 

Large Ox- This is a French variety, of the same form 

heart, '^ 

Large feench and ofcneral character as the Small Ox-heart, 

OX-HEART. ° 

but of larger size. The stalk is short ; the 
head firm and close, and of a light green color ; the spare 
leaves are few in number, generally erect, and concave. It 
is a week or ten days later than the Small Ox-heart, forms 
its head readily, and is tender and well flavored. One of the 
best of the intermediate sorts. 

The plants should be set two feet apart in each direction. 



Little Pixie. A recent sort, remarkable for its earliness, 

Tom Thumb. 

and for its diminutive size, and generally dwarf- 
ish character, — the whole plant, when full grown, being 
scarcely larger than a colewort, or some varieties of cab- 
bage lettuce. 



THE CABBAGE. 251 

It is of tender texture ; the flavor is mild and delicate ; and 
as an early variety, particularly where space is limited, is 
recommended for cultivation. 

One of the largest of the Cabbage family, Marblehead 

Mammoth 
produced irom the Mason, or Stone-mason, bv Drumhead. 
^ ^ ^ J.J.H. Greg- 

Mr. Alley, and introduced by Mr. J. J. H. ory. 

Gregory, of Marblehead, Mass. 

Heads not uniform in shape, — some being nearly flat, 
while others are almost hemispherical ; size very large, vary- 
ing from fifteen to twenty inches in diameter, — although 
specimens have been grown of the extraordinary dimensions 
of twenty-four inches. In good soil, and with proper cul- 
ture, the variety is represented as attaining an average weight 
of thirty pounds. Quality tender and sweet. 

Cultivate in rows four feet apart, and allow four feet 
between the plants in the rows. For early use, start in a 
hot-bed ; for winter, sow in the open ground from the first to 
the middle of May. Sixty tons of this variety have been 
raised from a single acre. 

The Mason Cabbage, in shape, is nearly Mason. J.J. 
. . . '' H. Gregory. 

hemispherical ; the head standing well out from 

among the leaves, growing on a small and short stalk. 
Under good cultivation, the 
heads will average about 
nine inches in diameter and 
seven inches in depth. It 
is characterized for its sweet- 
ness, and for its reliability 
for forming a solid head. 
It is also an excellent va- 
riety for cultivation in ex- Mason cabbage. 

treme Northern latitudes, where, from the shortness of the 




252 BRASSICACEOUS PLANTS. 

season, or in those sections of the South, where, from exces- 
sive heat, plants rarely cabbage well. Under good cultiva- 
tion, nearly every plant will set a marketable head. 

Originated by Mr. John Mason, of Marblehead, Mass. 

Pomeranian. This variety is of comparatively recent intro- 
duction. The head, which is of medium size, has the form 
of an elongated cone, and is regular and symmetrical. It is 
quite solid, of a pale or yellowish-green color, tender and 
well flavored, and remarkable for the peculiar manner in 
which the leaves are collected, and twisted to a point, at its 
top. The loose, exterior leaves are numerous, large, and 
broad ; stalk rather high. 

It is an intermediate variety, and excellent either as an 
autumnal or winter cabbage. As it heads promptly and al- 
most invariably, and, besides, is of remarkable solidity, it 
makes a profitable market cabbage, keeping well, and bear- 
ing transportation with little injury. 

Premium Head lar^^e, bluish-o;reen, round, solid, broad 

Flat Dutch. "^ p . . 

Large Flat and flat ou the top, and often tmted with red or 

Dutch. 

brown. The exterior leaves are few in number, 
roundish, broad and large, clasping, blistered on the surface, 
bluish-green in the early part of the season, and tinged with 
purple towards the time of harvesting ; stalk short. 

It is one of the largest of the cabbages, rather late, good 
for autumn use, and one of the best for winter or late keep- 
ing, as it not only remains sound, but retains its freshness 
and flavor till late in spring. The heads open white and 
crisp, and, when cooked, are tender and well flavored. It 
requires a good soil, and should be set in rows not less than 
three feet apart, and not nearer together than thirty inches 
in the rows. 

As a variety for the winter market, the Premium Flat 



THE CABBAGE. 253 

Dutch has no superior. It is also one of the best sorts for 
extensive culture, as it is remarkably hardy, and seldom fails 
in forming a good head. An acre of land, well set and cul- 
tivated, will yield about four thousand heads. 

Head of large size, round, a little flattened, St. Denis. 
^ Vil. 

solid ; the exterior leaves are numerous, glau- 
cous-green, clasping at their base, and often reflexed at the 
ends ; the ribs and nerves are large and prominent ; stem 
long. 

This variety is of good quality, seldom fails to form a 
head, and yields a large crop in proportion to the quantity 
of land it occupies. The plants should be set two feet and 
a half apart in each direction. 

A half-early variety, intermediate in form Shilling's 

Queen, 
and size between the York and Ox-heart. As 

a " second early," it is one of the best. It compares fa- 
vorably with the Early Nonpareil, and is tender, mild, and 
delicate. 

Transplant in rows two feet and a half apart, and eighteen 
inches apart in the rows. 

Head below medium size, ovate or egg-shaped. Small Ox- 
heart, 
obtuse, broad at the base, compact. The leaves 

are of the same bright green as those of the York Cabbage, 

round, of firm texture, sometimes revolute, but generally 

erect, and concave ; the nerves are white, more numerous 

and less delicate than those of the last-named variety ; the 

stalk is short, and the leaves not composing the head few 

in number. 

The Ox-heart cabbages — with respect to character, and 

period of maturity — are intermediate between the Yorks 

and Drumheads ; more nearly, however, resembling the 

22 



254 BRASSICACEOUS PLANTS. 

former than the later. The Small Ox-heart is about ten 
days later than the Early York. 

As not only the heads, but the full-grown plants, of this 
variety are of small size, they may be grown in rows two 
feet apart, and sixteen inches apart in the rows. 

Stone-mason. An improved variety of the Mason, origi- 
orij. nated by Mr. John Stone, Jun., of Marblehead, 

Mass. Head larger than that of the original, varying in 
size from ten to fourteen inches in diameter, according to the 
strength of the soil and the cultivation given it. The form 
of the head is flatter than that of the Mason, and but little, 
if any, inferior to it in solidity. Stem short and small. 
Under good culture, the heads, exclusive of the outer foliage, 
will weigh about nine pounds. Quality exceedingly sweet, 
tender, and rich. A profitable variety for market purposes ; 
the gross returns per acre, in the vicinity of Boston, Mass., 
often reaching from two hundred dollars to three hundred 
and fifty. 

The Mason, Stone-mason, and the Marblehead Mammoth, 
severally originated from a package of seeds received from 
England, under the name of the " Scotch Drumhead," by 
Mr. John M. Ives, of Salem, Mass. 

Sutton's This is one of the earliest of all the cabbages. 

Dwarf Comb. 

Mcint. It is small and dwarfish in its habit, hearts well 

early in the season, and will afford a good supply of delicate 

sprouts throughout a large part of the summer. 

The plants require a space of only twelve inches between 
the rows, and the same distance between the plants in the 
rows. 

The seed of this variety, in common with other dwarf- 
ish and early sorts, should be sown more frequently than 
the larger growing kinds, so as to keep up a succession 



THE CABBAGE. 255 

of young and delicate heads, much after the manner of 
sowing lettuce. 

This variety was introduced into England Vanack. 

Lind, 

from Holland, more than a century ago, by a 
wealthy Dutch farmer of the name of Yanack. Though often 
found upon the catalogues of our seedsmen, it has not been 
extensively grown in this country, and perhaps is really but 
little known. 

Head somewhat irregular in shape, broad at the base, and 
terminating in rather a sharp point ; color palish-green, the 
ribs and nerves of the leaves paler. The exterior leaves are 
large, spreading, deep green, and strongly veined. 

It is tender in texture, sweet and delicate in flavor, cab- 
bages early and uniformly, and, when kept through the win- 
ter and reset in spring, pushes abundant and fine sprouts, 
forming excellent early coleworts, or greens. Lindley pro- 
nounces its quality inferior to none of the best cabbages. 
Transplant to rows two feet and a half apart, and two feet 
apart in the rows. 



A large, late, but coarse, French variety. Vaugirard 
rT^^ ^ i • Cabbage. 

The head is generally round ; leaves deep Thomp. 

green, — those of the outside having the veins sometimes 

tinged with red. 

The plants should be set three feet apart in each direction. 

Heads small, but solid and uniform in shape. "Waite's Wew 

Dwarf. 
It has little of the coarseness common to the Hov. Mag, 

larger varieties, and the flavor is superior. 

One of the finest early cabbages, and one of the best sorts 

for the market. It occupies but little space compared with 

some of the older kinds, and a large number of plants may 

be grown upon a small piece of ground. 



256 BKASSICACEOUS PLANTS. 

"Winnigstadt. This is a German yariety, somewhat similar 

Pointed Head. , y-^ ■, ■, ^ -, - -, 

to the Ox-heart, but more regularly conical. 
Head broad at the base, and tapering symmetrically to a 
point, solid, and of the size of the Ox-heart ; leaves of the 
head pale or yellowish green, with large nerves and ribs ; 
the exterior leaves are large, short, and rounded, smooth, 
and of firm texture ; the stalk is short. 

It is an intermediate sort, immediately following the Early 
York. A large proportion of the plants will form good 
heads ; and as these are not only of remarkable solidity, but 
retain their freshness well during winter, it is a good variety 
for marketing, though rather hard, and somewhat deficient in 
the qualities that constitute a good table cabbage. 

It requires a space of about eighteen inches by two feet. 

Bed Varieties. — These are comparatively few in number, 
and generally used as salad or for pickling. When cooked, 
they are considered less mild and tender than the common 
varieties, besides retaining a portion of their color, which, 
by many, is considered an objection. 

Early Dwarf Head nearly round, generally of a deep red 
eakly Blood or dark Durple color. The leaves on the out- 

Ked. Small Red. 

side of the plant are not numerous, rather rigid, 
or stiff, green, much washed or clouded with red; stalk 
short. 

It is about ten days earlier than the Large Red Dutch, and 
is quite variable in form and color. 

The seed should be sown early ; and, when transplanted, 
the rows should be about two feet apart, and the plants 
eighteen inches in the rows. 

The variety is seldom served at the table cooked in the 
manner of other sorts ; for, when boiled, it has a dark and 
unattractive appearance. It is usually shredded, and with 



THE CABBAGE. 257 

the addition of vinegar, olive-oil, mustard, or other season- 
ing, served as a salad. 

The most familiar, as well as the most pop- Large Bed 

. Dutch, 

ular, of the red varieties. The head is rather 

large, round, hard, and solid ; the leaves composing the 

head are of an intense purplish-red ; the outer leaves are 

numerous, red, with some intermixture or shades of green, 

firm in texture, and often petioled at the union with the stalk 

of the plant, which is of medium height. 

On account of its dark color when cooked, it is seldom 
used in the manner of the common cabbages, but is chiefly 
used for pickling, or, like the other red sorts, cut in shreds, 
and served as a salad ; though any solid, well-blanched, small- 
ribbed, white-headed sort will answer for the same purpose, 
and perhaps prove equally tender and palatable. 

The Large Red Dutch is one of the latest of cabbages, and 
should receive the advantage of nearly the entire season. 
Make the sowing, if in the open ground, as soon as the soil 
is in good working condition, and transplant or thin to rows 
two and a half or three feet apart, and two feet apart in the 
rows. 

The heads may be kept fresh and sound until May. 

Small, like the Utrecht Red, but of a still Superfine 

Black, 
deeper color. When pickled, however, the dark T/wmp. 

coloring matter is greatly discharged, so that the substance 

is left paler than that of others originally not so dark. It 

is, therefore, not so good for pickling as other sorts which 

retain their color and brightness. 



A small, but fine, dark-r«d cabbaffe. Utrecht Bed. 

' o Thomp. 

22* 



258 BKASSICACEOTJS PLANTS. 

THE CAULIFLOWER. 

Brassica oleracea var. 

The Cauliflower, like the Broccoli, is strictly an annual 
plant, as it blossoms and perfects its seed the year in which it 
is sown. When fully grown or in flower, it is about four feet 
in height, and in character and general appearance is similar 
to the Cabbage or Broccoli at a like stage of growth. The 
seeds resemble those of the Cabbage in size, form, and color, 
although not generally so uniformly plump and fair. From 
ten to twelve thousand are contained in an ounce, and they 
retain their germinative properties five years. 

Soil. — The Cauliflower, like the Cabbage, requires a deep, 
rich soil, and seldom succeeds well when grown on land long 
under cultivation. Applications of lime and sulphur have a 
beneficial effect, not only in preventing the ravages of insects, 
but in promoting the growth of the plants. The best fer- 
tilizers appear to be those of a saline character, and excellent 
Cauliflowers have been produced by liberal applications of 
kelp and sea-weed. Where these cannot be obtained, a good 
substitute will be found in the use of common salt, w^hicli 
may be sprinkled about the plant at the time of setting, or 
applied from time to time in the process of cultivation. 

Sowing and Culture. — The seed may be sown in a hot- 
bed in March, at the same time and in the same manner as 
early cabbages, and the plants set in the open ground late 
in May ; or the seed may be sown in the open air in April 
or the beginning of May, in a common nursery-bed, in shal- 
low drills six or eight inches apart ; and, when sufficiently 
grown, the plants may be set where they are to remain. 
They need not all be transplanted at one time ; nor is it 
important when, except that, as soon as they are large 
enough, the first opportunity should be improved for begin- 
ninsr the setting. 



THE CAULIFLOWER. 259 

The after-culture should be similar to that bestowed 
upon the Cabbage. The dry, sunny weather which so 
often prevails in the summer months is unfavorable to the 
full development of the Cauliflower, and in such seasons 
liberal applications of water or liquid manure may be bene- 
ficially made, and will often produce fine flowers from plants 
that would otherwise prove abortive. 

The leaves are sometimes gathered, and tied loosely over 
the tops of the heads, to facilitate the blanching. 

Taking the Crop. — Cauliflowers raised by open culture 
will generally come to the table in October. Such as have 
not fully perfected their heads may, just as the ground is 
closing, be taken up by their roots, and suspended, with the 
top downward, in a light cellar, or other place secure from 
frost; by w*hich process the heads will increase in size, and 
be suitable for use the last of December or first of January. 

Like the Broccoli, Cauliflowers should be cut for use while 
the head, or what is known as the " curd," is still close and 
compact. As the plants advance in growth the head opens, 
separates into branches, and soon becomes coarse, fibrous, 
strong flavored, and unfit for the table. 

Preservation during Winter. — The best way to preserve 
them during winter is to take them up late in the fall, with 
as much earth as possible about their roots, and reset them 
in earth, in a light, dry cellar, or in any other light and dry 
location secure from frost. 

Use. — The methods of cooking and serving are almost 
numberless. AYhen well grown and seasonably cut, the flavor 
is peculiarly mild and agreeable. Few brassicaceous plants 
are more ornamental, or more generally esteemed. 

Varieties. — These are comparatively few in number ; the 
distinctions, in many instances, being quite unimportant. 
In the color, foliage, general habit, and even in the quality, 
of the entire list, there is great similarity. 



260 BRASSICACEOUS PLANTS. 

Early London Stem tall ; leaves of medium size. It has a 
Cauliflower. ,, , . 

London particu- fine, white, compact "curd, as the unex- 

LAE. Fitch's 

eably London, ponded head is termed, and is the sort grown 
in the vicinity of London for the early crop. It is compara- 
tively hardy, and succeeds well when grown in this country. 
The plants should be set two feet and a half apart. 

Early Paris Head rather large, white, and compact ; 
Cauliflower. 

leaves large ; stalk short. An early sort. In 

France it is sown in June, and the heads come to table in 

autumn. 

Erfurt's Leaves lar^e, lonar, waved, and serrated on 

Early Cauli- , & ' &? J . , , , 

flower. the borders ; stalk of medium height ; head 

Erfurt's Extra 

Early. large, — measuring from seven to ten inches 
in diameter, — close, and compact. 

From the experience of a single season, this variety 
promises to be one of the best for cultivation in this country. 
Specimens exhibited under this name before the Massachu- 
setts Horticultural Society measured fully ten inches in di- 
ameter, the surface being very close, and the heads pos- 
sessing the peculiar white, curdy character so rarely attained 
in the climate of the United States. The plants seldom fail 
to form a good-sized and symmetrical head, or flower. 

Progmore Stem quite short, and plant of compact 

Early Forcing. m 7 r r 

habit. The heads are large and close, and 
their color clear and delicate. Recommended as one of the 
best for forcing, as well as an excellent sort for open culture. 

Large Asiatic Originally from Holland. It is a fine, large. 

Cauliflower. . . ' o ' 

Thomp. white, compact variety, taller and later than the 

Early London Cauliflower ; it has also larger leaves. If 

sown at the same time, it will afibrd a succession. 



THE CAULIFLOWER. 261 

Plant about fifteen inches hiffh, with winged L© Normand. 

* ^ R.Hogg. 

leaves, which are broad, and taper abruptly 

towards the base. They are toothed and waved on the mar- 
gin, and expose a head which is about nine inches in diam- 
eter, and of a creamy color. 

It is earlier than the Walcheren, and is readily distin- 
guished from it by the waved and toothed margin of the 
foliage. 

The plants are hardy and vigorous growers, and rarely 
fail to develop a flower, even in dry and unfavorable 
seasons. 

A new variety. Bouquet not large, but hand- Mitchell's 
-^ ^ . Hardy Early 

some and compact. It is so firm, that it re- Cauliflower. 

mains an unusual length of time without running to seed 

or becoming pithy. A desirable sort for private gardens 

and for forcing. 

A recent sort, with large, clear white flowers, Wew Erfurt 
' "= ' ' Dwarf Mam- 

of superior quality. moth. 

The plants are low and compact, and generally form a 

head, even in protracted dry and warm weather. It appears 

to be one of the few varieties adapted to the climate of this 

country, and is recommended for cultivation. 

A recent variety, introduced from Holland. Stadtholder. 
The plants are strong growers, producing large, compact, 
pure white flowers. In the vicinity of London, where it is 
largely cultivated for the market, it is considered equal, if 
not superior, to the Walcheren. 



A new variety, represented as being of large "Waite'sAlma 
•" ^ o e Cauliflower. 

size, and firm ; surpassing in excellence the 
Walcheren. 



262 BRASSICACEOUS PLANTS. 

"Walclieren This has been cultivated as a Broccoli for 

Cauliflower. , i , • • n • i i 

Thomi}. more than ten years, though originalij introduced 

Early I.eyden. ,tttt»i io- i i 

legge'3 wal- by the London Horticultural J^ociety, under the 

CHEEEX BrOCCO- •' *' ' 

^'' name of Early Leyden Cauliflower. Stem com- 

paratively short ; leaves broad, less pointed and more undu- 
lated than those of the Cauliflower usually are. The diflfer- 
ence in constitution is, however, important ; as it not only 
resists the cold in winter, but the drought in summer, much 
better than other cauliflowers. In hot, dry summers, when 
scarcely a head of these could be obtained, the Walcheren 
Cauliflower, planted under similar circumstances, formed 
beautiful heads, — large, white, firm, and of uniform 
closeness. 



"Wellington Messrs. Henderson and Son describe this 
Cauliflower. 

Cauliflower as the finest kind in cultivation ; 

pure white ; size of the head over tAvo feet ; in growth very 

dwarfish, — the stem not more than two or three inches from 

the soil. 

It is one of the hardiest varieties known, and is said to 

withstand the extreme variations of the climate of the 

United States. An excellent sort for early planting and 

for forcinor. 



COLEWOBT, OR COLLARDS. Loud. 
Collet. 

The Colewort, strictly speaking, is a plant distinct from 
the other varieties of Cabbage. It is of small habit, and 
attains sufficient size for use in a few weeks. It is eatable 
from the time it has four or six leaves until it has a hard 
heart. Loudon says the original Colewort seems to be lost, 
and is now succeeded by what are called " Cabbage Cole- 
worts." These are cabbage-plants in their young state. 



COUVE TRONCIIUDA, OR PORTUGAL CABBAGE. 263 

and, when cooked, are quite as tender and good as the true 
Cole wort. In growing these, all that is necessary is to sow 
the seed of almost any variety of the common green cab- 
bages in drills a foot apart, and half an inch deep. For a 
succession, sowings may be made at intervals of two 
weeks, from the last of April to the last of August. In 
the Southern States, the sowings might be continued through 
the winter. 

When cultivated for sale, simply allow them to stand till 
there is enough to be worth bunching and eating. They are 
boiled and served at table as greens. 

A small but remarkably neat variety ; the Bosette 

-' -^ . Colewort. 

whole plant, when well grown, measuring 

twelve inches in diameter, and having the form of a rose 

not completely expanded, — the head, corresponding to the 

bud, still remaining at the heart, or centre ; stalk small and 

short. The plants may be grown twelve inches asunder. 



COUVE TRONCHUDA, OR PORTUGAL CABBAGE. Trans. 

Portugal Borecole. Large-ribbed Borecole. Trauxuda Kale. 

Though a species of Cabbage, the Couve Tronchuda is 
quite distinct from the common head varieties. The stalk is 
short and thick ; the outer leaves arc large, roundish, of a 
dark bluish-green, wrinkled on the surface, and slightly un- 
dulated on the borders ; the midrib of the leaf is largo, 
thick, nearly white, and branches into veins of the same 
color ; the plant forms a loose, open head, and, Avhen full 
grown, is nearly two feet high. 

Culture. — It should be planted and treated like the Com- 
mon Cabbage. The seeds may be sown early in frames, and 
the plants afterwards set in the open ground ; or the sowing 



264 BRASSICACEOUS PLANTS. 

may be made in the open ground in May. The plants 
require two feet and a half between the rows, and two feet 
between the plants in the rows. The seeds, in size, form, 
and color, resemble those of the Cabbage, and will keep 
five years. One fourth of an ounce will produce about a 
thousand plants. 

To raise Seed. — In the autumn, before severe weather, 
remove two or three plants entire to the cellar, and in 
April following reset them about two feet apart. Cut off 
the lower and smaller side-sprouts as they may appear, and 
allow only the strong, central shoot to grow. The seeds 
will ripen in August. 

Use. — Different parts of the Couve Tronchuda are appli- 
cable to culinary purposes. The ribs of the outer and larger 
leaves, when boiled, somewhat resemble sea-kale in texture 
and flavor. The heart, or middle of the plant, is, however, 
the best for use. It is peculiarly delicate and agreeably 
flavored, without any of the coarseness which is so often 
found in plants of the Cabbage tribe. 

Dwarf Couve Much earlier and smaller throughout than 
Tronchuda. r^ r^ or. 

Trans. the Common Couve Tronchuda. Stem from 

MUECIANA. , . 1-1 mi 

D\rAEF Portugal fifteen to eighteen inches high. The leaves are 

Cabbage. Dwarf o o 

Teauxuda Kale. o ^• • ii j.a iiixj 

of medium size, rounded, smooth, and collected 
at the centre of the plant into a loose heart, or head. When 
the lower leaves are taken off for use, the plant, unlike the 
former variety, throws out numerous sprouts, or shoots, from 
the base of the stem, w^hich make excellent coleworts, or 
greens. It is, however, wanting in hardiness, and appears 
to be better adapted for early use than for late keeping. 

Soil and Cultivation. — Both of the varieties require a 
well-manured soil. The seeds of the Dwarf Couve Tron- 
chuda may be sown early in frames, and the plants after- 
wards set in the open ground ; or the sowing may be made, 



KOHL RABI. 265 

in May or June, where the plants are to remain. They 
should be two feet apart in each direction. 

Stem short ; leaf-stems thicker and larojer Fringed 

Tronchuda, 
than those of the Common Couve Tronchuda, 

but not so fleshy and succulent. The leaves expand towards 
their extremities into a spatulate form, the edges being regu- 
larly lobed and curled. They are of a glaucous or bluish- 
green color, and form a sort of loose heart, or head, at the 
centre of the plant. Its only superiority over the common 
varieties consists in its more hardy character. 

The Fringed Tronchuda is, however, quite succulent, and 
of good quality, and is cultivated to some extent in France, 
particularly in the vicinity of Paris. 



This variety nearly resembles the Dwarf "White- 

•' -^ ribbed Tron- 

Portugal Cabbage, or Dwarf Couve Tronchuda, chuda. 

White-ribbed 

if it is not identical. It has white ribs, and '^wh^te^ei7b^e*'d " 

f, 1 1 . POBTUGAL CAB- 

lorms a close heart. bage. 

It should be planted, and in all respects treated, as the 
Dwarf Portugal Cabbage. 



KOHL RABL 

Turnip Cabbage. Brassica caulo-rapa. 
The Kohl Rabi is a vegetable intermediate between the 
cabbage and the turnip. The stem, just above the surface 
of the ground, swells into a round, fleshy bulb, in form not 
unlike a turnip. On the top and about the surface of this 
bulb are put forth its leaves, which are similar to those of 
the Swede turnips, being either lobed or entire on the 
borders, according to the variety. The seeds are produced 
23 



266 



BRASSICACEOUS PLANTS. 



the second year ; after the ripening of which the bulb 
perishes. 

Sowing and Cultivation. — The seeds may be sown, in 
May or June, in a nursery bed, as is practised with the Cab- 
bage, afterwards removing the young plants to rows eighteen 
inches or two feet apart, and fifteen inches apart in the rows ; 
and they are sometimes sown, like the seeds of the Ruta 
Baga, in rows where they are to remain. When the latter 
course is followed, the plants taken up in thinning are reset 
in rows, as directed for setting plants raised in the nursery bed. 
When cultivated for feeding stock, 
the seeds should be sown early, in 
order that the plants may have the 
advantage of the entire season, and 
thus acquire their full proportions. 
For table use, the seeds may be sown 
in June, in which case the bulbs will 
not only be of convenient size, but, 
having made their growth in the 
cooler and more humid portion of the 
season, will be much more succulent 
and milder flavored than those from 
seeds sown earlier. 
The growing crop is treated in all respects as the Ruta 
Baga or Cabbage. 

Seed. — Take up a few plants entire in autumn ; preserve 
them during winter in the manner of cabbages or turnips ; 
and transplant to the open ground in April, two feet apart in 
each direction. The seeds are not distinguishable from those 
of the Swede or Ruta Baga Turnip, and retain their vitality 
from five to seven years. 

Use. — The part chiefly used is the turnip-looking bulb, 
formed by the swelling of the stem. This is dressed and 
eaten with sauce, or with meat, as turnips usually are. 




Green Kohl Rabi. 



KOHL RABI. 267 

While young, the flesh is tender and delicate, possessing 
the combined flavor of the cabbage and turnip. 

They are said to keep better than any other bulb, and to 
be sweeter and more nutritious than the cabbage or white 
turnip. " In the north of France they are extensively 
grown for feeding cattle — a purpose for which they seem 
admirably adapted, as, from having a taste similar to the 
leaves of others of the species, they are found not to impart 
any of that peculiar, disagreeable taste to the milk, which it 
acquires when cows are fed on turnips." 

Varieties. — These are as follow : — 



Of German origin, deriving its name from Artichoke- 
leaved, 
the resemblance of the leaves to those of the Thomp. vu. 

Cut-leaved. 

Artichoke. Bulb small, and not smooth or 
symmetrical. The leaves are beautifully cut, and are very 
ornamental ; but the bulb is comparatively of little value. 
Not much cultivated. 



Bulb white, smaller than that of the Common Early Dwarf 

Wliite. VU, 
White, and supported close to the ground. 

The leaves are also smaller and less numerous. 

It is earlier, and finer in texture, than the last named, 
and, while young, excellent for the table. 

Transplant in rows fifteen inches apart, and ten inches 
asunder in the rows. 

This corresponds with the Early White Vien- Early Purple 
na, except in color, which, in this variety, is a Thomp. vu. 
beautiful purple, with a fine glaucous bloom. The leaf- 
stems are slender, and the leaves smooth, and few in 
number. 

These two Vienna sorts are by far the best for table 
use. When taken young, and properly dressed, they form 



268 BRASSICACEOUS PLANTS. 

an excellent substitute for turnips, especially in dry sea- 
sons, when a crop of the latter may fail, or become of 
inferior quality. 

Early 'White Dwarf, small, early ; bulb handsome, firm, 
Vienna. mi i 

Tiiomp. glossy, white, or very pale green. The leaves 

are few, small, with slender stems, the bases of which are 
dilated, and thin where they spring from different parts on 
the surface of the bulb. The flesh is white, tender, and suc- 
culent whilst the bulb is young, or till it attains the size of 
an early white Dutch turnip ; and at or under this size it 
should be used. 

Set the plants in rows fifteen inches apart, and ten inches 
from plant to plant in the lines. 

Green. Similar to, if not identical with, the Common 

White. The bulbs are pale gi'een, attain a large size, and 
the variety is hardy and productive. Not suited to garden 
culture, but chiefly grown for farm purposes. 

Purple. This variety differs little from the White, ex- 

Thomp. Vil. . 

cept in color ; the bulb being purple, and the 
leaf-stems and nerves also tinged with purple. 

Like the White, it attains a large size, and is only adapted 
for field culture ; the flesh being too coarse and strong- 
flavored for table use. 

"White. Bulb large, — when full grown, measuring 

seven or eight inches in diameter, and weighing 

from eight to ten pounds ; leaves rather large and numerous ; 

skin very pale, or whitish-green ; stem about six inches high. 

Hardy, quite late, and chiefly employed for farm purposes. 

The variety should be cultivated in rows eighteen inches 
apart, and the plants should stand one foot apart in the rows. 



PE-TSAI. 269 

PAK-CHOt*. ViL 
Chinese Cabbage. Brassica sp. 

An annual plant, introduced from China. The root-leaves 
are oval, regular, smooth, deep green, with long, naked, 
fleshy, white stems, somewhat similar to those of the Swiss 
Chards, or Leaf-beets. 

When in blossom the plant measures about four feet in 
height, and the stem is smooth and branching. The flowers 
are yellow ; the seeds are small, round, blackish-brown, and, 
in their general appearance, resemble those of the Turnip or 
Cabbage. An ounce contains about ten thousand seeds, and 
they will keep five years. 

Sowing and Cultivation. — The seed should be sown in 
April or May, and the plants may be grown in hills or drills. 
They are usually sown in rows, and thinned to twelve inches 
apart. 

Use. — The leaves are eaten boiled, like Cabbage ; but 
they are much more tender, and of a more agreeable flavor. 



PE-TSAI. 
Chinese Cabbage. Brassica chinensis. 
The Pe-Tsai, like the Pak-Choi, is an annual plant, origi- 
nally from China. The leaves are of an oval form, rounded 
at the ends, somewhat blistered on the surface, and at the 
centre are collected together into a long and rather compact 
tuft, or head. The plant, when well grown and ready for 
use, has somewhat the appearance of a head of Cos Let- 
tuce, and will weigh six or seven pounds ; though in its 
native country it is said to reach a weight of upwards of 
twenty pounds. 

23* 



270 BRASSICACEOUS PLANTS. 

Towards the end of the summer the flower-stalk shoots 
from the centre of the head to the height of three feet, pro- 
ducing long and pointed leaves, and terminating in loose 
spikes of yellow flowers. The seeds are small, round, 
brownish-black, and resemble those of the Common Cab- 
bage. They retain their vitality five years. An ounce con- 
tains eight thousand seeds. 

Cultivation. — Sow in April or May, and thin or trans- 
plant to rows eighteen inches apart, and a foot apart in the 
rows. 

Use. — It is used like the Common Cabbage, and is sweet, 
mild-flavored, and easy of digestion. The young plants are 
also boiled like coleworts or spinach. 



SAVOY. 

Savoy Cabbage. Brassica oleracea, var. bullata. Dec. 

This class of Cabbages derives its popular name from 
Savoy, a small district adjoining Italy, where the variety 
originated, and from whence it was introduced into England 
and France more than a hundred and fifty years ago. The 
Savoys are distinguished from the common head or close- 
hearted Cabbages by their peculiar, wrinkled, or blistered 
leaves. According to Decandole, this peculiarity is caused 
by the fact that the pulp, or thin portion of the leaf, is 
developed more rapidly than the ribs and nerves. 

Besides the distinction in the" structure of the leaves, the 
Savoys, when compared with the Common Cabbages, are 
slower in their development, and have more open or less 
compactly formed heads. In texture and flavor they are 
thought to approach some of the Broccolis or Cauliflowers ; 
having, generally, little of the peculiar musky odor and 



SAVOY. 271 

taste common to some of the coarser and larger varieties 
of Cabbages. 

None of the family are hardier or mOre easily cultivated 
than the Savoys ; and though they will not quite survive the 
winter in the open ground, so far are they from being in- 
jured by cold and frosty weather, that a certain degree of 
frost is considered necessary for the complete perfection of 
their texture and flavor. 

Soil. — They succeed best in strong, mellow loam, liber- 
ally enriched with well-digested compost. 

Sowing. — The first sowing may be made early in a hot- 
bed, and the plants set in the open ground in May, or as 
soon as the weather will admit. Subsequent sowings may 
be made in drills, in the open ground, in May, or early in 
June. When the seedlings are five or six inches high, thin 
or transplant to about three feet apart. 

Harvesting. — During the autumn, take the heads directly 
from the garden, whenever they are required for the table ; 
but they should all be taken in before the ground is deeply 
frozen, or covered with snow. No other treatment will be 
required during the winter than such as is usually given to 
the Common Cabbage. 

To raise Seed. — In April, select a few well-formed, good- 
sized heads, as near types of the variety as possible, and 
set them entire, about two feet apart. If small shoots start 
from the side of the stalk, they should be removed, as only 
the sprout that comes from the centre of the head pro- 
duces seed that is really valuable. All varieties rapidly 
deteriorate if grown from seeds produced by side-shoots, 
or suckers. 

The seeds, when ripe, in form, size, and color, are not 
distinguishable from those of the Common Cabbage. An 
or.ncs contains ten thousand seeds, which will generally pro- 
duce about three thousand plants. 



272 BRASSICACEOUS PLANTS. 

Varieties. — 
Bloemendaal. New. Head of medium size, firm and com- 
pact, yellow-hearted, and of mild, delicate flavor. 

Drumhead Head large, round, compact, yellowish at the 

Savoy. . . „ p 

Cape Savoy. ccutrc, and a little flattened, in the form of some of 

the Common Drumhead Cabbages, which it nearly approaches 

in size. The exterior leaves of the plant are round and 

concave, clasping, sea-green or bluish-green, rise above a 

level with the top of the head, and are more finely and less 

distinctly fretted or blistered on the surface than the leaves 

of the Green Globe. Stalk of medium length. 

The Drumhead Savoy seldom fails to heart well, affords 
a good quantity of produce, is hardy, and when brought 
to the table, is of very tender substance, and finely fla- 
vored. It is considered one of the best of the large kinds, 
and, wherever cultivated, has become a standard sort. It 
keeps well during winter, and retains its freshness late into 
the spring. 

As it requires nearly all of the season for its com- 
plete development, the seed should be soAvn comparatively 
early. 

Transplant to rows at least three feet apart, and allow 
nearly the same distance between the plants in the row. 

Early Dwarf Head small, flattened, firm, and close ; leaves 
Savoy. 
eaely GREEif rather numerous, but not large, deep green, 

finely but distinctly blistered, broad and rounded 
at the top, and tapering towards the stalk or stem of the 
plant, which is short. It is not quite so early as the Ulm 
Savoy ; but it hearts readily, is tender and of good quality, 
and a desirable sort for early use. 

It requires a space of about twenty inches in each di- 
rection. 



SAVOY. 273 



A middle-sized, dwarf, flat-headed variety ; Early Flat 

Green Curled 
color deep green ; quality tender and good. Savoy. 

The plants should be set fifteen or eighteen 

inches asunder. 



Similar to the Golden Savoy, and, like it, an Early Long 
^ ^ ./' ' ' YeUowSa- 

early sort. It has, however, a longer head, voy. 

and does not heart so firmly. In flavor and texture, as Avell 

as in its peculiar color, there is little diflference between the 

varieties. 

Cultivate in rows eighteen inches apart, and fifteen or 

eighteen inches apart in the rows. 

A dwarfish, early sort. Head small, round. Early Ulna 

Savoy, 
solid ; leaves rather small, thick, fleshy, and ne^v ulm savoy. 

•^ Earliest Ulm 

somewhat rigid, of a fine deep green, with nu- savov. Mcinu 
merous prominent blister-like elevations. The loose leaves 
are remarkably few in number ; nearly all of the leaves of 
the plant contributing to the formation of the head. 

It very quickly forms a heart, which, though not of large 
size, is of excellent quality. It is, however, too small a sort 
for market purposes, but for private gardens Avould, no 
doubt, be an acquisition. In the London Horticultural Soci- 
ety's garden, it proved the earliest variety in cultivation. 

Being one of the smallest of the Savoys, it requires but a 
small space for its cultivation. If fifteen inches between the 
rows, and about the same distance in the rows, be allowed, 
the plants will have ample room for their full development. 

This curious and useful variety has been in Peather- 

*^ stem Savoy, 

existence for several years, and is said to be a Mcint. 

cross between the Savoy and the Brussels Sprouts. It is 

what may be called a sprouting Savoy ; producing numerous 

shoots, or sprouts, along the stem. 



274 



BRASSICACEOUS PLANTS. 



A sowing should be made the last of April, and another 
from the middle to the 20th of May, and the plants set out 
as soon as they are of suitable size, in the usual manner of 
Savoys and other winter greens. 

Golden Sa- A middle-sized, roundish, rather loose-headed 

voy. ' , 

Early Yellow variety, changing during the winter to a clear, 

bright yellow. The exterior leaves, at the time 

of harvesting, are erect, clasping, of a pale green color, 

and coarsely but not prominently blistered on the surface ; 

stalk short. 

The Golden Savoy comes to the table early, hearts readily, 
is of tender substance when cooked, and of excellent quality, 
though its peculiar color is objectionable to many. 

It requires a space of about eighteen inches between 
the rows, and fifteen to eighteen inches between the 
plants in the rowSo 



Green Globe One of the best and one of the most familiar 

Savoy. 
GREE^ Curled of the SavoYS, haviuof been long in cultivation, 

Savoy. Large J 7 o O 

Green Savoy. ^^^ become a Standard sort. The head is of 
medium size, round, bluish or sea-green on the outside, yel- 
low towards the centre, and 
loosely formed. The interior 
leaves are fleshy and succulent, 
with large and prominent mid- 
ribs, — the exterior leaves are 
round and large, of a glaucous 
or sea-green color, and, in com- 
mon with those of the head, 
thickly and distinctly blistered 
in the peculiar manner of the 
Savoys ; stalk of medium height. 
The variety possesses all the 




Savoy Cabbage. 



SAVOY. 275 

qualities of its class ; the texture is fine, and the flavor mild 
and excellent. On account of its remarkably fleshy and 
tender character, the inner loose leaves about the head will 
be found good for the table, and to possess a flavor nearly as 
fine as the more central parts of the plant. 

It is remarkably hardy, and attains its greatest perfection 
only late in the season, or under the influence of cool or 
frosty weather. As the plants develop much less rapidly 
than those of the Common Cabbage, the seed should be 
sown early. Transplant in rows two and a half or three 
feet apart, and allow a space of two feet and a half between 
the plants in the rows. 

A comparatively small variety, with an oval. Long-headed 
^ "^ '^' ' Savoy. Vil. 

long, yellowish-green, but compact head ; leaves 

erect, inclining to bluish-green, long and narrow, revoluted 

on the borders, and finely fretted or blistered on the surface ; 

stem rather high. 

It is hardy and of excellent quality, but yields less than 

many other sorts. It is, however, a good kind for gardens 

of liniited size, as it occupies little space and cabbages well. 

The plants may be set eighteen inches apart in one direction 

by about fifteen inches in the opposite. 

A new sort, allied to the Early Ulm, but MarcelinSa- 
mi 1 voy. Thomp. 

growmg somewhat larger. Though not so early, 

it is next to it in point of earliness ; and, if both sorts are 
sown at the same time, the Marcelin will form a succession. 
It is a low grower ; the leaves are dark green, finely 
wrinkled and curled ; the head is round, compact, and of 
excellent quality. When cut above the lower course of 
leaves, about four small heads, almost equal in delicacy to 
Brussels Sprouts, are generally formed. This sort is exceed- 
ingly hardy, and, on the whole, must be considered a valuable 
acquisition. 



276 BRASSICACEOUS PLANTS. 

The plants should be set eighteen inches by twelve inches 
apart. 

Tour's Sa- Head small, loose, and irregular ; leaves 

voy. 
Dwarf geeen uumerous, bri<^ht CTeen, rio;id, concave or 

Curled Savoy. ' » o 5 o 5 

■ ^^''^"'* spoon-shaped ; the nerves and ribs large, and 

the entire surface thickly and finely covered with the blister- 
like sAvellings peculiar to the Savoys. 

It has some resemblance to the Early Dwarf Savoy, but 
is larger, less compact, and slower in its development. 

A useful, hardy, smallish sort, adapted to small gardens, 
requiring only eighteen or twenty inches space each way. 
Excellent for use before it becomes fully cabfeaged. 

Yellow Dwarf, middle-sized, round ; leaves pale green 

Curled Sa- . „ . . 

voy. Thomj}. at first, but quite yellow m wmter ; the heart is 

Large Late 

Yellow ^savoy. not SO compact as soiiie, but of tender quality, 
and by many preferred, as it is much sweeter 
than the other kinds. It is later and hardier than the Yel- 
low Savoys before described. 



SEA-KALE. 
Crambe maritima. 

Sea-kale is a native of the southern shores of Great 
Britain, and is also abundant on the sea-coasts of the south 
of Europe. There is but one species cultivated, and this is 
perennial and perfectly hardy. The leaves are large, thick, 
oval or roundish, sometimes lobed on the borders, smooth, 
and of a peculiar bluish-green color ; the stalk, when the 
plant is in flower, is solid and branching, and measures about 
four feet in height ; the flowers, which are produced in 
groups, or clusters, are white, and have an odor very similar 



SEA-KALE. 277 

to that of honey. The seed is eaclosed in a yellowish-brown 
shell, or pod, which, externally and internally, resembles 
a pit, or cobble, of the common cherry. About six hun- 
dred seeds, or pods, are contained in an ounce ; and they 
retain their germinative powers three years. " They arc 
large and light, and when sold in the market, are often old, 
or imperfectly formed ; but their quality is easily ascertained 
by cutting them through the middle ; if sound, they will be 
found plump and solid." They are usually sown without 
being broken. 

Prejparation of the Groitncl, and Sowing. — The ground 
should be trenched to the depth of from a foot to two feet, 
according to the depth of the soil, and well enriched through- 
out. The seeds may be sown in April, where the plants are 
to remain ; or they may be sow^n at the same season in a 
nursery-bed, and transplanted the following spring. They 
should be set or planted out in rows three feet apart, eighteen 
inches apart in the rows, and the crowns covered three inches 
deep. 

Culture. — Keep the plants clear of weeds ; nip oiF the 
shoots of such as tend to run to flower ; and in the autumn, 
when the leaves have decayed, add a liberal dressing of com- 
post, or stable manure. Very early in spring, stir or rake 
over the bed, being careful not to injure the crowns of the 
roots, and cover eight or ten inches deep with the material 
intended for blanching. This may be beach sand, dry peat, 
common gravel, or whatever of like character can be con- 
veniently obtained. 

In England the plants are blanched by inverting over them 
pots made for the purpose, and known as " sea-kale pots," 
and sometimes by using as a substitute ten or twelve inch 
flower-pots. 

Cutting. — The sprouts are cut for use when they are 
from three to six inches high, and the season continues about 
24 



278 BRASSICACEOUS PLANTS. 

six weeks. Like Asparagus, the roots are injured by exces- 
sive cutting, and some of the shoots should be allowed to 
make their natural growth, that strength may be secured for 
the crop of the following spring. A plantation, with good 
culture and moderate use, will continue from seven to ten 
years. 

Seeds. — The seeds, which are best preserved in the pods, 
may be obtained plentifully by allowing a few strong plants 
to make their natural growth. 

Use. — The blanched sprouts are used cooked as Asparagus, 
or as Broccoli and the Cauliflower. 

No varieties of this veo:etable have been introduced. 



AMARA.NTHUS. 279 



CHAPTER yi, 
SPINACEOUS PLANTS, 

Araarantlius. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar 
Nightshade. Nettle. New Zealand Spinach. Orach. Patience Dock. 
Quinoa. Sea-beet. Shepherd's Purse. Sorrel. Spinach. WJd or 
Perennial Spinach. 

AMAEANTHUS. 

Chinese Amaranthus. Chinese Spinach. 

HARDY, annual plant, introduced from Chi- 
na ; stem three feet in height, much branched, 
and generally stained with red ; leaves varie- 
gated with green and red, long, and sharply 
pointed ; the leaf-stems and nerves are red ; 
the flowers, which are produced in axillary spikes, are green- 
ish, and without beauty ; the seeds are small, black, smooth, 
and shining. Twenty-three thousand are contained in an 
ounce, and they retain their power of germination four or 
five years. 

Soil and Cultivation. — Any good garden soil is adapted to 
the growth of the Amaranthus. Before sowing, the ground 
should be thoroughly pulverized, and the surface made smooth 
and even. The seed may be sown in April, or at any time 
during the month of May, in shallow drills, fourteen to six- 
teen inches apart, and covered with fine, moist earth. When 
the plants are two inches high, thin to five or six inches 
apart, and cultivate in the usual manner. They will yield 
abundantly during most of the summer. 




280 SPINACEOUS PLANTS. 

Use. — The leaves are used in the manner of Spinach, and 
resemble it in taste. 

Varieties. — 

Early Ama- This plant is a native of the East Indies, 

ranthus. Vil. 

and in height, color, and general habit, resem- 
bles the Chinese Amaranthns. It is, however, somewhat 
earlier, and ripens its seed perfectly in climates Avhere the 
Chinese often fails. Its uses and mode of cultivation are 
the same. 

Hantsi Introduced from China by Mr. Fortune, and 

Shanghai "^ 

-^^aranthus. disseminated by the Loudon Horticultural So- 
ciety. It differs little from the preceding 
species, and is cultivated in the same manner, and used 
for the same purposes. Annual. 



BLACK NIGHTSHADE. 

Morelle of the French. Solanum nigrum 

An unattractive, annual plant, growing spontaneously as a 
weed among rubbish, in rich waste places. Its stem is from 
two to three feet high, hairy, and branchiug ; the leaves are 
oval, angular, sinuate, and bluntly toothed ; the flowers are 
white, in drooping clusters, and are succeeded by black, 
spherical berries, of the size of a small pea ; the seeds are 
small, lens-shaped, pale yellow, and retain their vitality five 
years. Twenty-three thousand are contained in an ounce. 

Propagation and Culture. — It is raised from seed, which 
may be sown in April or May, or in autumn. Sow in shal- 
low drills, fifteen or eighteen inches apart, and thin to six or 
eight inches in the drills ; afterwards keep the soil loose, and 
free from weeds, in the usual manner. 



LEAF-BEET, OR SWISS CHARD. 281 

Use. — The French, according to Vilrnorin, eat the leaves 
in the manner of Spinach ; while Dr. Bigelow asserts that it 
has the aspect and reputation of a poisonous plant. 

On the authority of American botanists, it was introduced 
into this country from Europe. By European botanists, it is 
described as a plant of American origin. 



LEAE-BEET, OB SWISS CHABD. 
Sicilian Beet. White Beet. Beta cicla. 

The Leaf-beet is a native of the sea-coasts of Spain and 
Portugal. It is a biennial plant, and is cultivated for its 
leaves and leaf-stalks. The roots are much branched or 
divided, hard, fibrous, and unfit for use. 

Propagation and Cultivation. — It is propagated, like other 
beets, from seed sown annually, and will thrive in any good 
garden soil. The sowing may be made at any time in April 
or May, in drills eighteen inches apart, and an inch and a 
half deep. When the plants are well up, thin them to ten 
or twelve inches apart, and treat during the season as the 
common Bed Beet, stirring the surface frequently, and keep- 
ing clear of weeds. The excellence of this vegetable con- 
sists in the succulent character of the stems and nerves of 
the leaves ; and these properties are best acquired in moist 
and warm seasons, or by copious watering in dry Aveather. 

Taking the Crop. — " The largest and fullest grown leaves 
should be gathered first ; others will follow. If grown for 
Spinach, the leaves should be rinsed in clean water, and 
afterwards placed in a basket to drain dry ; if for Chard, or 
for the leaf-stalks and veins, these should be carefully pre- 
served, and the entire leaves tied up in bundles of six or 
eight in each." — Mclnt. 

Seed. — During the first season, select a few vigorous 
24* 



282 SPINACEOUS PLANTS. 

plants, and allow tliem to grow unplucked. Just before the 
closing up of the ground in autumn, take up the roots ; and, 
after removing the tops an inch above the crown, pack them 
in dry sand in the cellar. The following spring, as soon as 
the ground is in working order, set them out with the crowns 
level with the surface of the ground, and about two feet and 
a half apart. As the plants increase in height, tie them to 
stakes, to prevent inj ary from wind ; and in August, when 
the seed is ripe, cut off the stems near the ground, and 
spread them entire, in an airy situation, till they are suffi- 
ciently dried for threshing out. 

The seed, or fruit, has the appearance peculiar to the fam- 
ily, although those of the different varieties, like the seeds 
of the Red Beet, vary somewhat in size, and shade of color. 
An ounce of seed will sow a hundred feet of drill, or be 
sufficient for a nursery-bed of fifty square feet. 

Use. — "This species of Beet — for, botanically consic"!- 
ered, it is a distinct species from Beta vulgaris^iho, Common or 
Red Beet — is cultivated exclusively for its leaves ; whereas 
the Red Beet is grown for its roots. These leaves are boiled 
like Spinach, and also put into soups. The midribs and 
stalks, which are separated from the lamina of the leaf, 
are stewed and eaten like Asparagus, under the name of 
" Chard." As a spinaceous plant, the White Beet might be 
grown to great advantage in the vegetable garden, as it affords 
leaves fit for use during the whole summer." — 31clnt. 

The thin part of the leaves is sometimes put into soups, 
together with sorrel, to correct the acidity of the latter. 
The A^arieties arc as follow : - 



areen or Stalks and leaves large, green ; the roots are 

Common 
Leaf-Beet. tough and fibrous, and measure little more than 

an inch in diameter ; the leaves are tender, and of good quality. 

If a sowing be made as soon in spring as the frost will 



MALABAR NIGHTSHADE (WHITE). 283 

permit, another in June, and a third the last of July, they 
will aiFord a constant supply of tender greens, nearly or 
quite equal to Spinach. For this purpose the rows need be 
but a foot apart. 



Stalks white ; leaves pale yellowish-green, Lar^e-ribbed 

Curled, 
with broad midribs, large nerves, and a blis- curled leaf- 

Beet. 

tered surface, like some of the Savoys. It may 

be grown, as a substitute for Spinach, in the manner directed 

for the Common or Green-leaved variety. 



Leaf-stalks bright purplish-red : leaves green, Large-ribbed 
"= ^ ^ . Scarlet Bra- 

blistered on the surface ; nerves purplish-red. zilian. 

Ked Stalk Leaf- 

A beautiful sort, remarkable for the rich and ^^J^^- 

brilliant color of the stems and nerves of the leaves. 



A variety with bright yellow leaf-stalks and Large-ribbed 
•^ o ^ Yellow Bra- 

yellowish leaves. The nerves of the leaves are zilian. 

Yellow-stalked 

yellow, like the leaf-stalks ; the color is pecu- leaf-beet. 
liarly rich and clear ; and the stalks are quite attractive, 
and even ornamental. Quality tender and good. 



Stalks large ; leaves of medium size, erect. Silver-leaf 
. . . -Beet, 

with strong, white ribs and veins. The leaf- great white- 
leaf Beet. 
Swiss Chard. 
Sea-kale Beet. 
. , , . . Large-ribbed 

Asparagus, and somewhat resemble it m tex- ^'''^ee't^'^^ 
ture and flavor. It is considered the best of the Leaf-beets. 



MALABAR NIGHTSHADE (WHITE). 
Climbing Nightshade. White Malabar Spinach. Basella alba. 
From the East Indies. Though a biennial plant, in cul- 
tivation it is generally treated as an annual. Stem five feet 



284 SPINACEOUS PLANTS. 

and upwards in length, slender, climbing ; leaves alternate, 
oval, entire on the borders, green and fleshy ; flowers in 
clusters, small, greenish ; seeds round, with portions of the 
pulp usually adhering, eleven to twelve hundred weighing 
an ounce. They retain their vitality three years. 

Large-leaved A Chinese species, more vigorous and much 

Chinese Mai- . . i t i • i i -r, t 

abar Night- strono;er m its general habit than the lied or 

shade. o b 

Large-leaved the White. Lcavcs as large as those of Let- 

Malabak SriN- 

^'cord^folia':'^ tuce, green, round, thick, and fleshy ; flowers 
small, greenish ; seeds round, nearly of the same form and 
color as those of the White variety, but rather larger. 

The species is slow in developing its flower-stem, and is 
the best for cultivation. 



HED MALABAR NIGHTSHADE. 

Red Malabar Spinach. Basella rubra. 

From China. Properly a biennial plant, but, like the 
White species, usually cultivated as an annual. It is distin- 
guished from the last named by its color, the whole plant 
being stained or tinted with purplish-red. In the size and 
color of the seeds, and general habit of the plant, there are 
ao marks of distinction, when compared with the White. 

Propagation and Cultivation. — All of the species are 
easily grown from seeds, which may be sown in a hot-bed in 
March, or in the open ground in May. They take root 
readily when transplanted, and may be grown in rows, like 
the taller descriptions of peas, or in hills, like running beans. 
Wherever grown, they require a trellis, or some kind of sup- 
port ; otherwise the plants Avill twist themselves about other 
plants, or whatever objects may be contiguous. All are com- 
paratively tender, and thrive best, and yield the most pro- 
duce, in the summer months. 



COMMON NETTLE. 285 

Use. — The leaves, which are put forth in great profusion, 
are used in the form of Spinach. The juice of the fruit 
affords a beautiful but not permanent purple color. 



COMMON NETTLE. 

Large Stinging Nettle. Urtica dioica. 

The Common Nettle is a hardy, herbaceous perennial, 
growing naturally and abundantly by waysides and in waste 
places, " but is seldom seen where the hand of man has not 
been at work, and may, therefore, be considered a sort of 
domestic plant." The stem is erect, branching, four-sided, 
and from three to five feet in height ; the leaves are opposite, 
heart-shaped at the base, toothed on the borders, and thickly 
set with small, stinging, hair-like bristles ; the flowers are 
produced in July and August, and are small, green, and with- 
out beauty ; the seeds are very small, and are produced in 
great abundance, a single plant sometimes yielding nearly 
a hundred thousand. 

Propagation and Culture. — The Nettle will thrive in 
almost any soil or situation. Though it may be propagated 
from seeds, it is generally increased by a division of the 
roots, which may be made in spring or autumn. These 
should be set in rows two feet apart, and a foot apart in 
the rows. 

Use. — "Early in April the tops will be found to have 
pushed three or four inches, furnished with tender leaves. 
In Scotland, Poland, and Germany, these are gathered, as a 
pot-herb for soups or for dishes, like Spinach ; and their pe- 
culiar flavor is by many much esteemed. No plant is better 
adapted for forcing ; and in winter or spring it may be 
made to form an excellent substitute for Cabbage, Cole worts, 
or Spinach. Collect the creeping roots, and plant them either 



286 SPINACEOUS PLANTS. 

on a hot-bed or in pots to be placed in the forcing-house, and 
they Avill soon send up an abundance of tender tops : these, 
if desired, may be blanched by covering with other pots. 
If planted close to a flue in the vinery, they will produce 
excellent nettle-kale or nettle-spinach in January and Feb- 
ruary." 

Lawson states that " the common Nettle has long been 
known as affording a large proportion of fibre, which has 
not only been made into ropes and cordage, but also into 
sewing-thread, and beautiful, white, linen-like cloth of very 
superior quality. It does not, however, appear that its cul- 
tivation for this purpose has ever been fairly attempted. 
The fibre is easily separated from other parts of the stalk, 
without their undergoing the processes of watering and 
bleaching ; although by such the labor necessary for that 
purpose is considerably lessened. Like those of many other 
common plants, the superior merits of this generally ac- 
counted troublesome weed have hitherto been much over- 
looked." 



NEW ZEALAND SPINACH. Loud. 
Tetragonia expansa. 

This plant, botanically considered, is quite distinct from 
the common garden Spinach ; varying essentially in its 
foliage, flowers, seeds, and general habit. 

It is a hardy annual. The leaves are of a fine green 
color, large and broad, and remarkably thick and fleshy ; the 
branches are numerous, round, succulent, pale green, thick, 
and strong ; the stalks recline upon the ground for a large 
proportion of their length, but are erect at the extremities ; 
the flowers are produced in the axils of the leaves, and, ex- 
cept that they show their yellow anthers when they expand, 
are quite inconspicuous ; the fruit is of a dingy-brown color, 



NEW ZEALAND SPINACH. 287 

three eighths of an inch deep, three eighths of an inch in 
diameter at the top or broadest part, hard and wood-like in 
texture, rude in form, but somewhat urn-shaped, with four or 
five horn-like points at the top. Three hundred and twenty- 
five of these fruits are contained in an ounce ; and they are 
generlly sold and recognized as the seeds. They are, how- 
ever, really the fruit, — six or eight of the true seeds being 
contained in each. They retain their germinative powers 
five years. 

Propagation and Culture. — It is always raised from seed, 
which may be sown in the open ground from April to July. 
Select a rich, moist soil, pulverize it well, and rake the sur- 
face smooth. Make the drills three feet apart, and an inch 
and a half or two inches deep, and sow the seed thinly, or so 
as to secure a plant for each foot of row. In five or six 
weeks from the planting, the branches will have grown suffi- 
ciently to allow the gathering of the leaves for use. If the 
season should be dry, the plants will require watering. 
They grow vigorously, and in good soil will extend, before 
the end of the season, three feet in each direction. 

Gathering. — The leaves, which are the parts of the plant 
used, are gathered as they are developed, leaving the ends 
of the young shoots uninjured. If not cut to excess, the 
plants will yield abundantly till destroyed by frost. The 
leaves retain their fresh, succulent character after they are 
fully grown, and even under the influence of the heat and 
drought incident to the summer months. No one of the 
fomily of Spinaceous Plants is more easily raised, and few, 
if any, are more productive. 

Anderson, one of its first cultivators, had but nine plants, 
which furnished a gathering for the table every other day 
from the middle of June. A bed of a dozen healthy plants 
will afford a daily supply for the table of a large family. 

Seed. — To raise seed, leave two or three plants in the 



288 SPINACEOUS PLANTS. 

poorest soil of the garden, without cutting the leaves. The 
seeds will ripen successively, and should be gathered as thej 
mature. 

Use. — It is cooked and served in the same manner as 
Common Spinach. 

There are no described varieties. 



ORACH. 



Arrach. French Spinach. Mountain Spinach. Atriplex 
hortensis. 

Orach is a hardy, annual plant, with an erect, branching 
stem, varying in height from two to four feet, according to 
the variety. The leaves are variously shaped, but somewhat 
oblong, comparatively thin in texture, and slightly acid to the 
taste ; the flowers are small and obscure, greenish or red- 
dish, corresponding in a degree with the color of the foliage 
of the plant ; the seeds are small, black, and surrounded 
with a thin, pale yellow membrane ; they retain their 
vitality three years. 

Soil and Culture. — It is raised from seed sown annually. 
As its excellence depends on the size and succulent character 
of the leaves. Orach is always best when grown in a rich, 
deep, and moist soil. The first sowing may be made as soon 
in spring as the ground is in proper condition ; afterwards, 
for a succession, sowings may be made, at intervals of two 
weeks, until June. 

When the ground has been thoroughly dug over, and the 
surface made fine and smooth, sow the seed in drills eighteen 
inches or two feet apart, and cover three fourths of an inch 
deep. When the young plants are two or three inches high, 
thin them to ten or twelve inches apart, and cultivate in the 
usual manner. Orach is sometimes transplanted, but gener- 



, ORACH. 289 

ally succeeds best when sown where the plants are to remain. 
In dry, arid soil it is comparatively worthless. 

To raise Seed. — Leave a few of the best plants without 
cutting, and they will afford a plentiful supply of seeds in 
September. 

Une, — Orach is rarely found in the vegetable gardens of 
this country. The leaves have a pleasant, slightly acid taste, 
and, with the tender stalks, are used boiled in the same man- 
ner as Spinach or Sorrel, and are often mixed with the latter 
to reduce the acidity. 

A few plants will afford an abundant supply. 

Varieties. — ' 

The leaves of this variety are of a dark Green Orach. 

Trans. 
grass-green color, broad, much wrinkled, slightly dark gkeew 

Orach, jjkep 

toothed, and bluntly pointed ; the stalk of the ^"^^j^Sf^'^^' 
plant and the leaf-stems are strong and sturdy, and of the 
same color as the leaves. It is the lowest growing of all 
the varieties. 

Leaves pale purple, tinged with dark green ; Lurid Orach, 
the under surface light purple with green veins, tale bed okach. 
slightly wrinkled, terminating rather pointedly, and toothed 
on the borders only towards the base, which forms two acute 
angles ; the stalk of the plant and the stems of the leaves 
are bright red, slightly streaked with white between the fur- 
rows ; height three feet and upwards. 



Plant from three to four feet in height ; Purple 

^ ' Orach, 

leaves dull, dark purple, more wrinkled and Trans. 

Dark Purple 

more deeply toothed than those of any other orach. 

variety. They terminate somewhat obtusely, and form two 
acute angles at the base. The stalk of the plant and the 
25 



290 SPINACEOUS PLANTS. 

stems of the leaves are deep red, and slightly furrowed. 
The leaves change to green when boiled. 

Red Orach. Leaves oblong, heart-shaped, somewhat wrin- 
daekRedOkach. kled, and slightly toothed on the margin; the 
upper surface is very dark, inclining to a dingy purple; 
the under surface is of a much brighter color. The stems 
are deep red, and slightly furrowed ; height three feet and 
upwards. 

This is an earlier but a less vigorous sort than the White. 
The leaves of this variety, as also those of most of the colored 
sorts, change to green in boiling. 

Red-stalked Leaves dark green, tinged with dull brown. 
Green Orach.. 

Trans. much wrinkled, toothed, somewhat curled, ter- 
minating rather obtusely, and forming two acute angles at 
the base ; the stalk and the stems of the leaves are deep red, 
and slightly furrowed ; the veins are very prominent. It is 
of tall growth. 



Red-stalked Leaves somewhat heart-shaped, of a yellow- 
WhiteOrach. . ^ . , . , , rr^^ ■ 

Trans. ish-green, tmged with brown, iheir margm is 

PUEPLE-BOK- .,., , t ^' ^ ^ i 

deeedgeeen stained w^ith purple, and a little dentated or 

Obach. Miller. ^ ^ ' 

toothed in some cases, but not in all. The 
stalk and the stems of the leaves are of a palish red, and 
are slightly furrowed, as well as streaked with pale white 
between the furrows. The plant is of dwarfish growth. 



"White Orach. Leaves pale green or yellowish-green, much 

Trans. . . 

Pale gbeen Wrinkled, with long, tapering points, strongly 

Wf^];^FR™i cut in the form of teeth towards the base, 

LOW BACH, ^jjjch forms two acute angles ; the stalk of the 

plant and the stems of the leaves are of the same color as 

the foliage. It is comparatively of low growth. 



PATIENCE. 291 

PATIENCE. 

Herb Patience. Patience Dock. Garden Patience. Eumex 
patientia. 

This plant is a native of the south of Europe. It is a 
hardy perennial, and when fully developed, from four to five 
feet in height. The leaves are large, long, broad, pointed ; 
the leaf-stems are red ; the flowers are numerous, small, 
axillary, and of a whitish-green color ; they are put forth 
in June and July, and the seeds ripen in August. The 
latter are triangular, of a pale brownish color, and will keep 
three years. 

Soil and Cultivation. — No peculiarity of soil or culture 
is requisite for the production of this vegetable. The seeds 
are sown in April or May, or immediately after ripening, in 
drills fifteen inches apart and an inch deep, and the young 
plants afterwards thinned to ten or twelve inches apart in the 
rows. It is also sometimes grown in hills, setting two or 
three plants together, and making the hills two feet and 
a half apart. Though it may be propagated by dividing the 
roots, it is generally raised from seeds. 

The leaves are more abundant, attain a much larger size, 
and are more succulent and tender, if the fiowering shoots 
are cut or pinched off" as they make their appearance. 

The plant is perfectly hardy, and, if cut over regularly, will 
continue healthy and productive for several years. In the 
vicinity of gardens where it has been cultivated, it is fre- 
quently found growing spontaneously, and sometimes be- 
comes troublesome. 

Use. — The leaves are used as Spinach. Though at one 
period it was cultivated and used to some extent, it is now 
rarely to be found in the gardens of this country. 

Its present neglect, however, may arise from a want of 
knowledge of the proper method of using it. The leaves 



292 SPINACEOUS PLANTS. 

are put forth quite early in spring. They should be cut 
while they are young and tender, and about a fourth part of 
Common Sorrel mixed with them. In this way, Patience 
Dock is much used in Sweden, and may be recommended as 
forming an excellent spinach dish. 



QUINOA (WHITE). Law. 
White-seeded Quinoa. Goosefoot. Chenopodium quinoa. 

An annual plant from Mexico or Peru. The stem is five 
or six feet in height, erect and branching ; the leaves are 
triangular, obtusely toothed on the borders, pale green, 
mealy while young, and comparatively smooth when old ; 
the flowers are whitish, very small, and produced in com- 
pact clusters ; the seeds are small, yellowish-white, round, 
a little flattened, about a line in diameter, and, on a cur- 
sory glance, might be mistaken for those of millet ; they 
retain their vegetative powers three years ; about twelve 
thousand are contained in an ounce. 

Sowing and Cultivation. — It is propagated from seeds 
which are sown, in April or May, in shallow drills three feet 
apart. As the seedlings increase in size, they are gradually 
thinned to a foot apart in the rows. The seeds ripen in 
September. In good soil, the plants grow vigorously, and 
produce seeds and foliage in great abundance. 

Use. — The leaves are used as Spinach or Sorrel, or as 
greens. In some places, the seeds are employed as a substi- 
tute for corn or wheat in the making of bread, and are also 
raised for feeding poultry. 

Varieties. — 

Black-seeded The stalks of this variety are more slender, 
Quinoa. "^ 

and the leaves smaller, than those of the White- 



SEA-BEET. 293 

seeded. The plant is also stained with brownish-red in all 
its parts. Seeds small, grayish-black. 

It is sown, and in all respects treated, like the White. 
The seeds and leaves are used in the same manner. 

This variety, or, perhaps, more properly spe- Ked-seeded 

QiUinoa. 
cies, is quite distinct from the White-seeded. Law. 

. • 1 P 1 Chenopodiumsp. 

It grows to the height oi six or eight leet, and 
even more, with numerous long, spreading branches. The 
leaves are more succulent than those of the last named, and 
are produced in greater abundance. When sown at the same 
time, it ripens its seeds nearly a month later. 

Its foliage and seeds are used for the same purposes as the 
White. Sow in rows three feet apart, and thin to fifteen 
inches in the rows. 



SEA-BEET. Trans. 
Beta maritima. 

The Sea-beet is a hardy, perennial plant. The roots are 
not eaten ; but the leaves, for which it is cultivated, are an 
excellent substitute for Spinach, and are even preferred by 
many to that delicate vegetable. If planted in good soil, it 
will continue to supply the table w4th leaves for many 
years. The readiest method of increasing the plants is by 
seeds ; but they may be multiplied to a small extent by 
dividing the roots. 

The early-.produced leaves are the best, and these are fit 
for use from May until the plants begin to run to flower ; but 
they may be continued in perfection through the whole sum- 
mer and autumn by cutting off the flower-stems as they arise, 
and thus preventing the blossoming. 

There are two varieties : — 

25* 



294 SPINACEOUS PLANTS. 

English Sea- The English Sea-beet is a dwarfish spread- 
beet. . -T 1 • 1 

mg or trailing plant, with numerous angular, 
leafy branches. The lower leaves are ovate, three or four 
inches in length, dark green, waved on the margin, and of 
thick, fleshy texture ; the upper leaves are smaller, and 
nearly sessile. 

Sow in April, or May, in rows sixteen or eighteen inches 
apart, and an inch in depth ; thin to twelve inches in the 
rows. The leaves should not be cut from seedling plants 
during the first season, or until the roots are well established. 

Irish Sea- This differs from the preceding variety in the 

beet. 

greater size of its leaves, which are also of a 

paler green ; the stems are not so numerous, and it appears 
to be earlier in running to flower. The external differences 
are, however, trifling ; but the flavor of this, when dressed, 
is far superior to that of the last named. 

It requires the same treatment in cultivation as the Eng- 
lish Sea-beet. 



SHEPHERD'S PURSE. 
Thlaspi Bursa pastoris. 

A hardy, annual plant, growing naturally and abundantly 
about gardens, road sides, and in waste places. The root- 
leaves spread out from a common centre, are somewhat 
recumbent, piunatifid-toothed, and in good soil attain a 
length of eight or ten inches ; the stem-leaves are oval, 
arrow-shaped at the base, and rest closely upon the stalk. 
When in blossom, the plant is from twelve to fifteen inches in 
height ; the flowers are small, white, and four-petaled ; the 
seeds are small, of a reddish-brown color, and retain their 
vitality five years. 

Propagation and Cultivation. — It is easily raised from 



SORREL. 295 

seed, which should be sown, in May, where the plants are to 
remain. Sow in shallow drills twelve or fourteen inches 
apart, and cover with fine mould. Thin the young plants to 
four inches asunder, and treat the growing crop in the usual 
manner during the summer. Late in autumn cover the bed 
with coarse stable-litter, and remove it the last of February. 
In March and April the plants will be ready for the table. 

Use. — It is used as Spinach, and has a mild, pleasant 
flavor, not unlike that of Broccoli or the Cauliflower. Un- 
der high cultivation the plants sometimes attain a diameter 
of nearly twenty inches. Blanched and served as Endive, 
it makes an agreeable early salad. 

In April and May it may be gathered, growing sponta- 
neously about cultivated lands, and, though not so excellent 
as the cultivated plants, will yet be found of good quality. 



SORREL. 
Rumex, sp. et var. 

Sorrel is a hardy perennial. The species, as well as vari- 
eties, differ to a considerable extent in height and general 
habit ; yet their uses and culture are nearly alike. 

Soil and Cultivation. — All of the sorts thrive best in rich, 
moist soil, but may be grown in almost any soil or situation. 
The seeds are sown, in April or May, in drills fifteen or 
eighteen inches apart, and covered half an inch in depth. 
The young plants should be thinned to twelve inches apart ; 
and in July and August the leaves will be sufficiently large 
for gathering. 

The finest sorts are obtained from seedlings, which 
often vary to a considerable extent in the size and form of 
the leaves, as well as in their general habit. These varieties 
are propagated by dividing the roots, and this method must 



296 SPINACEOUS PLANTS. 

be adopted, in the propagation of the dioecious kinds, when 
male plants are required. 

All of the varieties, whether produced from seeds or by 
parting the roots, will send up a flower-stalk in summer ; 
and this it is necessary to cut out when first developed, in 
order to render the leaves larger and more tender. 

The plants will require no special protection or care during 
the winter, though a slight covering of strawy stable litter 
may be applied after the forking over of the bed in the 
autumn, just before the closing up of the ground. 

Use. — It enters into most of the soups and sauces for 
which French cookery is so famed, and they preserve it in 
quantities for winter use. It forms as prominent an article 
in the markets of Paris as does Spinach in those of this 
country ; and it has been asserted, that, amongst all the, 
recent additions to our list of esculent plants, we have not 
one so wholesome, so easy of cultivation, or one that would 
add so much to the sanitary condition of the community, 
particularly of that class who live much upon salt pro- 
visions. 



The species and varieties are as follow : — 
Alpine Sor- A new, perennial species, found upon the 
KuMKx NIVALIS. Alps, ucar the line of perpetual snow. The 
root-leaves are somewhat heart-shaped, thick, and fleshy; 
stem simple, with verticillate branches ; flower dioecious. 

It is one of the earliest as well as the hardiest of the 
species, propagates more readily than Alpine plants in gen- 
eral, and is said to compare favorably in quality with the 
Mountain Sorrel or Patience Dock. 



Common Sor- This is a hardy perennial, with an erect, 

R. ACETosA, branching stem, about two feet in height. The 

flowers, which are small, numerous, and of a reddish color,. 



SORREL. 297 

are dioecious, the fertile and barren blossoms being produced 
on separate plants ; the seeds are small, triangular, smooth, 
of a brownish color, and retain their germinative prop- 
erties two years. An ounce contains nearly thirty thousand 
seeds. 

Of the Common Sorrel there are five varieties, as fol- 
low : — 

Leaves ten or twelve inches lonoj by six Belleville 

^ "^ Sorrel. Vil. 

inches in diameter ; leaf-stems red at the base, beoad-leaved. 

Compared with the Common Garden Sorrel, the leaves are 

larger and less acid. 

The variety is considered much superior to the last-named 
sort, and is the kind usually grown by market gardeners in 
the vicinity of Paris. 

It should be planted in rows eighteen inches apart, and the 
plants thinned to a foot apart in the rows. 

Radical leaves nine inches long, four inches Blistered- 

* . leaf Sorrel, 

wide, oval-hastate or halberd-shaped, growing Trans. 

on long footstalks. The upper leaves are more blistered 
than those attached to the root ; the flower-stems are short. 
The principal difference between this variety and the Com- 
mon, or Broad-leaved, consists in its blistered foliage. 
. It is slow in the development of its flower-stem, and con- 
sequently remains longer in season for use. The leaves are 
only slightly acid in comparison w^ith those of the Common 
Sorrel. It is a perennial, and must be increased by a di- 
vision of its roots ; for being only a variety, and not per- 
manently established, seedlings from it frequently return to 
the Belleville, from whence it sprung. 



An excellent sort, with large, yellowish-green, Fervent's 
blistered leaves and red leaf-stems. It is com- Sorrel. Vil. 



298 SPINACEOUS PLANTS. 

parativelj hardy, puts forth its leaves early, and produces 
abundautly. 

The rows should be eighteen inches apart. 

Green or Root-leaves large, halberd-shape, and sup- 

Common Gar- . . 1 . 1 1 rr^, 

den Sorrel, ported on stems six inches m length, ihe 
upper leaves are small, narrow, sessile, and clasping. A 
hardy sort, but, on account of its greater acidity, not so 
highly esteemed as the Belleville. 

Sow in rows fifteen inches apart, and thin to eight or ten 
inches in the rows. 

Sarcelle Tliis is a sub-variety of the Belleville, with 

Blond Sorrel. 

Vii. longer and narrower leaves and paler leaf- 

stems. It puts forth its leaves earlier in the season than 
the Common Sorrel, and is of excellent quality. The seed 
rarely produces the variety in its purity, and it is generally 
propagated by dividing the roots. 

Bound-leaved This is a hardy perennial, a native of France 
or French 
Sorrel. and Switzerland. Its stem is trailing, and 

Thomp. 

EoMAx soKEEL. from twclvc to eighteen inches in heiorht or 

R. SCUTAXUS. ^ ^ 

length ; the leaves vary in form, but are usu- 
ally roundish-heart-shaped or halberd-shaped, smooth, glau- 
cous, and entire on the borders ; the flowers are hermaphro- 
dite, yellowish ; the leaves are more acid than those of the 
varieties of the preceding species, and for this reason are 
preferred by many. 

It requires eighteen inches' space betAveen the rows, and a 
foot in the rows. There is but one variety. 



Mountain The leaves of this species are large, oblong. 

Sorrel. „ • 

R. MONTANiJs. of thm texture, and of a pale green color ; the 

root-leaves are numerous, about nine inches lon"c and four 



SPINACH. 299 

inches wide, slightly blistered. It is later than the Common 
Garden Sorrel in running to flower, and is generally propa- 
gated by dividing the roots, bnt may also be raised from 
seeds. The leaves are remarkable for their acidity. 

This is the Rumex 7)iontanus of modern botanists, though 
formerly considered as a variety of R. acetosa. 

This variety is distinguished from the Green Blistered- 

leaved IVTo un- 
Mountain Sorrel by its larger, more blistered, tain Sorrel. 

and thinner leaves. The leaf-stems are also longer, and, as 

well as the nerves and the under surface of the leaf, finely 

spotted with red. It starts early in spring, and is slow in 

running up to flower. 

This is an improved variety of the Mountain Green Moun- 
o 1 1 p 1 1 in ■, **"^ Sorrel, 

oorrei, and preierable to any other from the 

greater size and abundance of its leaves, which possess much 

acidity. It is also late in running to flower. 

The leaves are large, numerous, ovate-sagittate, from ten 
to eleven inches long, and nearly five inches in width ; the 
radical leaves are slightly blistered, and of a dark, shining 
green color. It can only be propagated by dividing the 
roots. 

The plants require a space of eighteen inches between the 
rows, and a foot from plant to plant in the rows. 



SPINACH. 

Spinacia oleracea. 

Spinach is a hardy annual, of Asiatic origin. When in 

flower, the plant is from two to three feet in height ; the stem 

is erect, furrowed, hollow^ and branching ; the leaves are 

smooth, succulent, and oval-oblong or halberd-shaped, — the 



300 SPINACEOUS PLANTS. 

form varying in the different varieties. The fertile and 
barren flowers are produced on separate plants, — the for- 
mer in groups, close to the stalk at every joint ; the latter in 
long, terminal bunches, or clusters. The seeds vary in a 
remarkable degree in their form and general appearance, — 
those of some of the kinds being round and smooth, while 
others are angular and prickly ; they retain their vitality five 
years. An ounce contains nearly twenty-four hundred of the 
prickly seeds, and about twenty-seven hundred of the round 
or smooth. 

Soil and Cultivation. — - Spinach is best developed, and 
most tender and succulent, when grown in rich soil. For 
the winter sorts, the soil can hardly be made too rich. 

It is always raised from seeds, which are sown in drills 
twelve or fourteen inches apart, and three fourths of an inch 
in depth. The seeds are sometimes sown broadcast ; but the 
drill method is preferable, not only because the crop can be 
cultivated with greater facility, but the produce is more con- 
veniently gathered. For a succession, a few seeds of the 
summer varieties may be sown, at intervals of a fortnight, 
from April till August. 

Taking the Crop. — " When the leaves are two or three 
inches broad they will be fit for gathering. This is done 
either by cutting them up with a knife wholly to the bottom, 
drawing and clearing them out by the root, or only cropping 
tlie large outer leaves, — the root and heart remaining to shoot 
out again. Either method can be adopted, according to the 
season or other circumstances.'' — Rogers. 

To raise Seed. — Spinach seeds abundantly ; and a few of 
the fertile plants, with one or two of the infertile, will yield 
all that will be required for a garden of ordinary size. Seeds 
of the winter sorts should be saved from autumn sowings, and 
from plants that have survived the winter. 

Use. — The leaves and young stems are the only parts of 



SPINACH. 301 

the plant used. They are often boiled and served alone ; and 
sometimes, with the addition of sorrel-leaves, are used in 
soups, and eaten with almost every description of meat. 
" The expressed juice is often employed by cooks and confec- 
tioners for giving a green color to made dishes. When eaten 
freely, it is mildly laxative, diuretic, and cooling. Of itself 
it affords little nourishment. It should be boiled without the 
addition of water, beyond what hangs to the leaves in rinsing 
them ; and, when cooked, the moisture which naturally comes 
from the leaves should be pressed out before being sent to 
the table. The young leaves were at one period used as 
a salad." — McInL 

Varieties. — 

This is a winter Spinach, and is considered Flanders 

Spinacli. 
superior to the Prickly or Common Winter Tmns. 

Spinach, which is in general cultivation during the win- 
ter season in our gardens. It is equally hardy, perhaps 
hardier. 

The leaves are doubly hastate or halberd-shaped, and 
somewhat wrinkled ; the lower ones measure from twelve to 
fourteen inches in length, and from six to eight in breadth. 
They are not only larger, but thicker and more succulent, 
than those of the Prickly Spinach. The whole plant 
grows more bushy, and produces a greater number of 
leaves from each root; and it is sometimes later in run- 
ning to seed. The seeds are like those of the Round or 
Summer Spinach, but larger; they are destitute of the 
prickles which distinguish the seeds of the Common Win- 
ter Spinach. 

For winter use, sow at the time directed for sowing the 
Large Prickly-seeded, but allow more space between the 
rows than for that variety; subsequent culture, and treat- 
ment during the winter, the same as the Prickly-seeded. 
26 



302 SPINACEOUS PLANTS. 

Large Prick- Leaves comparatively large, rounded at the 
ly-seeded. 
Spinach. ends, thick and succulent. In foliage and 

JLarge Winter . . . ., f, ■, 

Spinach. general character it is similar to some or the 
round-seeded varieties, but is much hardier, and slower 
in running to seed. It is commonly known as ^' Winter 
Spinach," and principally cultivated for use during this 
portion of the year. The seeds are planted towards the 
last of August, in drills a foot apart, and nearly an inch 
in depth. When well up, the plants should be thinned to 
four or five inches apart in the drills ; and, if the weather is 
favorable, they will be stocky and vigorous at the approach 
of severe weather. Before the closing up of the ground, 
lay strips of joist, or other like material, between the rows, 
cover all over with clean straw, and keep the bed thus pro- 
tected until the approach of spring, or the crop has been 
gathered for use. 



Lettuce- Leaves lar^e, on short stems, rounded, deep 

leaved Spin- . ^ r 

ach. green, with a bluish tinge, less erect than those 

Epinard Gau- 

°^^- of the other varieties, often blistered on the 

surface, and of thick substance. It is neither so early nor 
so hardy as some others ; but it is slow in the development 
of its flower-stalk, and there are few kinds more productive 
or of better quality. The seeds are round and smooth. 
For a succession, a sowing should be made at intervals of 
two weeks. 



Sorrel-leaved Leaves of medium size, halberd-formed, deep 
Spinach. 

green, thick, and fleshy. A hardy and produc- 
tive sort, similar to the Yellow or White Sorrel-leaved, but 
differing in the deeper color of its stalks and leaves. 



Summer or Leaves large, thick, and fleshy, rounded at 

Bound-leaved , , , . , . ,i 

Spinach. the ends, and entire, or nearly entire, on tne 

Round Dutch. 

borders. 



WILD OR PERENNIAL SPINACH. 303 

This variety is generally grown for summer use ; but it 
soon runs to seed, particularly in warm and dry weather. 
Where a constant supply is required, a sowing should be 
made every fortnight, commencing as early in spring as the 
frost leaves the ground. The seeds are round and smooth. 
Plants from the first sowing will be ready for use the last of 
May or early in June. 

In Belgium and Germany a sub-variety is cultivated, with 
smaller and deeper-colored foliage, and which is slower in 
running to flower. It is not, however, considered preferable 
to the Common Summer or E-ound-leaved. 

Leaves seven or eio^ht inches lon^, halberd- "Winter or 
® ° Common 

shaped, deep green, thin in texture, and nearly Prickly Spin- 

erect on the stalk of the plant ; seeds prickly. 

From this variety most of the improved kinds of Prickly 
Spinach have been obtained ; and the Common Winter or Prick- 
ly-seeded is now considered scarcely worthy of cultivation. 

The leaves of this variety are similar in form YeUow Sor- 
rel-leaved 
and appearance to those of the Garden Sorrel. Spinach. 

They are of medium size, entire on the bor- i-eaved spinach. 

der, yellowish- white at the base, greener at the tips, and 

blistered on the surface. 

New. Represented as being hardy, productive, slow in the 

development of its flower-stalk, and of good quality. 



WILD OR PERENNIAL SPINACH. 

Good King Henry. Tola Bona. Goosefoot. Blitum Bonus 
Henricus. 

A hardy perennial plant, indigenous to Great Britain, and 
naturalized to a limited extent in this country. Its stem is 



304 SPINACEOUS PLANTS. 

two feet and a half in height ; the leaves are arrow-shaped, 
smooth, deep green, undulated on the borders, and mealj on 
their under surface ; the flowers are numerous, small, green- 
ish, and produced in compact groups, or clusters ; the seeds 
are small, black, and kidney-shaped. 

Propagation and Culture. — It may be propagated either 
from seeds or by dividing the roots ; the more common 
method, however, is from seeds, which are sown in April or 
May in a nursery-bed, and the seedlings afterwards trans- 
planted to rows fifteen inches apart, and eight or ten inches 
apart in the rows. They are sometimes twice transplanted, 
the second setting being made in August or early in Sep- 
tember. 

The leaves, which are the parts of the plant used, will be 
fit for gathering in May and June of the following year, and 
are generally cut as they attain a sufficient size. 

Use. — The same as Spinach. 



ALEXANDERS. 



305 



CHAPTER YII. 



SALAD PLANTS. 



Alexanders. Brook-lime. Buckshorn. Plantain. Burnet. Caterpillar. 
Celery. Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or 
Succory. Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo 
Flower. Dandelion. Endive. Horse-radish. Lettuce. Madras 
Radish. Mallow, Curled-leaf. Mustard. Nasturtium. Garden 
Picridium. Purslain, Rape. Roquette, or Rocket. Samphire. 
Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet Cicely. 
Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow Rocket. 
Wood-sorrel. Worms. 

ALEXANDERS. 

Alisanders. Smyrnium olusatrum. 
N foliage and habit this plant somewhat resem- 
bles Celery. It is a hardy biennial, with a 
branching stem, three to four feet in height ; 
the radical leaves are pale green, compound, 
— those of the stem similar in form, but of 
smaller size. The branches of the plant terminate in large 
umbels, or spherical bunches of yellowish flowers, which are 
succeeded by roundish fruits, each of which contains two 
crescent-shaped seeds. 

Sowing and Culture. — It thrives best in light, deep loam, 
and is raised from seed sown annually. Make the drills two 
and a half or three feet apart, and cover the seeds an inch 
deep. When the plants are two or three inches high, thin to 
twelve inches apart ; or sow a few seeds in a nursery-bed, 
and transplant. 

26* 




306 SALAD PLANTS. 

Blanching. — When the plants are well advanced, they 
should be gradually earthed up about the stems in the 
process of cultivation, in the manner of blanching Celery 
or Cardoons ; like which they are also gathered for use, 
and preserved during winter. 

To raise Seed. — Leave a few plants unblanched ; protect 
with stable-litter, or other convenient material, during win- 
ter, and they will flower, and produce an abundance of 
seeds, the following summer. 

Use. — It was formerly much cultivated for its leaf-stalks, 
which, after being blanched, were used as a pot-herb and for 
salad. They have a pleasant, aromatic taste and odor ; but 
the plant is now rarely grown, Celery being almost univer- 
sally preferred. 

Perfoliate A hardy biennial species, from Italy ; stem 

Alexanders, 
smykniumpekfo- three feet in height, grooved or furrowed, hol- 

lilATUM. 

low ; leaves many times divided, and of a yel- 
lowish-green color ; flowers, in terminal bunches, yellowish- 
white ; seeds black, of the form of those of the common 
species, but smaller. 

It is considered superior to the last named, as it not only 
blanches better, but is more crisp and tender, and not so 
harsh-flavored. 

I 

BROOK-LIME. 
American Brook-lime. Marsh Speedwell. Veronica beccabunga. 

Brook-lime is a native of this country, but is also common 
to Great Britain. It is a hardy perennial, and grows natu- 
rally in ditches and streams of water, but is rarely culti- 
vated. The stem is from ten to fifteen inches in height, 
thick, smooth, and succulent, and sends out roots at the 
joints, by which the plant spreads and is propagated ; the 



BUCKSHORN PLANTAIN. 307 

leaves are opposite, oval, smooth, and fleshy ; the flowers 
are produced in long bunches, are of a fine blue color, and 
stand upon short stems ; they are more or less abundant 
during most of the summer, and are followed by heart-shaped 
seed-vessels, containing small, roundish seeds. 

Cultivation. — It may be propagated by dividing the roots, 
and setting the plants in wet localities, according to their 
natural habit. It will thrive well when gro^vn with Water- 
cress. 

Use. — The whole plant is used as a salad, in the same 
manner and for the same purposes as Water-cress. It is 
considered an excellent anti-scorbutic. 



BUCKSHORN PLANTAIN. 

Star of the Earth. Plantago coronopus. 

A hardy annual, indigenous to Great Britain, France, and 
other countries of Europe. The root-leaves are put forth 
horizontally, and spread regularly about a common centre, 
somewhat in the form of a rosette ; the flower-stem is leaf- 
less, branching, and from eight to ten inches high ; the 
flowers are yellow ; the seeds are quite small, of a clear, 
brown color, and retain their power of germination three 
years. Nearly two hundred and thirty thousand are contained 
in an ounce. 

Soil and Cultivation. — It succeeds best in a soil compar- 
atively light ; and the seed should be sown in April. Sow 
thinly, broadcast, or in shallow drills eight inches apart. 
When the plants are about an inch high, thin them to three 
or four inches apart. 

Use. — The plant is cultivated for its leaves, which are 
used as a salad. They should be plucked while still young 
and tender, or when about half grown. 



308 SALAD PLANTS. 

BURNET. 
Poterium sanguisorba. 
Burnet is a liardy, perennial plant, indigenous to England, 
where it is found on dry, upland, chalky soils. When fully 
developed, it is from a foot and a half to two feet in height. 
The leaves proceeding directly from the root are produced 
on long stems, and are composed of from eleven to fifteen 
smaller leaves, which are of an oval form, regularly toothed, 
and generally, but not uniformly, smooth. The branches, 
which are somewhat numerous, terminate in long, slender 
stems, each of which produces an oval or roundish bunch of 
purplish-red, fertile and infertile flowers. The fertile flowers 
produce two seeds each, which ripen in August or Septem- 
ber. These are oblong, four-sided, of a yellowish color, and 
retain their vitality two years. Thirty-five hundred are con- 
tained in an ounce. 

Sowing and Culture. — The plant is easily propagated by 
seeds, which may be sown either in autumn or spring. Sow 
in drills ten inches apart, half or three fourths of an inch 
deep, and thin, while the plants are young, to six or eight 
inches in the row. If the seeds are allowed to scatter from 
the plants in autumn, young seedlings will come up plenti- 
fully in the following spring, and may be transplanted to the 
distances before directed. In dry soil the plants will con- 
tinue for many years, requiring no further care than to be 
occasionally hoed, and kept free from weeds. It may also 
be propagated by dividing the roots. 

Use. — The leaves have a warm, piquant taste, and when 
bruised resemble cucumbers in odor. They are sometimes 
used as salad, and occasionally form an ingredient in soups. 
The roots, after being dried and pulverized, are employed in 
cases of internal hemorrhage. 

It is little used in this country, and rarely seen in gardens. 



CATERPILLAR. 309 

Varieties. — There are three varieties ; the distinctions, 
however, being neither permanent nor important. 



Leaves and stems comparatively rouo^h or Hairy-leaved 

*^ ® Burnet, 

hairy ; in other respects similar to the Smooth- 
leaved. 



This, like the others, is a sub-variety, and Large-seeded 
1111 -1 • • Burnet, 

probably but a seminal variation. 



Leaves and stems of the plant comparatively Smooth- 
^ ^ '' leaved Bur- 

smooth, but differing in no other particular net. 

from the Hairy-leaved. Seeds from this variety would prob- 
ably produce plants answering to both descriptions. 



CATERPILLAR. 

Scorpiurus. 

All of the species here described are hardy, annual plants, 
with creeping or recumbent stems, usually about two feet in 
length. The leaves are oblong, entire on the borders, 
broadest near the ends, and taper towards the stem ; the 
flowers are yellow, and quite small ; the seeds are produced 
in caterpillar-like pods, and retain their vitality five years. 

Cultivation. — The seeds may be planted in the open 
ground in April or May ; or the plants may be started in a 
hot-bed, and set out after settled warm weather. The rows 
should be fifteen inches apart, and the plants twelve or 
fifteen inches apart in the rows ; or the plants may be grown 
in hills two feet and a half apart, and two or three plants 
allowed to a hill. 

Use. — No part of the plant is eatable ; but the pods, in 
their green state, are placed upon dishes of salads, where 



310 SALAD PLANTS. 

they so nearly resemble certain species of caterpillars as to 
completely deceive the uninitiated or inexperienced. 

Species. — The species cultivated are the following, viz. : — 

Common Pod, or fruit, comparatively large. The in- 

Caterpillar. . • t • 

Vii. tenor grooves, or furrows, are mdistinct, or 

SCORPIUEUS VEK- . . , . 

MicuLATA. quite wantmg ; the exterior grooves are ten m 
number, and well defined. Along the summit of these fur- 
rows are produced numerous small, pedicelled tubercles, 
quite similar to those of some species of worms or caterpil- 
lars ; and these small tufts, in connection with the brownish- 
green color and peculiar coiling of the pods, make the resem- 
blance nearly perfect, especially if seen from a short distance. 
The seeds are large, oblong, flattened at the ends, and of a 
yellowish color. A well-developed fruit will measure about 
three eighths of an inch in diameter, and, when uncoiled, 
nearly an inch and a half in length. 

Furrowed Fruit rather slender, furrowed, grayish-green 

Caterpillar. 

Vii. withm the furrows, and brown along the sum- 

SCOEPIURUS SUL- . __ r. T . p 

CATA. mits. Four of the exterior furrows are sur- 

mounted with numerous small, obtuse, or rounded tubercles ; 
and the pods are coiled in the manner peculiar to the class. 
The seeds resemble those of the Prickly Caterpillar, but 
are of larger size. 



Prickly Cater- Pod, or fruit, a fourth of an inch in diam- 

pillar. Vil. T n m^ 

Small catekpil- ctcr, browuish-red, with shades of green. The 

LAR. SCOEPIURUS 

MUKicATA. seeds are large, long, wrinkled, and of a yel- 
lowish color. 



Villous or This species resembles the Prickly Caterpil- 

Hairy Cater- ^ i -, 

pillar. lar, but is a little larger. The most marked 

SCOEPrURUS SUB- 

villosa. distinction, however, is in the small points, or 



CELERY. 311 

tubercles, placed along the lougitudinal ridges, which in this 
species are recurved, or bent at the tips. The seeds are 
larger than those of the foregoing species. 



CELERY. 
Smallage. Apium graveolens. 

Celery, or Smallage, is a hardy, umbelliferous, biennial 
plant, growing naturally " by the sides of ditches and near 
the sea, where it rises with wedge-shaped leaves and a fur- 
rowed stalk, producing greenish flowers in August." Under 
cultivation, the leaves are pinnatifid, with triangular leaflets ; 
the leaf-stems are large, rounded, grooved, succulent, and 
solid or hollow according to the variety. The plant flowers 
during the second year, and then measures from two to three 
feet in height ; the flowers are small, yellowish- white, and are 
produced in umbels, or flat, spreading groups, at the extrem- 
ities of the branches ; the seeds are small, somewhat trian- 
gular, of a yellowish-brown color, aromatic when bruised, 
and of a warm, pleasant flavor. They are said to retain 
their germinative powers ten years, but by seedsmen are 
not considered reliable when more than five years old. An 
ounce contains nearly seventy thousand seeds. 

Soil. — Any good garden soil, in a fair state of cultiva- 
tion, is adapted to the growth of Celery. 

Propagation. — It is always propagated by seed, a 
fourth of an ounce of which is sufficient for a seed-bed five 
feet wide and ten feet long. The first sowing is usually 
made in a hot-bed in March ; and it may be sown in the open 
ground in April or May, but when so treated vegetates 
slowly, often remaining in the earth several weeks before it 
comes up. 

Some recommend putting a bushel or two of stable ma- 



312 SALAD PLANTS. 

nure into a hole made broad and deep, and covering it with 
rich fine mould to the depth of three or four inches. If 
this method is practised, sprinkle the seed thinly over the 
surface of the loam, stir the soil to the depth of half an 
inch, and press the earth flat and smooth with the back of 
a spade. Sufficient plants for any family may be started in 
a large flower-pot or two, placed in the sitting-room, giving 
them plenty of light and moisture. 

Cultivation. — As soon as the young plants are about three 
inches high, prepare a small bed in the open air, and make 
the ground rich and the earth fine. Here set out the plants 
for a temporary growth, placing them four inches apart. 
This should be done carefully ; and they should be gently 
watered once, and protected for a day or two against the 
sun. A bed ten feet long and four feet wide will contain 
three hundred and sixty plants. 

Corbett directs that the plants should remain in this 
nursery-bed till the beginning or middle of July, when they 
should be removed into trenches. Make the trenches a foot 
or fifteen inches deep, a foot wide, and not less than five feet 
apart, and lay the earth into the middle of the space between 
the trenches, so that it may not be washed into them by heavy 
rains ; for it will, in such case, materially injure the crop by 
covering the hearts of the plants. At the bottom of the 
trench put some good, rich, but well-digested compost ma- 
nure ; for, if too fresh, the Celery will be rank and pipy, or 
hollow, and will not keep nearly so long or so well. Dig 
this manure in, and make the earth fine and light ; then 
take up the plants from the temporary bed, and set them 
out carefully in the bottom of the trenches, six or eight 
inches apart. 

It is the practice of some cultivators, at the time of setting 
in the trenches, to remove all the suckers, to shorten the long 
roots, and to cut the leaves oflf, so that the whole plant shall 



CELERY. 313 

be about six inches in length. But the best growers in Eng- 
land have abandoned this method, and now set the plants, 
roots and tops, entire. 

Blanching. — "When the plants begin to grow (which, 
they will quickly do) , hoe on each side and between them 
with a small hoe. As they grow up, earth their stems ; 
that is, put the earth up against them, but not too much at 
a time, and always when the plants are dry ; and let the 
earth put up be finely broken, and not at all cloddy. While 
this is being done, keep the stalks of the outside leaves close 
up, to prevent the earth getting between the stems of the 
outside leaves and inner ones ; for, if it gets there, it checks 
the plant, and makes the Celery bad. When the earthing is 
commenced, take first the edges of the trenches, working 
backwards, time after time, till the earth is reached that was 
taken from the trenches ; and by this time the earth- against 
the plants will be above the level of the land. Then take 
the earth out of the middle, till at last the earth against the 
plants forms a ridge, and the middle of each interval a 
sort of gutter. Earth up very often, not putting up much 
at a time, every week a little ; and by the last of Septem- 
ber, or beginning of October, it will be blanched sufficiently 
for use." — Corh. 

Another (more recent) method of cultivation and blanch- 
ing is to take the plants from the temporary bed, remove the 
suckers, and set them Avith the roots entire, ten inches 
apart in the trenches. They are then allowed to grow 
until they have attained nearly their full size, when the 
earth for blanching is more rapidly applied than in the pre- 
vious method. 

"Many plant on the surface, — that is, marking out the 

size of the bed on ground that has been previously trenched ; 

digging in at least six or eight inches of rich, half-decayed 

manure, and planting either in single lines four feet apart, 

27 



214 SALAD PLANTS. 

or making beds six feet broad, and planting across them, set- 
ting the rows fourteen inches apart, and the plants eight 
inches apart in the lines. They may be earthed up as 
they advance, or not until they have attained the height of 
a foot." — Mclnt. 

Mcintosh gives the following method, practised by the 
Edinburgh market-gardeners : " Trenches, six feet wide and 
one foot deep, are dug out ; the bottom is loosened and Avell 
enriched, and the plants set in rows across the bed, fourteen 
inches asunder, and the plants nine inches apart in the rows. 
By this means space is economized, and the plants attain a 
fair average size and quality. The same plan is very often 
followed in private gardens ; and, where the new and im- 
proved sorts are grown, they arrive at the size most available 
for family use. This is one of the best methods for amateurs 
to grow this crop. They should grow their plants in the 
temporary or nursery beds until they are ten inches or a foot 
high, before planting in the trenches, giving plenty of water, 
and afterwards earthing up once a fortnight." 

Some allow the plants to make a natural growth, and 
earth up at once, about three weeks before being required 
for use. When so treated, the stalks are of remarkable 
whiteness, crisp, tender, and less liable to russet-brown spots 
than when the plants are blanched by the more common 
method. 

Taking the Crop. — Before the closing up of the ground, 
the principal part of the crop should be carefully taken up 
(retaining the roots and soil naturally adhering), and re- 
moved to the cellar, where they should be packed in mod- 
erately moist earth or sand, without covering the ends of the 
leaves. 

A portion may be allowed to remain in the open ground ; 
but the hearts of the plants must be protected from wet 
weather. This may be done by placing boards lengthwise, 



CELERY. 315 

in the form of a roof, over the ridges. As soon as the frost 
leaves the ground in spring, or at any time during the winter 
when the weather will admit, Celery may be taken for use 
directly from the garden. 

Seed. — Two or three plants will produce an abundance. 
They should be grown two feet apart, and may remain in 
the open ground during the winter. The seeds ripen in 
August. 

Use. — The stems of the leaves are the parts of the plant 
used. These, after being blanched, are exceedingly crisp 
and tender, with an agreeable and peculiarly aromatic flavor. 
They are sometimes employed in soups, but are more gen- 
erally served crude, with the addition of oil, mustard, and 
vinegar, or with salt only. The seeds have the taste and 
odor of the stems of the leaves, and are often used in their 
stead for flavoring soups. 

With perhaps the exception of Lettuce, Celery is more 
generally used in this country than any other salad plant. 
It succeeds well throughout the Northern and Middle States, 
and in the vicinity of some of our large cities is produced 
of remarkable size and excellence. 

Varieties. — 

A medium-sized, white variety ; hardy, crisp, Boston-mar- 
succulent, and mild flavored. Compared with 
the White Solid, the stalks are more numerous, shorter, not 
so thick, and much finer in texture. It blanches quickly, 
and is recommended for its hardiness and crispness, the 
stalks rarely becoming stringy or fibrous, even at an ad- 
vanced stage of growth. Much grown by market-garden- 
ers in the vicinity of Boston. Mass. 



This IS comparatively a new sort, of much Cole's Superb 
^ ^ Red. Mclnt. 

excellence, and of remarkable solidity. It is 



316 SALAD PLANTS. 

not of large size, but well adapted for cultivation in the 
kitchen garden and for family use ; not so well suited for 
marketing or for exhibition purposes. It has the valuable 
property of not piping, or becoming hollow or stringy, and 
remains long without running to seed. The leaf-stalks are 
of a fine purple color, tender, crisp, and fine flavored. A 
well-grown plant will weigh about six pounds. 



Cole's Superb Much like Cole's Superb Red ; differino; little. 

White. ^ o ' 

except in color. An excellent sort, hardy, runs 

late to seed, and is one of the most crisp and tender of the 

white sorts. Stalks short and thick. 



Dwarf Curled Leaves dark ffreen, curled, resemblino^ those 
White. b 5 5 o 

Vii. of Parsley, and, like it, might be employed for 

garnishing. The leaf-stalks are rounded and grooved, com- 
paratively crisp and solid, but not fine flavored. It is quite 
hardy, and, in moderate winters, will remain in the open 
ground without injury, and serve for soups in spring. Its 
fine, curled foliage, however, is its greatest recommendation. 

Early Dwarf Rather dwarf, but thick stemmed. The heart 
SoHd White. ' 

Thomp. is remarkably full ; the leaf-stalk solid, blanch- 
ing promptly. There is, in fact, much more finely blanched 
substance in a plant of this variety than in one of the tall 
sorts, and the quality is excellent. It comes into use rather 
early, and is one of the hardiest of the White varieties. 



Italian Cele- A tall, strong-growing, erect sort ; leaf-stems 

ry. Tliomp. ' *= * °' / 

Large upbight. dccplv furrowcd, sometimcs a little hollow : 

Giant Pataoo- j. ./ 7 

'^^^^' leaves large, deep green, with coarse, obtuse 

serratures. It is not so crisp as the Common White Solid, 
and is suitable only for soups, or where very tall Celery is 
desirable. 



CELERY. 317 

This is considered the largest variety yet pro- Laing's Im- 

. proved Mam- 

duced ; specimens nave been grown m Ji.ngland moth Red 

of the extraordinary weight of eight or ten 

pounds, and at the same time perfectly solid. It is nearly 

perennial in its habit, as it will not run to seed the first year, 

and is with difficulty started to blossom even during the 

second, when planted out for the purpose. Color bright red ; 

flavor unsurpassed, if equalled. 



This variety scarcely differs from the Red Manchester 
o T-i T. 1 1 1 ,. -, Red Celery, 

feolid. it has, however, a coarser habit, with Thomp. 

a somewhat rounder stalk ; and, this being the Red giant. 

case, the heart is not so compact. It is grown largely for 

marketing, and is excellent for soups and stewing. 



Originated with Mr. Nutt, of Sheffield. Wutt's Cham- 
. . pion White 

It attains, under good manao^ement, m good Celery. 

. , ' o McJnt. 

soil, a large size, and, this considered, is of ex- 
cellent quality ; very white, and not apt to run to seed. 



The plant grows to a large size, full hearted. Bed Solid, 
with a thick stem. Leaf-stalks thick, deeply new large red. 

^ *^ New Lakge Pur- 

furrowed, and remarkably solid, of a dark red ^''Iueple.^^ 
or purplish hue where exposed, rose-colored where partially 
blanched ; but the perfectly blanched portion is pure white, 
more so than the blanched part of the White varieties of 
Celery. It is also crisp, of excellent flavor, and unquestion- 
ably the best variety of Red Celery. 



A large-sized, vigorous-growmg variety ; m Sesrmour's 

1 ., p o o ./ Superb 

good sons, often attaining a height of nearly White. 

° ^ . TJwmp. 

three feet. The stalks are solid : flat at the seymoitr's su- 

' PEKB White 

base, where they overlap, and form a compact, ^*^'''°* 

crisp, and, with ordinary care, a well-blanched heart of ex- 

27* 



318 SALAD PLANTS. 

cellent quality. It succeeds best, as most other sorts do, in 
rich, moist soil ; and when so grown, and properly blanched, 
will yield a large proportion of Celery, of a pure white color, 
and of the best quality. 

It is one of the best sorts for extensive culture for the 
markets, as it is also one of the best varieties for small 
gardens for family use. It blanches readily, and, with lit- 
tle care, will supply the table from the last of September 
through most of the winter. 

Seymour's A variety represented as bein^ superior to 

"White Cham- ^ r or 

pion. Seymour's Superb White. The stalks are 

broad, flat at the base, and form a compact, well-blanched, 

crisp heart. 

Shepherd's Much like the Manchester Red, but has flat- 
Red. Thomp. 
Shepherd's tcr stcms ; Consequently, it is more compact, 

and blanches sooner and more perfectly, than 

that variety ; to which, for these reasons, it is preferred by 

growers for competition. 



Small Dutch Leaf-stems small, hollow, crisp, and succu- 
Celery. Vil. . 

lent ; sprouts, or suckers, abundant. It is sel- 
dom blanched ; but the leaves are sometimes used for flavor- 
ing soups. 

The seeds should be sown thickly, and on level beds. The 
plants often resprout after being cut. Not much cultivated. 

Sutton's A very laro-e yet solid-o-rowino; variety, ex- 

White SoUd. J b J & o ^ ' 

3icint. ceedingly white and crisp. 

Turkey or A remarkably large variety, resembling the 

Prussian Cel- 
ery. Common White Solid. Leaf-stalks long, large, 

Turkish Giant ercct, flesliy, and solid ; leaves large, with 

rounded serratures, and of a glossy green color. 



CELERIAC, OR TURNIP-ROOTED CELERY. 319 

It is one of the largest of the White sorts, and is considered 
superior to the Common White Solid. 

An improved variety of the Italian, esteemed "Wall's 

^ "^ . "White Cele- 

hj growers for competition, where quantity, ry. Tiwmp. 

not quality, is the principal consideration. 



A short, broad, flat-stalked variety, of excel- "White 

Lion's-Paw 
lent quality ; crisp and white. Its short, flat. Celery. 

spreading habit gave rise to its name. lion's-pam-. 



This variety is of strono; and rather tall "White Solid. 

•^ ° , Thomp. 

growth ; the leaf-stalks are generally solid, but fine white 
when grown in rich, highly manured soil, they 
sometimes become slightly hollow ; the leaves are large, 
smooth, and bright green ; serratures large and obtuse. It 
blanches readily, is crisp, of excellent quality, and comes 
into use earlier than the Red sorts. It is generally cultivated 
in the Northern States, not only on account of its hardiness, 
but for its keeping qualities. As a market variety, it is one 
of the best. 



CELERIAC, OR TURNIP-ROOTED CELERY. 

This variety forms at the base of the leaves, near the sur- 
face of the ground, a brownish, irregular, rounded root, or 
tuber, measuring from three to four inches in diameter. The 
leaves are small, with slender, hoUow stems. In favorable 
exposures and rich soil, the roots sometimes attain a weight 
of more than three pounds. It is much hardier than the 
common varieties of Celery. 

Propagation. — It is propagated from seeds, which may 
be sown in the open ground in April or May, in shallow 
drills six or eight inches apart. As soon as the seed- 



320 SALAD PLANTS. 

lings are three or four inches high, take them up, re- 
move the small side-shoots, or suckers, and set the plants 
in rows eighteen inches or two feet apart, and a foot apart 
in the rows. 

Subsequent Cultivation. — The growing crop will require 
no peculiar treatment. When the bulbs are two thirds 
grown, thej are earthed over for the purpose of blanching, 
and to render the flesh crisp and tender. Cool and humid 
seasons are the most favorable to their growth. In warm 
and dry weather, the bulbs are small, comparatively tough, 
and strong flavored. 

Taking the Crop. — Some of the bulbs will be ready for 
use in September, from which time till the last of Novem- 
ber, the table may be supplied directly from the garden. 
Before severe weather, the quantity required for winter 
should be drawn, packed in damp earth or sand, and stored 
in the cellar. 

To save Seed. — Give to a few plants, taken up in the 
autumn, as much light and air as possible during the winter, 
keeping them cool, but not allowing them to freeze ; and in 
April set them in the open ground, eighteen inches apart. 
The seed will ripen the last of the season. It is often used, 
in the manner of the seed of the Common Celery, for season- 
ing soups. 

Use. — The root, or bulb, is the part of the plant eaten ; 
the flesh of this is white, and comparatively tender, with 
the flavor of the stalks of Common Celery, though gen- 
erally less mild and delicate. It is principally valued for 
its remarkable hardiness and for its keeping properties. 
Where the common varieties of Celery are grown or pre- 
served with difficulty, this might be successfully cultivated, 
and afford a tolerable substitute. The bulbs are some- 
times eaten boiled, and the leaves are occasionally used 
in soups. 



CHERVIL. 321 

This is a variety of the Common Celeriac, Curled- 
leaved Cele- 
or Turnip-rooted Celery ; like which, it forms riac. 

CUKLED-LEAVED 

a sort of bulb, or knob, near the surface of the tuknip-booted. 
ground. It is, however, of smaller size, usually measuring 
about three inches in diameter. The skin is brown, and 
the flesh white and fine grained ; leaves small, spreading, 
curled. 

It is in no respect superior to the Common Turnip-rooted, 
and possesses little merit aside from the peculiarity of its 
foliage. Cultivate, preserve during winter, and use as di- 
rected for the common variety. 



An early variety. Root, or bulb, not large. Early Erfurt 

... Celeriac. 

but regular in form. Its earliness is its prin- Vil. 



cipal merit. 



CHERVIL. 

Common or Plain-leaved. Chserophyllum cerefolium. 

A hardy, annual plant, from the south of Europe. Stem 
eighteen inches to two feet in height ; the leaves are many 
times divided, and are similar to those of the Common Plain 
Parsley ; the flowers are small, white, and produced in 
umbels at the extremities of the branches ; the seeds are 
black, long, pointed, longitudinally grooved, and retain their 
vitality but two years. Nearly nine thousand are contained 
in an ounce. 

" This is the most common sort, but, except that it is 
hardier than the Curled varieties, is not worthy of cul- 
tivation." 

A variety of the Common Chervil, with Curled Cher- 
frilled or curled leaves ; the distinction be- 
tween the sorts being nearly the same as that between the 



322 SALAD PLANTS. 

Plain-leaved and Curled-leaved varieties of Parsley. The 
foliage is delicately and beautifully frilled, and, on this ac- 
count, is much employed for garnishing, as well as for the 
ordinary purposes for which the plain sort is used. 

Being a larger grower, it requires more room for its de- 
velopment ; and the plants should stand a foot apart each 
way. When intended for winter use, it should have the 
protection of hand-glasses, frames, or branches of trees 
placed thickly around or amongst it. In unfavorable situa- 
tions, it is well to pot a dozen or two of the plants, and 
shelter them under glass during the winter. 

Frizzled- An improved variety of the Curled Chervil, 

leaved or .n -, •, . . , , . 

French Cher- — even more beautiiul, but wantino; m hardi- 
vil. 31clnt. ° 

Double-curled, ness. It succecds bcst whcn grown in the 

summer months. 

Propagation and Cultivation. — Chervil is raised from 
seeds ; and, where it is much used, sowings should be made, 
at intervals of three or four weeks, from April till July. 
The seeds should be sown thinly, in drills a foot apart, and 
covered nearly an inch in depth. 

Use. — It is cultivated for its leaves, which have a 
pleasant, aromatic taste, and, while young and tender, are 
employed for flavoring soups and salads. 



CHICCORY, OR SUCCORY. 

Wild Endive. Cichorium intybus. 
A hardy, perennial plant, introduced into this country 
from Europe, and often abounding, as a troublesome weed, in 
pastures, lawns, and mowing-lands. The stem is erect, stout, 
and branching, and, in its native state, usually about three 
feet in height, — under cultivation, however, it sometimes 



CHICCORY, OR SUCCORY. 323 

attaius a height of five or six feet ; the radical leaves are 
deep green, lobed, and, when grown in good soil, measure 
ten or twelve inches in length, and four inches in width ; 
the flowers are large, axillary, nearly stemless, of a fine blue 
color, and generally produced in pairs ; the seeds somewhat 
resemble those of Endive, though ordinarily smaller, more 
glossy, and of a deeper brown color. They will keep ten 
years. The plants continue in blossom from July to Sep- 
tember ; and the seeds ripen from August to October, or 
until the plants are destroyed by frost. 

Soil, Solving, and Cultivation. — As the roots of Chiccory 
are long and tapering, it should be cultivated in rich, mellow 
soil, thoroughly stirred, either by the plough or spade, to 
the depth of ten or twelve inches. The seed should be sown 
in April or May, in drills fifteen inches apart, and three 
fourths of an inch deep. When the young plants are two or 
three inches high, thin them to eight inches apart in the 
rows, and, during the summer, cultivate frequently, to keep 
the soil light, and the growing crop free from weeds. 

Blanching. — Before using as a salad, the plants are 
blanched, either by covering with boxes a foot in depth, or 
by strips of boards twelve or fourteen inches wide, nailed 
together at right angles, and placed lengthwise over the rows. 
They are sometimes blanched by covering with earth, the 
leaves being first gathered together, and tied loosely at the 
top, which should be left exposed to light. 

To save Seed. — In the autumn, leave a few of the best 
plants unblanched ; let them be about eighteen inches asun- 
der. Protect with stable litter ; or, if in a sheltered situa- 
tion, leave them unprotected during winter, and they will 
yield abundantly the ensuing summer. 

Taking the Crop. — When the leaves are properly blanched, 
they will be of a delicate, creamy white. When they are 
about a foot high, they will be ready for use ; and, as soon 



324 SALAD PLANTS. 

as they are cut, the roots should be removed, and others 
brought forward to succeed them. 

Use. — It is used as Endive, its flavor and properties be- 
ing much the same. Though rarely grown in this country, 
it is common to the gardens of many parts of Europe, and 
ii much esteemed. The blanched leaves are known as Barbe 
de Capucin, or " Friar's Beard." 

Varieties. — 

Improved Leaves larger than those of the Common 
Chiccory, or 

Succory. Chiccory, and produced more compactly, form- 
ing a sort of head, or solid heart, like some of the Endives. 

The plant is sometimes boiled and served in the manner 
of Spinach. 

Variegated This is a variety of the preceding, distin- 

Chiccory. guished by the color of the leaves, which are 
veined, and streaked with red. In blanching, 
the red is not changed, but retains its brilliancy, while the 
green becomes nearly pure white, the two colors blending 
in rich contrast. In this state they form a beautiful, as well 
as tender and well-flavored, salad. 



Improved A sub-variety of the Spotted Chiccory, more 

V 8X16 ^R 1)6 d 

Chiccory. constant in its character, and more uniform and 
distinct in its stripes and variegations. When 
blanched, it makes an exceedingly delicate and beautiful gar- 
nish, and a tender and excellent salad. 

The improved sorts are as hardy, and blanch as readily, 
as the Common Chiccory. 



Large-rooted This variety is distinguished by its long, 
or Coffee ^ , , . , . n -n ^ ^ 

Chiccory. fleshy roots, which are sometimes tusiiorm, but 

chiccoky. generally much branched or divided ; when 



CHICCORY, OR SUCCORY. 325 

well grown, they are twelve or fourteen inches in length, 
and about an inch in their largest diameter. The leaves 
have the form of those of the Common Chiccory, but are 
larger and more luxuriant. 

Though the variety is generally cultivated for its roots, 
the leaves, when blanched, afford a salad even superior to 
some of the improved sorts before described. 

Vilmorin mentions two sub-varieties of the Large-rooted 
or Coffee Chiccory, viz. : — 



Roots shorter than those of the Magdebourg, Brunswick 

Large- 
but of greater diameter ; leaves spreading. rooted. 



Roots long, and comparatively large ; leaves Magdebourg 

Xiarge- 
erect. rooted. 

After several years' trial, preference was given to this va- 
riety, which proved the more productive. 

Sowing and Cultivation. — For raising Coffee Chiccory, 
the ground should first be well enriched, and then deeply 
and thoroughly stirred by spading or ploughing. The seeds 
should be sown in April or May, in shallow drills a foot 
apart, and the young plants thinned to three or four inches 
apart in the rows. Hoe frequently ; water, if the weather is 
dry ; and in the autumn, when the roots have attained suffi- 
cient size, draw them for use. After being" properly cleaned, 
cut them into small pieces, dry them thoroughly in a kiln or 
spent oven, and store for use or the market. After being 
roasted and ground, Chiccory is mixed with coffee in vari- 
ous proportions, and thus forms a pleasant beverage ; or, 
if used alone, will be found a tolerable substitute for gen- 
uine coffee. 

The roots of any of the before-described varieties may be 
used in the same manner, but as they are much smaller, and 
28 



326 SALAD PLANTS. 

consequently less productive, are seldom cultivated for the 
purpose. 

It is an article of considerable commercial importance, 
and large quantities are annually imported from the south 
of Europe to different seaports of the United States. As the 
plant is perfectly hardy, of easy culture, and quite produc- 
tive, there appears to be no reason why the home demand for 
the article may not be supplied by home production. Of its 
perfect adaptedness to the soil and climate of almost any sec- 
tion of this country, there can scarcely be a doubt. 



CORCHORUS. 

Corchorus olitorius. 

An annual plant from Africa ; also indigenous to the "West 
Indies. Stem about two feet high, much branched ; the 
leaves are deep green, slightly toothed, and vary in a re- 
markable degree in their size and form ; some are spear- 
shaped, others oval, and some are nearly heart-shaped ; the 
leaf-stems are long and slender ; flowers nearly sessile, small, 
yellow, five-petaled ; seeds angular, pointed, and of a green- 
ish color. Fourteen thousand are contained in an ounce, 
and they retain their vitality four years. 

Soil^ Propagation^ and Culture. — The plant requires a 
light, warm soil, and should have a sheltered, sunny place in 
the garden. It is grown from seed sown annually. The 
sowing may be made in March in a hot-bed, and the plants 
set in the open ground in May ; or the seed may be sown the 
last of April, or first of May, in the place where the plants 
are to remain. The drills, or rows, should be fifteen inches 
apart, and the plants five or six inches apart in the rows. 
No further attention will be required, except the ordinary la- 
bor of keeping the soil loose and the plants clear from weeds. 



CORN SALAD. 327 

C/ise. — The leaves are eaten as a salad, and are also 
boiled and served at table in the form of greens or spinach. 
They may be cut as soon as they have reached a height of 
five or six inches. 



CORN SALAD. 

Fetticus. Lamb's Lettuce. Valeriana locusta. 

This is a small, hardy, annual plant, said to derive its 
name from its spontaneous growth, in fields of wheat, in 
England. It is also indigenous to France and the south of 
Europe. 

When in flower, or fully grown, it is from twelve to fifteen 
inches in height. The flowers are small, pale blue ; the 
seeds are rather small, of a yellowish-brown color, unequally 
divided by two shallow, lengthwise grooves, and will keep 
six or eight years. 

Soil and Culture. — It is always groAvn from seed, and 
flourishes best in good vegetable loam, but will thrive in any 
tolerably enriched garden soil. Early in April, prepare a 
bed four feet wide, and of a length according to the quantity 
of salad required ; having regard to the fact, that it is better 
to sow only a small quantity at a time. Rake the surface 
of the bed even, make the rows across the bed about eight 
inches apart, sow the seed rather thinly, and cover about one 
fourth of an inch deep with fine, moist soil. If dry weather 
occurs after sowing, give the bed a good supply of water. 
When the young plants are two inches high, thin them to 
four inches apart, and cut or draw for use as soon as the 
leaves have attained a suitable size. 

As the peculiar value of Corn Salad lies in its remarkable 
hardiness, a sowing should be made the last of August or be- 
ginning of September, for use during the winter or early in 
spring ; but, if the weather is severe, the plants must be pro- 



328 SALAD PLANTS. 

tected by straw or some other convenient material. Early 
in March, or as soon as the weather becomes a little mild, 
remove the covering, and the plants will keep the table sup- 
plied until the leaves from fresh sowings shall be grown 
sufficiently for cutting. 

Seed. — To raise seed, allow a few plants from the spring 
sowing to remain without cutting. They will grow up to 
the height and in the manner before described, and blossom 
and ripen their seed during the summer. An ounce of seed 
will sow a row two hundred feet in length, and about five 
pounds will be required for an acre. 

Use. — The leaves, while young, are used as a salad, and 
in winter, or early in spring, are considered excellent. They 
are also sometimes boiled and served as Spinach. 

Varieties. — 

Common Corn Root-leaves rounded at the ends, smooth, 

Salad. . ' , / 

three or four inches long by about an inch in 

width. The younger the plants are when used, the more 

agreeable will be their flavor. 

Large Round- Leaves larger, of a deeper green, thicker, 
leaved. 

and more succulent, than those of the foregoing 

variety. It is the best sort for cultivation. The leaves are 

most tender, and should be cut for use while young and 

small. 

Large-seeded This is a sub-variety of the Larg^e Round, 
Round. Vil. , , , ° 

and is much cultivated in Germany and Hol- 
land. The leaves are longer, narrower, and thinner, and 
more tender when eaten ; but the Large Round is preferred 
by gardeners for marketing, as it bears transportation bet- 
ter. The seeds are about twice as large. 



CRESS, OR PEPPERGRASS. 329 

The Italian Corn Salad is a distinct species, Italian Com 

^ „ o • . Salad. Vil. 

and differs from the Common Corn Salad in its valerianella 

ERIOCAKPA. 

foliage, and, to some extent, in its general habit. 
It is a hardy annual, about eighteen inches high. The 
radical leaves are pale green, large, thick, and fleshy, — 
those of the stalk long, narrow, and pointed ; the flowers 
are small, pale blue, washed or stained with red ; the seeds 
are of a light brown color, somewhat compressed, convex on 
one side, hollowed on the opposite, and retain their vitality 
five years. Nearly twenty-two thousand are contained in 
an ounce. 

It is cultivated and used in the same manner as the 
species before described. It is, however, earlier, milder 
in flavor, and slower in running to seed. The leaves are 
sometimes employed early in spring as a substitute for 
Spinach ; but their downy or hairy character renders them 
less valuable for salad purposes than those of some of the 
varieties of the Common Corn Salad. 



CRESS, OR PEPPERGRASS. 

Lepidium sativum. 

The Common Cress of the garden is a hardy annual, and 
a native of Persia. When in flower, the stem of the plant 
is smooth and branching, and about fifteen inches high. 
The leaves are variously divided, and are plain or curled, 
according to the variety ; the flowers are white, small, and 
produced in groups, or bunches ; the seeds are small, ob- 
long, rounded, of a reddish-brown color, and of a peculiar, 
pungent odor. About fourteen thousand are contained in 
an ounce, and they retain their germinative properties five 
years. 

Soil and Cultivation. — Cress will flourish in any common 
28* 



330 SALAD PLANTS. 

garden soil, and is always best when grown early or late in 
the season. The seed vegetates quickly, and the plants grow 
rapidly. As they are milder and more tender while young, 
the seed should be sown in succession, at intervals of about 
a fortnight, making the first sowing early in April. Rake 
the surface of the ground fine and smooth, and sow the 
seed rather thickly, in shallow drills six or eight inches 
apart. Half an ounce of seed will be sufficient for thirty 
feet of drill. 

To raise Seed. — Leave a dozen strong plants of the first 
sowing uncut. They will ripen their seed in August, and 
yield a quantity sufficient for the supply of a garden of 
ordinary size. 

Use. — The leaves, while young, have a warm, pungent 
taste, and are eaten as a salad, either separately or mixed 
with lettuce or other salad plants. The leaves should be 
cut or plucked before the plant has run to flower, as they 
then become acrid and unpalatable. The curled varieties 
are also used for garnishing. 

Varieties. — 
Broad-leaved A coarse variety, with broad, spatulate 
leaves. It is sometimes grown for feeding 
poultry, and is also used for soups ; but it is less desirable 
as a salad than most of the other sorts. 

Common or This is the variety most generally cultivated. 
Plain-leaved , '^ . 

Cress. It has plain leaves, and consequently is not so 

desirable a sort for garnishing. As a salad kind, it is tender 

and delicate, and considered equal, if not superior, to the 

Curled varieties. 



Curled Cress. Leaves larger than those of the common plain 

GaKNISHINO . P f% t -I f> .11 1 1 

ceess. variety, ot a fine green color, and frilled and 



CRESS, OR PEPPERGRASS. 331 

curled on the borders in the manner of some kinds of 
Parsley. It is used as a salad, and is also employed as a 
garnish. 

It is very liable to degenerate by becoming gradually less 
curled. To keep the variety pure, select only the finest 
curled plants for seed. 

This variety is of slower growth than the Golden Cress. 

•^ ° _ Trans. 

Common Cress. The leaves are of a yellowish- 
green, flat, oblong, scalloped on the borders, sometimes en- 
tire, and of a much thinner texture than any of the varieties 
of the Common Cress. It is very dwarf, and is conse- 
quently short when cut as a salad herb for use. It has a 
mild and delicate flavor. When run to flower it does not 
exceed eighteen inches in height. 

It deserves more general cultivation, as affording a pleas- 
ant addition to the varieties of small salads. 

The seeds are of a paler color, or more yellow, than those 
of the other sorts. 

An excellent variety, introduced by Mr. Wormandy 

. Ctirled Cress. 

Charles Mcintosh, and described as being re- Mcint. 

markable hardy, and therefore better adapted for sowing 

early in spring or late in summer. 

The leaves are finely cut and curled, and make not only a 
good salad, but a beautiful garnish. The seed should be 
sown thinly, in good soil, in drills six inches apart. In 
gathering, instead of cutting the plants over, the leaves 
should be picked off singly. After this operation, fresh 
leaves are soon put forth. 

It is difficult to procure the seed true, the Common Curled 
being, in general, substituted for it. 



332 SALAD PLANT. 

CUCKOO FLOWEK 

Small Water-cress. Cardamine pratensis. 

A hardy, perennial plant, introduced from Europe, and 
naturalized to a limited extent in some of the Northern 
States. Stem about fifteen inches high, erect, smooth ; 

leaves deeply divided, the divisions of the radical or root 

leaves rounded, those of the stalk long, narrow, and pointed ; 
the flowers are comparatively large, white, or rose-colored, 
and produced in erect, terminal clusters ; the seeds are of a 
brown color, small, oblong, shortened on one side, rounded 
on the opposite, and retain their vegetating powers four 
years. Nearly thirty thousand are contained in an ounce. 

Soil. — It succeeds best in moist, loamy soil, and should 
have a shady situation. 

Propagation and Cultivation. — It may be propagated from 
seeds, or by a division of the roots. The seeds are sown in 
April or May, in shallow drills a foot asunder. The roots 
may be divided in spring or autumn. 

Use. — The leaves have the warm, pungent taste common 
to the Cress family, and are used, in their young state, like 
Cress, as a salad. Medically, they have the reputation of 
being highly antiscorbutic and of aiding digestion. There 
are four varieties : — 

White Flowering. — A variety with white, single flowers. 

Purple Flowering. — Flowers purple, single. Either of 
these varieties may be propagated from seeds, or by a 
division of the roots. 

Double Flowering White. — Flowers white, double. 

Double Flowering Purple. — A double variety, with pur- 
ple blossoms. These varieties are propagated by a division 
of the roots. Double-flowering plants are rarely produced 
from seeds. 



THE DANDELION. 333 

THE DANDELION. 

Leontodon taraxacum. . 

The Dandelion, though spontaneously abundant, is not a 
native of this country. Introduced from Europe, it has 
become extensively naturalized, abounding in gardens, on 
lawns, about cultivated lands, and, in May and June, often, 
of itself alone, constituting no inconsiderable portion of the 
herbage of rich pastures and mowing-fields. 

It is a hardy, perennial plant, with an irregular, branch- 
ing, brownish root. The leaves are all radical, long, 
runcinate, or deeply and sharply toothed ; the flower-stem 
is from six to twelve inches and upwards in height, leafless, 
and produces at its top a large, yellow, solitary blossom ; 
the seeds are small, oblong, of a brownish color, and will 
keep three years. 

Soil and Cultivation. — Although the Dandelion will thrive 
in almost any description of soil, it nevertheless produces 
much the largest, most tender, and best flavored leaves, as 
well as the greatest crop of root, when grown in mellow, 
well-enriched gi'ound. Before sowing, stir the soil, either by 
the spade or plough, deeply and thoroughly ; smooth off the 
surface fine and even ; and sow the seeds in drills half an inch 
deep, and twelve or fifteen inches apart. If cultivated for 
spring greens, or for blanching for salad, the seed must be 
sown in May or June. In July, thin out the young plants to 
two or three inches apart ; cultivate during the season Jn the 
usual form of cultivating other garden productions, and in 
April and May of the ensuing spring the plants will be fit 
for the table. 

For early use, select a portion of the bed equal to the sup- 
ply required, and, in November, spread it rather thickly 
over with coarse stable manure. About the beginning of 
February, remove the litter, and place boards or planks on 



334 SALAD PLANTS. 

four sides of a square or parallelogram, in the manner of a 
common hot-bed, providing for a due inclination towards the 
south. Over these put frames of glass, as usually provided 
for hot-beds ; adding extra protection by covering with straw 
or other material in intensely cold weather. Thus treated, 
the plants will be ready for cutting two or three weeks earlier 
than those in the open ground. 

When grown for its roots, the ground must be prepared in 
the manner before directed ; and the seeds should be sown, 
in October, in drills fourteen or fifteen inches asunder. In 
June following thin out the young plants to two or three 
inches apart ; keep the ground loose, and free from weeds, 
during the summer, and in October the roots will have 
attained their full size, and be ready for harvesting, which is 
usually performed with a common subsoil plough. After 
being drawn, they are washed entirely clean, sliced, and dried 
in the shade, when they are ready for the market. 

Use. — The Dandelion resembles Endive, and affords one 
of the earliest, as well as one of the best and most healthful, 
of spring greens. It is also sometimes blanched and used as 
salad. The roots, after being dried as before directed, con- 
stitute an article of considerable commercial importance, be- 
ing extensively employed as a substitute for, or mixed in 
various proportions with, coffee. 

It may be grown for greens at trifling cost ; and a bed 
twelve or fourteen feet square will afford a family an abun- 
dant supply. 

Under cultivation, and even in its natural state, the leaves 
of different plants vary in a marked degree from each other, 
not only in size and manner of growth, but also in form. 
Judicious and careful cultivation would give a degree of per- 
manency to these distinctions ; and varieties might undoubt- 
edly be produced, well adapted for the various purposes for 
which the plant is grown, whether for the roots, for blanch- 
ing, or for greens. 



ENDIVE. 335 

ENDIVE. 

Chicorium endivia. 

Endive is a hardy annual, said to be a native of China and 
Japan. When fully developed, it is from four to six feet in 
height. The leaves are smooth, and lobed and cut upon the 
borders more or less deeply, according to the variety ; the 
flowers are usually of a blue color, and rest closely in the 
axils of the leaves ; the seeds are small, long, angular, and 
of a grayish color ; their germinative properties are retained 
for ten years. Nearly twenty-five thousand are contained in 
an ounce. 

Soil, — All of the varieties thrive well in any good, mellow 
garden soil. Where there is a choice of situations, select 
one in which the plants will be the least exposed to the 
effects of drought and heat. 

Propagation. — The plants can be raised only from seed, 
which may be sown where the plants are to remain, or in 
close drills in a nursery-bed for transplanting. If sown 
where the plants are to remain, sow thinly in shallow drills 
a foot apart for the smaller, curled varieties, and fifteen 
inches for the larger, broad-leaved sorts. Thin out the 
plants to a foot asunder as soon as they are large enough to 
handle, and keep the ground about them, as well as between 
the rows, loose, and free from weeds, by repeated hoeings. 
If required, the plants taken out in thinning may be reset in 
rows at the same distances apart. 

If sown in a nursery-bed, transplant when the young 
plants have eight or ten leaves, setting them at the distances 
before directed. This should be done at morning or evening ; 
and the plants should afterwards be watered and shaded for 
a few days, until they are well established. 

The first sowing may be made as early in spring as the 
weather will permit ; and a sowing may be made a month or 



336 SALAD PLANTS. 

, six weeks after, for a succession ♦, but as it is for use late in 
autumn, or during the winter and spring, that Endive is most 
required, the later sowings are the most important. These 
are usually made towards the end of July. 

Blanching. — Before using, the plants must be blanched, 
which is performed in various ways. The common method 
is as follows : When the root-leaves have nearly attained 
their full size, they are taken when entirely dry, gathered 
together into a conical form, or point, at the top, and tied 
together with matting, or any other soft, fibrous material, by 
which means the large, outer leaves are made to blanch the 
more tender ones towards the heart of the plant. 

After being tied in this manner, the plants are sometimes 
blanched by earthing, as practised with Celery or Cardoons. 
This process is recommended for dry and warm seasons ; but 
in cold, wet weather they are liable to decay at the heart ; 
and blanching-pots, or, in the absence of these, common 
flower-pots, inverted over the plants, will be found a safe and 
effectual means of rendering them white, crisp, and mild 
flavored. 

Time required for Blanching. — In summer weather, when 
vegetation is active, the plants will blanch in ten days ; but 
in cool weather, when the plants have nearly attained their 
growth, or are slowly developing, three weeks will be re- 
quired to perfect the operation. 

Harvesting^ and Preservation during Winter. — " Before 
frost sets in, they must be tied up in a conical form, as before 
directed, and all dead or yellow leaves must be taken off. 
Then take them up with a ball of soil to each, and put them 
into light earth in a cellar or some warm building. Put only 
the roots into the earth. Do not suffer the plants to touch 
each other ; and pour a little water round the roots after they 
are placed in the earth. If they are perfectly dry when tied 
up, they will keep till spring." — Corh. 



ENDIVE. 337 

Seed. — Two or three vigorous plants, left unblanelied, 
will yield sufficient to supply a garden of ordinary size 
for years. Half an ounce will sow a seed-bed of forty 
square feet. 

Use. — "The leaves are the parts used, and these only 
when blanched, to diminish their natural bitterness of taste. 
It is one of the best autumn, winter, and spring salads.'' — 
Mclnt. 

Varieties. — The descriptions of many of the varieties 
have been prepared from an interesting paper read before 
the London Horticultural Society by Mr. Matthews, clerk of 
the society's garden. 

The different sorts are divided into two classes — the 
"Batavian" and the "Curled-leaved." 

Batavian Endives. — Under the Batavian Endives are 
included all the varieties with broad leaves, generally rounded 
at the points, with the margin slightly ragged or torn, but 
not curled. These are called, by the French, Scarolles. 
As most of the sorts require more room than the Curled- 
leaved kinds, the rows should be about fourteen inches 
apart, and the plants thinned out from nine to tAvelve 
inches in the rows. 

Leaves yellowish-green, large, long and broad, Broad-leaved 

Batavian En- 
thick and fleshy, the edges slightly ragged ; dive. 

, P ■,-, ^, 1 i^ , • 1 CoMMOx Yellow 

when lully grown, they are about ten inches endivkofthk 
long, and an inch wide at the base, increasing 
regularly in width towards the end, and measurino- five or 
six inches in diameter at the broadest part. The leaves of 
the centre of the plant are of the same form, but shorter 
and much paler. The plants form but little heart of them- 
selves, but the length of the outer leaves is such that they 
tie up well for blanching. 
29 



838 SALAD PLANTS. 

In quality, as well as in appearance, it is inferior to the 
curled varieties. 



Curled Bata- The leaves of this variety are neither so lar^e 
vian Endive. 

Thomp. nor so broad as those of the Broad-leaved Ba- 

tavian Endive ; they grow flat on the ground, and are curled 
at their edges. The Avhole appearance of the plant is very 
different from the Common Broad-leaved, approaching the 
Curled Endives in general character. The heart, which 
forms of itself, is small, and. lies close to the ground. 

The plants require twelve or fourteen inches' space be- 
tween the rows, and eight or ten inches in the row. 



— jge 

vian Endive. 

in the size and shape of its leaves, which are 

broader and more rounded ; they are a little darker, but yet 
pale. The inner ones are turned over like the small variety, 
though not so regularly, but form a large, well-blanched 
heart, of good flavor. This and the Small Batavian will 
blanch perfectly if a mat is laid over them, and do not re- 
quire to be tied up. Both the Small and the Large sorts are 
considered hardier than the Curled varieties. 

Lettuce- Leaves broad and large, obtuse, ragged at the 

leaved or 
"White Bata- edges, of a paler color and thinner texture than 
vian Endive. ^ ' ^ 

either of the other Batavian sorts ; the exterior 
leaves are spreading, fourteen inches long, two inches wide 
at the base, and growing regularly broader to the end, 
measure six or seven inches in diameter at the widest part ; 
the central leaves are short, and the head is less compact 
than that of the Common Broad-leaved ; the seeds are of a 
paler color than those of the Green Curled Endive. 

To blanch it, the leaves must be tied up ; and it should be 
grown for summer use, as it is comparatively tender, and 



ENDIVE. 339 

will not endure severe weather. It is best if used while 
young ; when fully developed, the leaves are not tender, 
and, if not well blanched, are liable to have a slightly 
bitter taste. 

Sow in May or June, in rows fifteen inches apart, and 
thin to a foot in the rows ; or transplant, giving the plants 
the same space. 

Leaves whitish-green, broad, of moderate Small Bata- 
, , , ,. , , , , ^, vian Endive, 

length, and slightly cut at the edges. The 

inner leaves are numerous, and turn over like a hood at the 

end, forming a larger head than any of the other kinds. It 

is one of the best of the Endives, and a valuable addition to 

our winter salads. It blanches with little trouble, and is 

mild and sweet without being bitter. • 

Curled Endives. — Curled Endives are those with narrow 
leaves, more or less divided, and much curled. They are 
usually full in the heart. The French call them, by way of 
distinction, Chicorees. 



This approaches the Large Green Curled En- Dutch Green 
,. . , , 1 , -,. Curled En- 

dive in appearance and growth ; but the di- dive. 

visions of the leaves are deeper, the outer leaves are broader, 

not so much curled, and the inner ones more turned into the 



blanches well, and is hardy. 



Leaves six or seven inches lonar, finely cut. Green Curled 

^ J ■ Endive, 

and beautifully curled ; the outer leaves lyino; small geeex 

•^ ^ CuKLEu Endive. 

close to the ground, the inner ones thickly set, 
forming a compact heart. Easily blanched, very hardy, and 
well adapted for winter use. The leaves are longer, and of 
a darker green color, than those of the Green Curled Sum- 



340 SALAD PLANTS. 

mer Endive, and will tie up much better for blanching. It 
is a fortnight later. 

Sow in rows a foot or fourteen inches apart, and thin to 
six or eight inches in the roAv. 

It may be quickly blanched by simply covering the plant 
with a deep flower-pot saucer. In summer, while the plants 
are growing vigorously, the process will be completed in 
about a week ; later in the season, two weeks, or even more, 
may be necessary. 

Green Curled Leaves not quite so large as those of the Green 
Summer En- 
dive. Curled ; finely and deeply cut ; the outer ones 

are five or six inches long, and grow close to the ground ; 

the inner are short, numerous, curled, and form a close, full 

heart. It is much the smallest of any of the kinds, and is 

somewhat tender. The outer leaves are so short that they 

will not tie up, but blanch well by being covered simply with 

a flat garden-pan, as directed for the Green Curled. 

This variety is distinguished from the last named by its 
shorter, broader, deeper cut, and less curled leaves ; the head 
is more solid at the centre, and is also much harder. The 
seeds should be sown early ; if sown late, the plants are 
liable to be affected by dampness and wet weather, and to 
rot at the heart. 

Cultivate in rows twelve or fourteen inches apart, and 
eight or ten inches apart in the rows. 

Italian Green Leaves from ten to twelve inches Ion";, deep 

Curled En- °' ^ 

dive. green, narrow, and divided to the midrib. 

They grow erect, and the segments are much cut and 

curled. 

It is a well-marked variety, readily distinguished by the 

length of the leaf-stalks, and the pinnatifid character of the 

leaves. It blanches well, and is of good quality. 



ENDIYE. 341 

A sub-variety of the Common Green Curled, Large Green 
•^ Curled En- 

of stronger growth, and larger hearted. The dive. 

exterior leaves are ten or twelve inches long, looser and more 

erect than those of the last named ; the inner ones are less 

numerous, and not so much divided. 

It is hardy, blanches quickly, and is not liable to decay at 

the heart. 

Leaves long, deeply divided, and more upright Long Italian 

Green 
in their growth than those of the Large Green Curled. 

Curled ; the divisions of the leaves are large, and toothed, or 
cut, but are not curled ; the heart-leaves are few and short. 
The variety is quite distinct ; and, though not so neat and 
regular as some others, it is of excellent quality, and recom- 
mended for cultivation. 

Exterior leaves seven or eiofht inches long^, Picpus Fine 
, , ^ , Curled En- 

deeply lobed ; the lobes divided in the same dive. vu. 

manner as those of the Common Green Curled. The inside 
leaves are finely cut and much curled, and form a kind of 
head more compact than that of the Green Curled, but com- 
paratively loose-hearted. 

It blanches well and quickly, and is a good variety, 
though neither its foliage nor its general habit presents 
any very distinctive peculiarities. 

This variety attains a remarkable size, much Ruflfec 

-^ Curled, 

exceeding that of the Common Green Curled. 

The leaves sometimes measure nearly a foot and a half in 

length. Quality tender and good. 



A recently introduced variety. The leaves Staghom En- 
are deep ffreen, divided into numerous seo:ments, eakly fine 

^ '^ o ' Curled Roues. 

not frilled or curled, but much cut or jagged ^^^' 



342 SALAD PLANTS. 

at the points, the borders having a branched appearance ; 
whence the name. The leaves gradually shorten towards 
the centre of the plant, are more finely cut, and become 
closer together, thus forming a moderately firm heart, or 
head ; less compact, however, than that of the Green Curled 
Summer Endive. 

It is well adapted to humid climates, is hardier than the 
Common Green Curled, and is preferred by market-gardeners 
for cultivation in autumn and winter. 

Triple-curled This is a sub-variety of the Staghorn En- 
Moss Endive. "^ ° 

Mcint. dive, and comparatively of recent introduction. 

Winter Moss 

Endive. j^ is a uuiquc sort, exceedingly well curled, 
and, when the variety is genuine and the plant well developed, 
has an appearance not unlike a tuft of moss. 

It is liable to degenerate, and, though sometimes classed as 
a Winter Endive, is less hardy than many other sorts. 

It may be grown in rows a foot apart, six inches being 
allowed between the plants in the rows. 

"White Curled Leaves pale yellowish-green, nearly white 

blanched En- when vouno;, ten inches long;, rather narrow, 
dive. Vil. JO o5 ) 

lobed, cut, and beautifully frilled, or curled, on 
the borders ; the upper surface of the midribs generally 
tin sred with red. The leaves of the centre are not numerous, 
and much curled ; resting upon those of the exterior, they 
form no head, but leave the heart loose and open. 

It is distinguished from all others by its color, both the 
leaves and the seeds being paler than those of any other sort. 
Its principal recommendation is signified in the name ; but it 
should be used while young, cut and served in the form of 
lettuce. It is then tender and of good quality, though the 
plants yield a small amount of salad, compared with many 
other sorts. When fully grown, the leaves become tough, 



HORSE-RADISH. 343 

aud often bitter. As a variety for winter culture, it is of 
little value. 



HORSE-RADISH. 

Cochlearia armoracia. Nasturtium armoracia. 

Horse-radish is a hardy perennial, introduced from Europe, 
and growing naturally along old roads, and about gardens 
and waste places in long-settled towns. The root is white 
within and without, long, nearly cylindrical, and from an 
inch to two inches and a half in diameter ; stalk two feet or 
more in height, smooth and branching ; the radical leaves 
are from fifteen to eighteen inches in length, oval-oblong, 
and toothed on the margin, — those of the fetalk narrow, 
pointed, smooth, and shining ; the flowers are white, and are 
put forth in June ; the seed-pods are globular, but are very 
rarely formed, the flowers being usually abortive. 

There are no varieties. 

Soil^ Propagation and Culture. — Horse-radish will not 
thrive in dry, gravelly soil, neither will it succeed well where 
the subsoil is of a hard, clayey character. The finest roots 
are obtained from a deep, naturally rich, mellow soil, and it 
is only in such situations that the yield will repay the cost 
of "planting and cultivation. 

It is always propagated by planting the crowns of the 
roots, which may be set either in spring or autumn. Trench 
the ground eighteen inches or two feet deep, and set the 
crowns or leading buds of old roots, cut off about three 
inches in length, in rows a foot apart, and nine inches from 
each other in the rows ; cover six inches deep, and cultivate 
in the usual manner during the summer. The shoots will 
soon make their appearance, and the large leaves of the 
plant completely occupy the surface of the bed. After two 
seasons' growth the roots will be fit for use. 



344 SALAD PLANTS. 

Taking the Crop. — Its season of use is from October till 
May ; and, whenever the ground is open, the table may be 
supplied directly from the garden. 

For winter use take up the requisite quantity of roots in 
November, pack them in moist sand or earth, and store in 
the cellar, or in any situation out of reach of frost. 

Use. — The root shredded or grated, with the addition of 
vinegar, is used as a condiment with meats and fish. It has 
an agreeable, pungent flavor, and, besides aiding digestion, 
possesses other important healthful properties. 

It has been truthfully remarked that "there is scarce- 
ly another culinary vegetable, of equal importance, in 
which cultivation is, in general, so greatly neglected as 
in this. It is often found planted in some obscure corner 
of the garden, where it may have existed for years, and 
is only visited when needed for the proprietor's table. The 
operation of hastily extracting a root or tM^o is too often all 
that is thought of, and the crop is left to fight its v/ay 
amongst weeds and litter as best it may." 



LETTUCE. 

Lactuca sativa. 

Lettuce is said to be of Asiatic origin. It h a hardy, 
annual plant, and, when fully developed, from two to three 
feet in height, with an erect, branching stem. The flowers 
are compound, yellow, usually about half an inch in di- 
ameter ; the seeds are oval, flattened, and either white, 
brown, or black, according to the variety. Nearly thirty 
thousand are contained in an ounce, and their vitality is 
retained five years. 

Soil. — Lettuce succeeds best in rich and comparatively 
moist soil, and is also best developed, and most crisp and 



LETTUCE. 345 

tender, if grown in cool, moist weather. A poor soil, and a 
hot, dry exposure, may produce a small, tolerable lettuce 
early in spring, or late in autumn : but if sown in such situa- 
tions during the summer months, it Avill soon run to seed, 
and prove nearly, if not entirely, worthless for the table. 
The richer the soil may be, and the higher its state of culti- 
vation, the larger and finer will be the heads produced ; and 
the more rapidly the plants are grown, the more tender and 
brittle will be their quality. 

Propagation. — It is always grown from seeds, which are 
small and light ; half an ounce being sufficient to sow a nur- 
sery-bed of nearly a hundred square feet. It is necessary 
that the ground should be well pulverized and made smooth 
before it is sown, and the seeds should not be covered more 
than a fourth of an inch deep. 

Cultivatioii. — Some recommend sowing where the plants 
are to remain, in drills from ten to fifteen inches apart, 
and thinning the plants to nearly the same distance in the 
lines ; adapting the spaces between the drills, as well as be- 
tween the plants in the drills, to the habit and size of the 
variety in cultivation. Others recommend sowing in a small 
nursery-bed, and transplanting. The process of transplant- 
ing unquestionably lessens the liability of the plants to run 
to seed, and produces the largest and finest heads. The first 
sowing in the open ground may be made as soon in March 
or April as the frost leaves the ground ; and, if a continued 
supply is desired, a sowing should afterwards be made, at 
intervals of about four weeks, until September. 

Forcing, — Lettuce is now served at table the year round ; 
not, of course, of equal excellence at all seasons. Sowings 
are consequently required for each month ; those intended 
for the spring supply are made from December to February, 
about twelve weeks being required for its full develo^jment 
when reared in the winter months. The seed is sown rather 



346 SALAD PLANTS. 

thinly, broadcast, in a hot-bed ; and, when the plants have 
made two or three leaves, they are pricked out to three or 
four inches apart in another portion of the bed, — thus 
aifording them more space for growth, and opportunity to 
acquire strength and hardiness. When two or three inches 
high, they are finally transplanted into yet another part of 
the bed, at distances corresponding with the size of the 
variety, varying from ten to fourteen inches in each direc- 
tion. As the plants increase in size, the quantity of air 
should be increased ; and water should be given, whenever 
the surface of the bed becomes dry. In severe cold or in 
cloudy weather, and almost always at night, straw matting 
(made thick and heavy for the purpose), woollen carpeting, 
or a similar substitute, should be extended over the glass for 
the retention of heat. 

Some practise transplanting directly from the nursery-bed 
to where the plants are to remain ; but the finest Lettuce is 
generally obtained by the treatment above described. 

" Lettuces are sometimes required for cutting young, or 
when about two inches high. These are termed, by the 
French, Laitues a couper. The small, early sorts (such as 
the Hardy Hammersmith and Black-seeded Gotte) are pre- 
ferred for this purpose ; but any sort that is green or pale 
green, and not brown or otherwise colored, will do. They 
should be sown in the open ground about once a week, or 
every ten days, from April, throughout the season. In win- 
ter they are best raised on heat. They should be sown 
rather thickly in drills six inches apart." — Thomp. 

To save Seed. — " This should be done from plants raised 
from early sowings. The finest specimens should be selected, 
avoiding, however, those that show a disposition to run 
quickly to seed. Those that heart readily, and yet are slow 
to run up, are to be preferred. Care should be taken that 
no two different varieties be allowed to seed near each other, 



LETTUCE. 347 

in order that the sorts may be kept true. The seed which 
ripens first on the plant is the best ; therefore it should be 
secured, rather than wait for the general ripening. The 
branchlets which first ripen their seed should be cut oflT, and 
laid on a cloth in the sun ; or, when the forward portion of 
the seed is as near maturity as will safely bear without shak- 
ing o-f, the plants should be carefully pulled up, and placed 
upright against a south wall, with a cloth under them to 
perfect their ripening. The seed should in no case be de- 
pended on without trial. Plants from seeds two years old 
heart more readily than those from one-year-old seed." — 
Thomp. 

Use. — " Lettuce is well known as one of the best of all 
salad plants. It is eaten raw in French salads, with cream, 
oil, vinegar, salt, and hard-boiled eggs. It is also eaten 
by many with sugar and vinegar ; and some prefer it with 
vinegar alone. It is excellent when stewed, and forms an 
important ingredient in most vegetable soups. It is eaten at 
almost all meals by the French ; by the English after dinner, 
if not served as adjuncts to dishes during the repast, and 
by many even at supper. In lobster and chicken salads, it is 
indispensable ; and some of the varieties furnish a beautiful 
garnish for either fish, flesh, or fowl. 

" In a raw state. Lettuce is emollient, cooling, and in some 
degree laxative and aperient, easy of digestion, but contain- 
ing no nourishment." 

Varieties. — These are exceedingly numerous. Some are 
of English origin ; many are French and German ; but com- 
paratively few are American. The number of kinds grown 
to any considerable extent in this country is quite limited. 
Cultivators generally select such as appear to be best adapted 
to the soil and climate of their particular locality ; and, by 
judicious management, endeavor to give vigor and hardiness 
to the plants, and to increase the size, compactness, and 



348 SALA.D PLANTS. 

crispy quality of the head. Some of the varieties have thus 
been brought to a remarkable degree of perfection, the 
plants producing heads with as much certainty, and nearly 
as well proportioned and solid, as those of the Common 
Cabbage. - 

They are generally divided into two classes, viz., Cab- 
bage Lettuces and Cos Lettuces. 

Cahhage Lettuces. — 
Brown Dutch. Head of medium size, rather long and loose ; 

LACK-sEEBED. ^^^^ leavcs, wliicli coil or roll back a little on 
the borders about the top of the head, are yellowish-green, 
washed or stained with brownish-red ; the surplus leaves are 
large, round, waved, green, washed with bronze-red, and 
coarsely, but not prominently, blistered ; diameter twelve to 
fourteen inches ; w^eight about eight ounces. 

This Lettuce cabbages readily, forms a good-sized head, 
is tender, of good quality, hardy, and tolerably early. It 
does not, however, retain its head w^ell in dry and warm 
Aveather ; and, as it is little affected by cold, seems best 
adapted to winter or very early culture. It resembles the 
Yellow-seeded Brown Dutch, but is not so early, and the 
head is looser and larger. 

Brown Sile- Head green, tinted with brown, remarkably 
sian or Mar- i i p i 

seilles Cab- large, — not compactly, but regularly, formed ; 

bkownBata- ribs and nerves of the leaves large and prom- 

VIAN. ^ 

inent ; the leaves disconnected with the head are 
large, bronze-^reen, coarsely blistered, and frilled and curled 
on the margin. The diameter of a well-grown plant is about 
eighteen inches, and its weight twenty-eight ounces. The 
seeds are white. 

This Lettuce, though somewhat hard, is brittle and mild- 
flavored, but is better when cooked than when served in its 



LETTUCE. 349 

crude state as a salad. It is a liardy, late sort, succeeds 
well in winter, and retains its head a long period, but is 
rarely employed for forcing, on account of its size, — one of 
the plants occupying, in a frame or hot-bed, the space of two 
plants of average dimensions. 



• Head of medium size, green, washed or Brown "Win- 
ter Cabbage, 
stained with brownish-red, regularly formed, vu. 

Laege Browit 

and moderately compact ; the exterior leaves wintek. 
are round and short, much wrinkled, and coarsely blistered. 
When grown in winter or in cool weather, the plants measure 
fourteen inches in diameter, and weigh from fourteen to six- 
teen ounces. The seeds are white. 

Hardy, and well adapted for winter culture. The heads 
are not so firm as those of some varieties ; but they are well 
retained, blanch white and tender, and are of excellent 
flavor. 



Head roundish, usually well formed, and Early or 

Summer 
moderately close and firm ; the outer leaves Cape. 

Royal Cape. 

are large, loose, golden-green, undulated, and 
coarsely blistered ; the interior leaves are more finely blis- 
tered, and nearly of the same color as those of the outside ; 
head, when divided, yellowish to the centre ; the plants, 
when fully grown, measure nearly a foot in diameter, and 
weigh from six to ten ounces. 

The variety is not well adapted for forcing or for early 
culture in the open ground. As a summer Lettuce, it is one 
of the best, enduring the heat well, and not running soon 
to seed. Though not so crisp and brittle as some of the 
winter or spring groAvn varieties, it is comparatively well 
flavored and of good quality. It is similar to the Summer 
or Royal Cabbage. 

30 ■ 



350 SALAD PLANTS. 

Early Simp- Head large, pale green, a little irregular in 
son. Vil. 

its form, and only of medium solidity ; the out- 
side leaves are large and broad, plaited, and much blistered ; 
diameter fourteen or fifteen inches ; weight twelve or fourteen 
ounces ; seeds white. 

This Lettuce is brittle, and of excellent flavor ; but its 
head is not compactly formed. Its season is near that of the 
Versailles Cabbage, but it earlier runs to seed. It is said 
to be an American variety, and is much grown in the vicinity 
of New York city for marketing. 

Early "White A small spring Cabbage Lettuce growing 

Spring or 
Black-seeded close to the ground. Its heart is hard and 
Gotte. ^ 

Trans. firm, and measures about four inches in di- 
ameter when stripped of its outer leaves ; color pale green ; 
the leaves are thin, nearly round, rugose, and waved on 
the margin. 

This Lettuce comes early into use, and, besides, is of ex- 
cellent flavor ; but its chief merit is, that it remains longer 
than almost any other sort before running to seed, and even 
sometimes bursts before the flower-stem is formed. It is 
one of the smallest of the Cabbage Lettuces, and somewhat 
resembles the Tennis-ball, from which, however, it differs 
in the leaves being more curled and of a lighter green 
color, and by not running to seed so soon by three weeks or 
a month. 

The variety has black seeds ; and this fact should be par- 
ticularly attended to in obtaining it from seedsmen, as the 
White-seeded Gotte Lettuces run much sooner to flower. 
Various other Gotte Lettuces are described by authors. " All 
are of great merit, but are little cultivated in the United 
States. Where small, hard, compact, and delicate sorts are 
required, this class should be selected." 



LETTUCE. 351 

This variety forms no head. The leaves are Endive- 
leaved. Vil. 
finely frilled and curled, and spread regularly 

from a common centre in the form of a rosette. A well- 
developed plant resembles Curled Endive. It appears to be 
nearly identical with the Green Curled Lettuce. 

The seeds are black, and smaller than those of any other 
variety. 

Like the Common Green Curled Lettuce, Englisli En- 

dive-like 
this variety forms no head.- The plant has the Curled- 

•^ . ^ , leaved. Vil. 

form of a rosette, and the foliage a silvery- 
gray appearance. The leaves are short, undulated on the 
border, but not frilled and curled like the Common variety ; 
nerves purplish ; the heart of the plant is large and full ; 
seeds black. 

This Lettuce is hardy, tender, and well flavored, and 
equal, if not superior, to the Common Green Curled, both in 
respect to quality and its adaptation to winter culture. 

The Green Curled strongly resembles, if it is Green Curled. 

Curled. Endite- 

not identical with, the Endive-leaved. When ^^^"'l^-^^^^^'''''' 
well grown, the plant measures about ten inches in diameter, 
and is one of the most beautiful of all the Lettuces. The 
exterior leaves are finely frilled 
and curled, and of a rich, golden- 
green color ; the central leaves 
are smaller, but frilled and curled 
I'ke those of the exterior. When 
in perfection, the plants have the 
form of a rosette, and make an 

Green Curled Lettuce. 

excellent garnish. The seeds are 
white. 

It is hardy, well adapted for forcing, and is extensively 
grown in the vicinity of Boston, Mass., for early marketing. 




352 SALAD PLANTS. 

As respects its value for the table, it cannot be considered 
equal to many of the Cabbage varieties, as it is deficient in 
crispness, and tenderness of texture — qualities essential in 
all salad plants. Its recommendations are its hardiness, its 
adaptation to early culture and forcing, and particularly 
its beautiful appearance. 

Market-gardeners and cultivators make three sub-varieties, 
w^hich are known as " Single-curled," " Double-curled," and 
" Triple-curled ; " the difference consisting in the finer frill- 
ing, or curling, of the last named. A well-grown plant 
resembles some varieties of Endive ; whence the term 
" Endive-leaved." 

Green "Win- Head pale green, of medium size, round and 

ter Cabbage. 

Hardy wixtee re";ular, firm and solid ; leaves of the head 

Cabbage. ^ ' ' 

much wrinkled and coarsely blistered ; the out- 
side leaves are broad and large, glossy green, Avrinkled and 
blistered like those composing the head. Winter-grown 
plants will measure in their full diameter about tAvelve 
inches, and weigh from fourteen to sixteen ounces. Seeds 
white. 

The Green Winter Cabbage Lettuce is tender, and of 
excellent flavor, particularly if cultivated in cool weather. 
It is hardy, forms its head promptly and uniformly, is slow 
in the development of its flowers, and must be classed as one 
of the best of the hardy, winter varieties. 



Hammer- A popular, old variety, with a comparatively 

Mcmt. small, dark green head. The leaves are much 

Hardy Gkeex 

Early fkIme; wrmlvled, concavc, thick, and fleshy ; the seeds 

Early Dwarf , ., 

Dutch. Green are wllltc. 
Dutch. 

It is considered the hardiest sort in cultiva- 
tion, and is one of the best for growing in winter or for 
forcing. When raised in spring, late in autumn, or in cool, 



LETTUCE. 353 

moist weather, the plants attain a diameter of nearly ten 
inches, and weigh from six to eight ounces ; but summer- 
grown specimens are much smaller, rarely measuring more 
than six or seven inches in diameter, or weighing above 
three or four ounces. In warm, dry Aveather, it soon 
runs to seed. 

This variety belongs to the division of the Ice Cabbage. 

Trans. 

Silesian or Batavian Lettuces, and must not be 
confounded with the AYhite Cos. The leaves are of a light 
shining green, blistered on the surface, much undulated and 
slightly jagged on the edges, nearly erect, eight inches long, 
and five or six inches broad ; the outer leaves spread a little 
at the top, but grow close at the heart. It blanches without 
tying up, and becomes white, crisp, and tender. 

The Ice Cabbage Lettuce comes into use with the White 
Silesian, from which it differs, as it also does from any other 
of its class, in being much more curled, having a lucid, 
sparkling surface (whence probably its name), and not 
turning in so much at the heart. It lasts as long in crop as 
the White Silesian. 

A large and excellent variety, but inferior to Imperial 

Head, 
the Versailles or the Ice Cabbage. Head large, Turkey cab- 
bage. UlflON-. 

regular, a little oblong, of a dull, pale green 
color, and not compactly formed ; the outside leaves are 
large, rounded, undulated or waved on the borders, thin in 
texture, and of a soiled or tarnished light green color ; 
diameter fourteen inches ; weight twelve to fifteen ounces ; 
seeds white. 

This is a crisp and tender Lettuce, though sometimes 
slightly bitter. It is not early, and soon shoots up to 
seed ; but is quite hardy, and well adapted for winter 
cultivation. 

30* 



354 SALAD PLANTS. 

The Imperial Head, or Imperial Cabbage Lettuce, with 
white seeds, was at one period more generally cultivated in 
small gardens than any other variety, and though some of 
the recently introduced sorts excel it, not only in size, but 
in tender consistency and flavor, the Imperial is still exten- 
sively cultivated and much esteemed. 

With the exception of the color of its seeds, it resembles 
the Turkey Cabbage. 

India. This variety somewhat resembles the White 

liAKOE India. ^ . , . 

biiesian or White Batavian. ihe leaves are 
large and numerous, smoother and of a paler green than 
those of the last-named sort. The plants attain a large size, 
frequently measuring sixteen or eighteen inches in diameter. 
The heads are not remarkable for solidity, but are white 
within, crisp and tender, with little of the bitter flavor com- 
mon to many other varieties. The seeds are white. 

The India Lettuce, like the White Silesian, withstands heat 
and drought, and is a favorite market sort in various parts 
of the Middle States. It is one of the best for summer cul- 
ture, and, aside from its large size, one of the best for 
forcing. 

Large Brown Head remarkably large, round, regularly 
Cabbage or . ^ . , 

Mogul. formed, grayish-green, tmted or washed with 

Large Gray 

Mammoth. rcddish-brown at the top ; the leaves not com- 
posing the head are large, plaited, coarsely blistered, of a 
grayish-green color, stained here and there with spots of 
pale brown. The diameter of a well-grown plant is about 
fourteen inches, and its weight nearly a pound. Seeds black. 

The Large Brown Cabbage Lettuce is crisp and tender, 
but is sometimes slightly bitter. Its season is near that of 
the Versailles, but it is slower in forming its head, and sooner 
runs to flower. It is hardy, good for forcing, and well 



LETTUCE. 355 

adapted for cultivation during winter. In summer, the heads 
are comparatively small, and loosely formed. 

Head ereen, washed with red, of medium Large Red 
^ ' . Cabbage, 

size, regularly but loosely formed ; the exterior Vil. 

leaves are large, undulated, blistered, and stained with 

brownish-red, like those of the head ; diameter thirteen or 

fourteen inches ; w^eight twelve ounces ; seeds black. 

Its season is near that of the Large Brown Cabbage. 

When grown in warm weather, the head is small, and the 

plant soon runs to seed ; in winter, the head is much larger, 

more solid, and longer retained. It resembles the Brown 

Dutch, but differs in the deeper color of the leaves. 

Head of medium size, regular, but not com- Large "Win- 

' * ' ter Cabbage 

pact, green, washed with red at the top ; the or Madeira. 

leaves not composing the head are broad and large, a little 
undulated or waved on the border, plaited or folded at the 
base, thin in texture, somewhat blistered, and stained with 
spots of clear brown. When grown in winter, or in cool, 
moist weather, the plants will measure about a foot in diam- 
eter, and weigh nearly a pound. The seeds are white. 

It is quite brittle, though not remarkable for tenderness of 
texture ; hardy ; succeeds well when grown in cold weather, 
and remains long in head before shooting up to seed. Sea- 
son, the same with that of the Green Winter Cabbage. 

In its general character this variety resem- Malta or Ice 
. ri- ' . Cabbage, 

bles the White Silesian. The head is remark- ice cos. drum- 
head. White 
ably large, somewhat flattened, compact, pale cabbage. 

green without, and white at the centre ; the outer leaves are 

large and broad, glossy green, and coarsely blistered ; the 

midribs and nerves are large and prominent. The extreme 



356 SALAD PLANTS. 

diameter of a full-grown plant is about sixteen inches, and 
the weight from twenty to twenty-four ounces. The seeds 
are white. 

The variety heads readily, blanches naturally, and is crisp, 
tender, and well flavored. It is hardy, but not early, and 
remains long in head without running to seed. 

It is extensively cultivated in England, and in some locali- 
ties succeeds better, and is of finer quality, than the White 
Silesian or Marseilles Cabbage. The name is derived from 
the glazed or polished surface of the leaves. 

ITeapolitan. Plant dwarfish ; head of large size, round, 
BAGE. regularly formed, solid, — when in perfection, 

resembling a well-developed cabbage ; the exterior leaves are 
broad and large, green, frilled on the margin, and coarsely 
blistered. If well grown, the plants will measure sixteen 
inches in diameter, and weigh from twenty to twenty-four 
ounces. Seeds white. 

The Neapolitan Lettuce blanches naturally, is well flavored, 
and so slow in the development of its flower-stalk, that the 
heads are sometimes artificially divided at the top to facilitate 
its growth, and to secure the seeds, a supply of which is 
always obtained with difficulty, as, aside from the tardiness 
of the plant in flowering, the yield is never abundant. 

It is not so good for forcing as many others, and must be 
classed as a summer rather than as a winter variety. 

Palatine. Vii. A variety of medium size, with a round, 

Bkown Cabbage. ,. . ^ . ^ ., 

somewhat depressed head, stamed with red 
about the top. The foliage is yellowish-green, strongly 
marked or clouded with brownish-red. Extreme diameter 
of the plant ten or eleven inches ; weight about twelve 
ounces. The seeds are black. 



LETTUCE. 357 

It is remarkably crisp and tender ; of excellent flavor ; 
yields a large quantity of salad in proportion to its size ; 
flourishes well at all seasons, even during winter ; and 
must be classed as one of the best, and recommended for 
general cultivation. 

The heads of this variety are of medium size. Spotted Cab- 
, , , . 1 T-i 1 bage. (Black 

round, regular, and comparatively solid ; the seeded.) vil. 

sides are brownish-red, but at the crowns the color is changed 

to clear, bright red ; the outer leaves are short, broad, and 

round, and strongly marked or clouded with brownish-red, 

like those composing the head. If grown in winter or in 

cool weather, the plants attain a diameter of about twelve 

inches, and will weigh twelve ounces. 

It retains its head longer than almost any other variety, 

and, though sometimes slightly bitter, is considered superior 

to the White-seeded. Compared with the last named, the 

head is not so well formed, the foliage is deeper colored, 

and it is not so well adapted for forcing or for cultivation 

during winter. 

Head yellowish-green, spotted and clouded Spotted Cab- 

with brownish-red, of medium size, round and ("White- 
seeded.) 

regular. The surplus leaves are small and nu- 
merous, round, prominently blistered, copper-green, streaked 
and variegated with brownish-red. Summer-grown plants 
will measure ten inches in diameter, and weigh about eight 
ounces. Winter-grown plants, or those grown in cool and 
moist weather, will give an increase of the diameter, and 
weigh nearly a pound. 

It is a brittle, well-flavored lettuce, hardy, and well 
adapted for growing in frames during winter. When grown 
in the summer months, the head is seldom well formed, and 
the plants soon run to seed. 



358 SALAD PLANTS. 

Plant quite small, with, a uniformly srreen, Stone Ten- 
regular, solid head, all of the leaves to the heart 
being strongly wrinkled and coarsely blistered. The exterior 
leaves are comparatively few and small, green, undulated, 
and prominently blistered. Summer-grown plants measure 
six or seven inches in diameter, and weigh about three 
ounces. When grown early or late in the season, or un- 
der the influence of cool and moist weather, the plants at- 
tain a larger size, often measuring nine or ten inches in 
diameter, and weighing eight ounces. The seeds are 
black. 

The Stone Tennis-ball hearts well, is of excellent quality, 
and, in proportion to its size, yields a large quantity of salad. 
It retains its head a long period, even in warm weather, with- 
out shooting up to seed ; and, as most of the leaves of the 
plant are embraced in the head, it occupies but a small space 
of ground in cultivation. Hardy and early. 

Summer Cab- Foliage pale yellowish-green ; head of medi- 
lakge White um sizc, rouud, somcwhat flattened, firm and 

Cabbage. Royal 

ifE\^BloND.^^F>7. close ; the leaves composing it are wrinkled and 

Sugar Cabbage. 

blistered ; those of the outside are frequently 
torn and broken on the margins about the crown. The en- 
tire diameter of a well-grown plant is about twelve inches, 
and the weight from ten to twelve ounces. The seeds are 
white. 

It is one of the best sorts for summer cultivation, as it not 
only forms its head readily in warm and dry weather, but 
remains long in head before running to flower. For forcing, 
or for sowing early in the season, some other varieties would 
succeed better. Though sometimes slightly bitter, it is crisp, 
tender in texture, appears to be adapted to our climate, and 
is recommended for cultivation. 



LETTUCE, 359 

One of the oldest and most esteemed of the Tennis-ball. 
Cabbaare Lettuces. The head is below medium button, capu- 

C" CHIN. HaEDY 

size, dark green, remarkably solid if grown in hammersmith. 
cool weather, but often loose and open-hearted 
if cultivated during the summer months ; the surplus leaves 
are few in number, deep green, slightly curled, and broadly, 
but not prominently, blistered ; the seeds of the genuine 
variety are black. 

The Tennis-ball Lettuce is remarkable for its extreme 
hardiness. Winter-grown plants, or those raised in cool, 
moist weather, will measure about ten inches in diameter, 
and weigh eight ounces ; whilst those raised under oppo- 
site conditions rarely exceed seven or eight inches in diam- 
eter, or weigh more than four or five ounces. 

It is slow in running to seed, and the head blanches white 
and tender. " It requires little room in frames in winter, 
and yields a great return in spring, as almost the whole 
plant is eatable." A large Cabbage Lettuce, tinted with 
brown about the head, is erroneously known in some lo- 
calities as the " Tennis-ball." 

Similar to the Imperial Head ; the principal Turkey Oab- 
if not only difference consisting in the color of 
the seeds, which are black. 

Head pale yellowish-green, large, long, and Versailles, 
compactly formed ; the exterior leaves are Swedish, blond 

* '' Versailles. 

large, numerous, wrinkled, and coarsely blis- sugar-lettuce. 
tered. When in its greatest perfection, the extreme diam- 
eter of the whole plant is about fourteen inches, and its 
weight twelve or fourteen ounces. The seeds are white. 

This variety forms its head quickly and uniformly ; cab- 
bages white and crisp ; is slow in shooting up to seed ; 
flourishes in almost every description of soil, and at all 



360 SALAD PLANTS. 

seasons, except, perhaps, in extreme cold, and, though some- 
times slightly bitter, is crisp, tender, and of good quality. 

With the exception of its paler color, it resembles the 
Neapolitan. It is one of the best of all varieties for sum- 
mer cultivation. 

Victoria or An excellent early and hardy variety. The 

Ked-bor- , ... . 

dered. vil. head is of medium size, tinted or washed with 

red at the top, round and regular in form, and comparatively 
solid ; leaves large, yellowish-green, wrinkled, and blistered. 
If grown in summer, the plants measure eight or nine inches 
in diameter, and weigh four ounces. In cool weather, the 
plants attain a diameter of twelve inches, and weigh from 
ten to twelve ounces. Seeds white. 

The Victoria Lettuce is larger than the Tennis-ball, heads 
freely, and is crisp and well flavored. When sown in sum- 
mer, it soon runs to flower ; but in cool weather, the heads 
are well retained. 

■White Gotte. A small, low-o^rowino^, yellowish-green Cab- 
(Black-seed- ' f" &' J ^ o 

ed.) Vil. bage Lettuce, with a comparatively loose head. 

The plants rarely measure more than six inches in their full 

diameter, or weigh above four ounces. 

It is one of the earliest of all the Lettuces, crisp, of good 

flavor, and well adapted for forcing or for frame culture. 

Besides the distinction in the color of the seeds, it differs 

from the White-seeded White Gotte in its smaller and more 

loosely formed heads. 



"White Gotte. This variety has a small, long, firm, and 
seeded.) Vil. close head, and is uniformly of a yellowish- 

White Tennis- i-i t i . 

BALL. green color. I he outer leaves are small, light 

greenish-yellow, waved on the borders, and prominently blis- 
tered. The plant is of small dimensions, and rarely meas- 



LETTUCE. 361 

ures more than six or seven inches in diameter, or weighs 
above three ounces. The variety is early, crisp, and well 
flavored, but soon runs to seed, and is much better adapted 
for growing in winter, or for forcing, than for cultivation in 
the summer months. 

One of the largest of the Cabbage Lettuces. "White SHe- 

sian, or 
Head erolden-o;reen, tinted with brownish-red "White Bata- 

*= ° ' vian. Vil. 

about the top, regularly but not compactly drumhead cab- 

formed. The outer leaves are large and broad, ^s^^an^sh?" 
yellowish-green bordered with brown, wrinkled, and coarsely 
blistered. When well grovm, the entire diameter of the 
plant is about eighteen inches, and its weight twenty ounces. 
The seeds are white. 

This variety appears to 
be adapted to all seasons, 
is hardy, retains its head 
well, withstands heat and 
drought, blanches white 
and crisp, and is of excel- 
lent flavor. It succeeds 

n • r» T, X White Silesian Lettuce. 

well m frames, but, on 

account of its large size, is not a profitable sort for forcing. 
A variety known as the "Tennis-ball" in some localities 
much resembles this ; and the " Boston Cabbage " of New 
England, if not identical, seems to be but an improved form 
of the White Silesian. 



Head of medium size, yellowish-ffreen, stained "White stone 

' -^ . Cabbage. 

with brownish-red, firm and solid. When large golden 

Summer Cab- 

fuUy developed, the entire diameter of the ''-^'^^" 

plant is about fourteen inches, and its weight sixteen ounces. 
The seeds are white. 

This lettuce is brittle, of tender texture and good qual- 
31 




362 SALAD PLANTS. 

it J, though it is sometimes slightly bitter. It is hardy, heads 
readily, is slow in running to flower, succeeds well in warm 
and dry weather, and is also well adapted for frame culture 
or for forcing. 

Yellow- Head of medium, size, yellowish-green varie- 

S66C16CL 

Brown abated with red, rounded at the top, and taper- 
Dutch. Vil. ° ' ^' ^ 
White Dutch, ing to a poiut at the base ; compact ; seeds 

BKowx DUTCH, yellow, 

A half-early sort, of good quality, hardy, and well adapted 
for winter culture, or for sowing early in spring. It some- 
what resembles the Black-seeded Brown Dutch ; but, apart 
from the difference in the color of the seeds, its foliage is 
more blistered, and more colored with red, and the plant 
produces numerous sprouts, or shoots, about the base of the 
head. 

Cos Lettuces. — These are quite distinct from the Cabbage 
Lettuces before described. The heads are long, erect, largest 
at the top, and taper towards the root, — the exterior leaves 
clasping or coving over and around the head in the manner 
of a hood, or cowl. As a class, they are remarkable for 
hardiness and vigor ; but the midribs and nerves of the 
leaves are comparatively coarse and hard, and most of the 
kinds will be found inferior to the Cabbage Lettuces in crisp- 
ness and flavor. They are ill adapted for cultivation in 
dry and hot weather, and attain their greatest perfection 
only when grown in spring or autumn, or in cool and humid 
seasons. 

Varieties. — 

Alphange or In the form of the head, and in its general 

Florence Cos. , ' ° ; 

(Black- character, this variety resembles the White- 
Tseeded.) Vil. *' 

seeded. Both of the sorts are remarkable for 



COS LETTUCES. 363 

size, for hardiness and healthy habit, for the length of time 
they remain in head before running to seed, and for the 
brittle and tender character of the ribs and nerves of the 
leaves. 

Besides the difference in the color of the seeds, the head 
of this variety is smaller, and the foliage paler, than that of 
the White-seeded. 



Head large, long, not compact, and formmg Alphange or 

. Florence Cos. 
well only wdien the exterior leaves are tied ("White- 

•^ ^ _ seeded.) Vil. 

loosely together. The midribs and nerves of magi^um boncm 

the leaves are large, but brittle, and of tender 

texture. 

It is ten or twelve days later than the Green Paris Cos, 

retains its head well, is hardy and of healthy habit, but 

is deficient in flavor, and inferior to either of the Paris 

sorts. 



This variety forms no head, and, in its foliage Artichoke- 
leaved. Vil. 
and general habit, is quite distinct from all of 

the Cos varieties. The leaves are numerous, twelve or 

fourteen inches long, of a lively-green color, often stained 

with brownish-red ; erect, narrow, pointed, and toothed on 

the margin, like those of the Artichoke. Before blanching, 

the leaves are slightly bitter, but mild, crisp, and tender, 

with no savor of bitterness after being blanched. The 

seeds are black. 

The plant grows uprightly, groups its leaves together, and 
thus blanches the interior parts spontaneously ; but a much 
larger portion will be fit for use if the leaves are collected 
and tied loosely about the tips in the manner of treating Cos 
Lettuces. 

It is remarkably hardy, slow in running to flower, and the 
seeds may be sown till August. Late in the season, it is mild 



364 SALAD PLANTS. 

and pleasant, and furnishes a tender salad when most of the 
Cos Lettuces become Litter and strong flavored. 

Bath Green This variety has much merit as a hardy, 

Cos. Mclnt. . -^ . •" 

winter, green sort, and is nearly related to the 
Brown Cos. It is, however, less brown on the outer leaves, 
and while that has white seeds, the seeds of this variety are 
black. Hence there, are found, upon the catalogues of seeds- 
men, Black-seeded Bath, or Brown Cos, and White-seeded 
Bath, or Brown Cos ; the latter seeming to be the hardiest, 
while the former appears to be the best. 



Brown Cos. This is one of the oldest of the Cos Lettuces, 
TON'S Berkshire and Considered the hardiest of the class. The 

Brown Cos. 

^\"d bath*'cos^' head is of large size, pointed, not compact, and 

Beaefield Cos. 

^bkownS!" requires to be tied in order to obtain it in its 
greatest perfection ; the leaves are of a copper-green color, 
stiff and firm, toothed and blistered ; the seeds are white. 

The Brown Cos blanches white and tender, and is exceed- 
ingly crisp and well flavored ; but the dark brownish color of 
the exterior leaves is deemed an objection, and it is often 
displaced by really inferior varieties. In weight and meas- 
urement, it differs little from the Green Paris Cos. Exten- 
sively cultivated and much esteemed in England. 

Gray Paris Head of the form of an inverted cone ; green , 

Cos. Vil. . . ' o ■) 

with a grayish tone about the top ; compact, and 

forming well without tying. The exterior leaves are nu- 
merous, deep-green, erect, firm, and prominently blistered. 
The full diameter of the plant is nearly twelve inches, and 
its weight about twenty ounces. The seeds are white. 

The Gray Paris Cos is brittle, and of tender texture, but 
is considered inferior to the other Paris Cos sorts, and is 
but little cultivated. 



COS LETTUCES. 365 

Head inversely conical, compact ; leaves Green Paris 

Cos. Vil. 
deep green, erect, firm, hooded or cowl-formed kensingtox 

Cos. Sutton's 

towards the ends, and serrated on the margin ; co^s'^^w^lLIng- 

^1 ., ^ 1 -I . , TON. Ady's Fixe 

the ribs and nerves are large and prominent. laege. 

"When full grown, the entire diameter of the plant is fifteen 
or sixteen inches, and its weight twentj-four ounces. The 
seeds are wdiite. 

It is considered one of the best of the Cos Lettuces, and, 
though not so hardy as the Brown Cos, is a good variety for 
forcing, and furnishes a tender, well-flavored head during 
summer. Whether for spring, summer, or autumn, it is an 
excellent sort. It attains a large size, is of a fine green 
color, and, " from the manner in which the outer leaves cove 
over the interior ones, blanches well without having to be 
tied together." 

It has a tender, brittle leaf ; is some days earlier than the 
White Paris ; and is the principal variety employed by the 
market-gardeners of Paris for cultivating under glass. 

Head elongated, somewhat of the form of Green "Win- 
ter Cos. ]'iL 
the preceding variety ; deep green, and not 

forming well, unless the exterior leaves are tied together 
at the tips ; the outer leaves are large, erect, concave, 
toothed on the margin, and prominently blistered. The 
seeds are black. 

It blanches well, but the ribs and nerves of the leaves are 
comparatively coarse and hard. Well adapted to winter cul- 
ture, but as a summer lettuce, of little value. 



Head of remarkable size, long;, loose, and Monstrous 
' °' ' Brown Cos. 

open ; leaves large, equalling in size those of ^'i^- 

Two-headed. 

the Alphange or Florence Cos ; green washed 
with brown ; pointed ; seeds white. 
31* 



366 SALAD PLANTS. 

The plant sends out numerous side-shoots, or suckers, and 
sometimes produces several distinct heads ; these, however, 
are generally loosely formed, and not of the fine, tender 
quality of the Paris varieties. 

Oak-leaved The Oak-leaved Lettuce produces no head, 

Cos. Vil. 

but forms a loose and open heart at the centre 
of the plant. The leaves are numerous, bronze-green, and 
deeply cut, or lobed, on the margin, in the form of the leaves 
of some species of the oak. The seeds are black. 

The plants put forth fresh sprouts after having been 
cut ; but the quality is inferior, and the variety is rarely 
cultivated. 

Ked "Winter Foliage deep brown, smooth, and glossy, — 
Cos. 

gathered at the centre of the plant into a loose 

heart, rather than head. Seeds black. 

The hardiness of this lettuce is its principal merit. It is 

little affected by severe weather, and, as a sort for winter 

culture, is desirable. When grown in summer, it is of 

poor quality. 

Spotted Cos. This variety is similar to the White-seeded, 

(Black- . . "^ 

seeded.) Vil. and, like it, forms no head ; the leaves are 

Red-spotted. 

Aleppo." grccu, much staiucd or clouded with brown- 
ish-red, erect, firm, rounded at the ends, concave or spoon- 
shaped, and grouped at the centre into a long and compara- 
tively close heart. 

It is crisp and well flavored, but attains its greatest perfec- 
tion only when the outer leaves are tied loosely together 
about the top of the plant. 



Spotted Cos. Like the preceding, this variety forms no 
seeded.) Vil. head ; but the interior leaves are formed into 



COS LETTUCES. 367 

an erect, oblong, close heart, which, by tying the exte- 
rior leaves together, becomes white, crisp, and of excel- 
lent flavor. 

Though late, it is hardy, remains long in head before run- 
ning to seed, and is well worthy of cultivation. 

An excellent variety, apparently intermediate "Waite's 

•^ . ^^ . . "White Cos. 

between the Green Paris and White Paris ; not Mcint. 

of quite so deep a green ^s the former, yet deeper than the 
latter. With regard to its comparative excellence, it is con- 
sidered fully equal to the Paris Cos varieties, as it is grown 
as easily, and is equally crisp and tender. Size and weight 
nearly the same. 

Leaves of large size, yellowish-green, pointed, "White Bru- 

. noy Cos. 

slightly undulated, entire on the borders, and (Black- 

^ "^ , ' . ' seeded.) Vil. 
often revoluted like those of the White-seeded. 

It rarely produces a head ; or, if so, it is loose and open. Its 
greatest perfection is obtained by collecting the exterior 
leaves about the top of the plant, and tying them loosely 
together. 

The variety is not considered superior to the White-seed- 
ed, though both are inferior to the Paris Cos or Florence 
sorts. 

The heads of this variety are long and loose, "White Bru- 

noy Cos. 
and rarely form well unless the exterior leaves ("White- 
seeded.) Vil. 
are tied loosely together. It somewhat resem- 
bles the Alphange in the form and character of its foliage, 
though the head is longer and larger. 

The plant attains a remarkable size, is hardy, and of good 
quality, but soon runs to seed, and appears to be a winter 
rather than a summer Lettuce. 



368 SALAD PLANTS. 

"Wliite Paris The head of this variety has the form of 
Cos. "^ 

Vil. Mcint. the Green Paris, and blanches well without 

London White 

^upee'I^wui^e ^y^^o ' *^^® outside leaves are erect, yellowish- 
green, and rather numerous. The extreme 
diameter of the entire plant, when well grown, is about four- 
teen inches, and its weight nearly twenty-four ounces. The 
seeds are white. 

This is the sort most generally grown by the London mar- 
ket-gardeners, millions of it being produced annually within 
a feM'" miles of London alone, and it has been adopted almost 
exclusively, by the gardeners of Paris, for cultivation in the 
open air. Next to the Green Paris Cos, this is the best, the 
largest, and the longest in running to seed, of all the summer 
Lettuces. It is tender, brittle, and mild flavored, less hardy 
and a few days later than the Green Paris Cos. 

Endive- The leaves of this species have the form 

leaved Let- 
tuce. Trans, of tliose of some of the varieties of Endive ; 

liACTUCA INTY- 

EACEA. whence the name. They are small, pale green, 

broad towards the ends, cut and irregularly lobed on the 
borders. While young, the plants have the appearance of 
Green Curled Endive. 

As it runs to flower much earlier than the Spinach Let- 
tuce, it is less esteemed than that variety. The seeds should 
be sown thickly, in shallow drills ten or twelve inches apart, 
and the plants should be cut for use when they are three or 
four inches hio^h. 



Perennial This species is a native of Europe, and, in 

Lettuce. Vil. ^ ^ .... i ^ •> 

ivACTucA PEEEx- liablt aud duration, is distinct from all others. 

NIS. 

The leaves are about ten inches long, of a glau- 
cous or sea-green color, thick and fleshy, deeply cut or 
divided on the margin, and spread regularly from the centre 
of the plant in the form of a rosette. When fully devel- 



MADRAS RADISH. 369 

oped, tlie plant is two feet and a half high, separating 
into numerous branches, which terminate in large purple 
flowers. 

The seeds, which are of a brownish-black color, are sown 
in drills fifteen inches apart, and the plants should be thinned 
to six inches apart in the drills. 

The leaves are eaten as salad ; but when so used, they 
should be blanched, either by earthing up or by tying the 
plant together. They are also sometimes eaten boiled as 
Spinach or Endive. 

The leaves of this species are six inches lono^, Spinaelx Let- 

^ ^ tuce. Trans. 

pale yellowish-arreen, lyrate, with obtuse and oak-leaved 

Lettuce. L<\c- 

entire divisions; when fully developed, they ^uca QUERcmA. 
somewhat resemble those of the oak, as implied by the 
name. The plants form no heart, or head, and are never 
cultivated singly, like the Cabbage or Cos Lettuces. The 
leaves are produced in moderate abundance, and are crisp 
and well flavored. 

The seeds should be sown, like those of the Endive-leaved, 
thickly, in drills, and, when the lower leaves are four or five 
inches long, they may be cut for use. If not taken off too 
closely, the plants will aflbrd a second cutting. The seeds 
are sovm early with other spring salads. 



MADRAS RADISH. 

Raphanus sp. 
The roots of the Madras Radish are sometimes eaten 
while they are quite young and small ; but they soon be- 
come fibrous, strong flavored, and unfit for use. The plant 
is generally cultivated for its pods, which sometimes measure 
ten or twelve inches in leno^th ; these are solid, crisp, and 



370 SALAD PLANTS. 

tender, and, while young, are used for pickling and for salad, 
being much superior for these purposes to those of the Com- 
mon Radish. 

When cultivated for its pods, the seeds should be sown in 
drills two feet apart, and the plants thinned to nine inches 
in the drills. 



MALLOW, CURLED-LEAVED. 
Malva crispa. 
An annual plant, introduced from Europe, and occasion- 
ally found growing spontaneously in the vicinity of gardens 
where it has been once cultivated. The stem is frequently 
more than six feet in height ; the leaves are nearly five 
inches in diameter, smooth, and of a rich green color, lobed, 
and beautifully frilled or curled on the borders ; flowers 
axillary, white, and small ; the seeds are somewhat kidney- 
shaped, of a yellowish-brown color, and retain their powers 
of germination five years. 

Cultivation, — The seeds are sown the last of April or 
beginning of May, and covered about an inch deep. The 
plants require much space, and should be grown at least 
eighteen inches asunder. The best method is to drop a few 
seeds where the plants are to grow, or to rake in a few seeds 
sown broadcast, and transplant. 

Use, — No part of the plant is considered suitable for 
food, but the elegantly curled leaves are employed for gar- 
nishing desserts. 



MUSTARD. 
Black Mustard. Brown Mustard. Red Mustard. Sinapis nigra. 
Black Mustard is a hardy, annual plant, introduced from 
Europe. In some localities, it grows naturally in great 



MUSTARD. 371 

abundance, and is regarded as a troublesome weed, though 
its seeds furnish the common table mustard. The stem is 
four or five feet in height, round, smooth, and branching ; 
the leaves are lobed and toothed on the margin, — the 
radical or lower ones rough, those of the upper portion of 
the stalk smooth ; the flowers are numerous, rather large, 
bright yellow ; the pods are erect, somewhat four-sided, and 
are set closely against the sides of the stalk ; the seeds are 
small, round, brownish-black, and retain their germinative 
powers many years. Nearly eighteen thousand are con- 
tained in an ounce. 

Propagation and Cultivatioyi. — It is raised from seeds, 
about four quarts of which will be required for sowing an 
acre. It is sometimes grown in the vegetable garden, but is 
generally cultivated in fields for its seeds, which, as before 
remarked, furnish the common table mustard. The sowing 
is usually made from the middle of April to the middle of 
May. After making the surface of the ground fine and 
smooth, sow broadcast, or thinly in shallow drills fourteen 
or fifteen inches apart ; cultivate during the season in the 
usual manner, and in August the crop will be ready for har- 
vesting. Cut the stalks at the ground before the pods shed 
their seeds, and spread in a dry, light, and airy situation, till 
they are sufficiently dried for threshing. 

When grown for salad in the vegetable garden, it should 
be sown, and cut for use, as directed for White Mustard. 

Lawson says, if the seeds are covered to the depth of three 
inches or more, they will lie dormant, and retain their powers 
of vegetation for ages ; from which circumstance, together with 
the liability of the seeds to become shaken out in the har- 
vesting of the crop, such lands as are once employed for 
the growing of mustard cannot be fairly cleaned of it for a 
considerable length of time, and only by judicious fallow- 
ing or fallow-cropping, with repeated hoeing and weeding. 



372 SALAD PLANTS. 

Use. — Besides the use of the flour of the seeds as a 
condiment, the seed-leaves are used as salad, in the manner 
of those of the White species ; and the young plants, cut to 
the ground, are used as spring greens, either boiled alone or 
mixed with Spinach. 

Chinese or A hardy annual, introduced from China. 

Pekin Mus- 
tard. Stem four feet high, with remarkably large 

SiNAPis Pekin- , n , . i i i • 

ENsis. leaves ; the flowers, which are produced m 

loose, terminal spikes, are yellow and showy ; the seeds are 
small, and retain their vitality five years. 

Cultivation, — The seeds are sown in April or May, in 
shallow drills ten or twelve inches apart. If cultivated for 
its seeds, the drills should be eighteen inches or two feet 
apart, and the plants thinned to six or eight inches in the 
drills. 

Use. — The leaves are employed in salads, in the manner 
of Cress ; and they are also sometimes boiled and served as 
Spinach. 

Cabbage- A hardy, annual, Chinese plant, similar in 

leaved Mus- . . . 

tard. habit to the species last described. Stem from 

three to four feet high ; leaves large, roundish, 
lobed, and wrinkled ; flowers yellow ; the seeds are small, 
reddish-brown or black, and retain their powers of germi- 
nation a long period. 

Cultivation and Use. — This species is cultivated in the 
same manner, and is used for the same purpose, as the 
Chinese Mustard. 



Curled Mus- A comparatively small species. Stem two 
West-India feet and a half high ; flowers bright yellow ; 
seeds small, blackish-brown, — scarcely distin- 
guishable from those of the Black Mustard. The leaves are 



MUSTARD. 373 

of medium size, greenish-yellow, broadest near the ends, 
deeply and finely cut on the borders, and beautifully frilled, 
or curled ; they make an excellent garnish ; and, when used 
as salad, have a pleasant, cress-like flavor. 

In its "reneral character, this species resem- Cut-leaved 
*= ^ Mustard, 

bles the Chinese or Pekin Mustard ; the leaves, 

however, are much smaller, and divided quite to the midrib. 

When young, the leaves make an excellent small salad, 

having the warm, pleasant flavor of Cress. 

White Mustard is a hardy annual, introduced "WTiite Mus- 
-' ' . tard. 

from Europe, and occasionally found growing sinapis alba. 

spontaneously in the vicinity of fields and gardens where it 
has been once cultivated. The stem is three feet and up- 
wards in height ; the leaves are large, deeply lobed, and of 
a rich, deep green color ; the flowers are large, yellow, pro- 
duced in loose, terminal spikes ; the seeds are yellow, much 
larger than those of the preceding species, and retain their 
vitality five years. Seventy-five hundred are contained in 
an ounce. 

Propagation. — White Mustard is always raised from 
seeds, about four quarts of which will be necessary for 
seeding an acre. When grown for salad, an ounce will sow 
forty feet of drill. 

Soil and Cultivation. — It succeeds best in rich, loamy 
soil, which, previously to sowing, should be thoroughly pul- 
verized. When cultivated in the vegetable garden for salad 
or greens, the first sowing may be made as early in the sea- 
son as the frost will admit. Sow the seeds thickly, in drills 
eight or ten inches apart, and cover half an inch deep with 
fine mould. Remove all weeds as they make their appear- 
ance, and in continued dry weather water freely. 

The plants should be cut for use while in the seed-leaf; 
32 



374 SALAD PLANTS. 

when much developed, they become strong, rank, and ill- 
flavored. 

For a succession, a small sowing may be made every week 
until September. 

In field culture, the seeds are sometimes sown broadcast, 
but the more common method is to sow in drills fifteen or 
eighteen inches apart. When the crop is ready for harvest- 
ing, the plants are cut to the ground, stored andythreshed, as 
directed for Black Mustard. 

Use. — The plants, before the development of the rough 
leaves, are used as salad ; when more advanced, they are 
boiled and eaten as Spinach. The flour of the seeds 
furnishes a table mustard of good quality, though the 
seeds of the Black species possess greater piquancy, and 
are generally employed for the purpose. The seeds of 
both species are much used in medicine, and are con- 
sidered equally efficacious. 



NASTURTIUM. 
Indian Cress. Capucine, of the French. Tropaeolum, sp. et var. 

This plant is a native of Peru, and, though generally 
treated as an annual, is a tender perennial. When culti- 
vated for its flowers or seeds, it should be planted in poor, 
light soil ; but when foliage and luxuriant growth are desired, 
for the covering of arbors, trellises, and the like, the soil 
can hardly be made too rich. 

The planting should be made in April or May. As the 
seeds are quite large, they should be covered two inches 
deep. When planted in drills, they are made three feet 
apart, and the young plants thinned to six inches apart in 
the drills. The growing crop may be supported by staking 
or bushing, as practised with peas, or the taller-growing 



NASTURTIUM. 375 

sorts may be shortened in, which will induce a strong, 
stocky habit of growth. 

While the plants are young, they will require some atten- 
tion in order that they may be properly attached to the stakes 
or trellises provided for their support ; after which little care 
need be bestowed, beyond the ordinary stirring of the soil, 
and keeping the ground free from weeds. 

Use. — The unexpanded flower-buds, and the seeds while 
young and succulent, have a warm, aromatic taste, and are 
pickled and used as capers. The young shoots are eaten as 
salad, and the flowers, which are large and richly colored, 
are used for garnishing. Few ornamental plants are better 
known or more generally cultivated than the Nasturtium. 

The species and varieties are as follow : — 

Stem from six to eiorht feet hiojh, succulent ; Tall Nastur- 
° ° ' ' tium. 

leaves alternate, smooth, rounded, — the leaf- teop^olum 

MAJUS. 

stems being attached to the disk, or under sur- 
face ; flowers large, on long stems, yellow, — the two upper 
petals streaked and marked with purple ; the seeds are large, 
somewhat triangular, convex on one of the sides, of a drab 
or pale brown color, and retain their germinative properties 
five years. From a hundred and eighty to two hundred are 
contained in an ounce. 



A variety of the preceding, differing only in Dark-flower- 
ing, 
the brown color of the flowers. Cultivation 

and uses the same. 



Also a sub-variety of the Tall Nasturtium, Variegated, 
with orange-yellow flowers ; each of the petals being stained 
or spotted with purple. 

Other varieties occur, differing in color, but equally useful 
for the purposes before described. 



376 SALAD PLANTS. 

Small Was- Much smaller, in all respects, than the com- 
turtium. 
Dwarf capit- mon Dwarf variety of Tropceolum mains ; the 

CINE. TrOP.EO- '' -^ ./ / 

LUM MINUS. stem rarely measm-ing more than two feet in 
length, or rising above a foot in height. The flowers are 
yellow ; the lower petals with a blotch of scarlet at their 
base, and the tipper ones delicately striped with the same 
color. 

It yields abundantly, and, though the pods are compara- 
tively small, they are generally preferred to those of the Tall 
Nasturtium for pickling. 



PICRIDIUM. 

Garden Picridium. Picridium vulgare. 

A hardy, annual plant, from the south of Europe. Stem 
eighteen inches high ; leaves six to eight inches long, irregu- 
lar in form, but generally broad at the ends, and heart-shaped 
and clasping at the base ; flowers yellow, compound, pro- 
duced in clusters ; the seeds are long, slightly curved, four- 
sided, brown or blackish-brown, and retain their vitality five 
years. 

Solving and Cultivation. — The seeds should be sown in 
April or May, in drills a foot apart, and half an inch in 
depth. As the plants, when allowed to run to seed, pro- 
duce but little foliage, it is necessary, in order to secure a 
continued supply of fresh leaves, to cut or nip off the flower- 
ing shoot as it makes its appearance. Under proper man- 
agement, the leaves grow rapidly, and are produced in great 
abundance. 

Use. — The leaves have a pleasant, agreeable flavor, and, 
while young and tender, are mixed in salads. 



PURSLAIN. 377 

PURSLAIN. 

Portulaca. 

Purslain is a hardy, annual plant. Most of the cultivated 
kinds are. but improved forms of the Common Purslain (P. 
oleracea), introduced into this country from Europe, and so 
troublesome as a weed in most vegetable gardens. 

The stem is usually about a foot in length, succulent and 
tender ; the leaves are fleshy, broad and round at the ends, 
and taper to the stalk ; the flowers are yellow, and rest 
closely in the axils of the leaves ; the seeds are black, ex- 
ceedingly small, and retain their germinating powers ten 
years. 

Soil, Propagation, and Culture. — Purslain thrives well 
in all soils, — dry, wet, or intermediate, — and is propa- 
gated by seeds sown in shallow drills at any time from 
April to July. 

Use. — The plants may be cut for use when they have 
made a growth of four or five inches. They are mixed in 
salads, eaten boiled as Spinach, or pickled. 

The species and varieties are as follow : — 



Abundant in gardens, cultivated fields, and Common 

Purslain. 



waste erounds. The Green and the Golden portulaca 

° OLEKACEA. 

Purslain are improved sub-varieties. The 
Common Purslain is used in all the forms in which the 
cultivated sorts are used, and, though some of the latter are 
considered more succulent, the difference in quality Avill 
scarcely repay the cost of cultivation, where the present 
variety would be the ceaseless competitor for the supremacy. 

Similar to the Green Purslain, but differing Golden Purs- 
lain. 
in the paler or yellowish color of the stalks r. olekacea vab. 

AUREA. 

and leaves. 

32* 



378 SALAD PLANTS. 



Green Purs- Leaves an inch and three fourths in lenoi;h, 

lain . . ° ' 

and upwards of an inch in width ; deep green. 



Large-leaved Leaves pale yellowish-o^reen, laro^er than those 
Golden Purs- ^ , ^ ,/ rr. • 

lain. of the preceding sorts. The plant is a strong 

!P« sativa* 

grower, and the leaves attain a remarkable 
size ; but the stalks are often comparatively tough and hard, 
and, for salad purposes, much inferior to those of the Green 
or Golden variety. 



RAPE. 



This plant is generally cultivated for its seeds, like Mus- 
tard. It is, however, sometimes grown for salad ; the seeds 
being sown in April, and, for a succession, once in three or 
four weeks till August or September. Sow thickly, in drills 
ten or twelve inches apart, and cover half an inch deep. 
The soil should be rich and moist, in order to induce a rapid 
growth, and thus to give a tender, succulent character to the 
young leaves, which are the parts eaten. They are served 
like Lettuce, or boiled and treated as Coleworts or Spinach. 
For mixing with Cress or Lettuce, the plants are cut to the 
ground before the development of the second leaves. 

The species are as follow : — 

Annual Root fusiform, small, hard, and woody ; the 

Rough- 
leaved Sum- radical leaves are lyrate, vivid green, and with- 
mer Rape. J i & ' 

Latv. Qut any appearance of the glaucous bloom for 

Turnip Rape. j rr ... 

bkassica kapa. ^Jiich the biennial sorts are so distinguished ; 
the stem-leaves are slightly glaucous, smooth, or nearly so, — 
the lower ones cut on the borders, the upper entire ; the 
seeds are small, and similar to those of the common field 
turnip, of which it seems to be either a variety or the source 
from which the latter has been derived. 



BAPE. 379 

Biennial : root lono;, taperinor, hard, and Common or 
' oi f n't ? Winter Rape, 

woody, like that of the species before de- J^aw. 

Cole-seed. 

scribed. The leaves are smooth, thick, and bbassica kapus. 
fleshy, and of much the same form as those of the Annual 
Rough-leaved Summer Rape ; this species, however, is read- 
ily distinguished, when young, by its uniformly smooth 
leaves. The seeds, also, are larger than those of the last- 
named species ; but this is not to be relied upon as a dis- 
tinguishing characteristic, as the size of the seeds, in this 
as in most other plants, is liable to be materially altered 
by the soil as well as by the previous culture of the seed- 
stock. 

The seeds are soAvn in summer, and the crop ripens the 
following year. It is not adapted to the climate of the 
Northern States. 

In England, the foregoing species are extensively culti- 
vated both for forage and for seeds ; the latter are used to a 
limited extent for feeding birds, but chiefly for the production 
of rape-seed oil. 

The German Rape somewhat resembles the German 

Hape. Law. 
Common or Winter. It differs in beins: of an- annual or ear- 

° LY Rape. 

nual duration, in its more deeply divided leaves, ^su*mmer^r1pe!* 

Brassica fr^- 

more erect pods, and smaller seeds. c^^- 

It would unquestionably succeed well in almost any part 
of the Northern or Middle States, and might prove as re- 
munerative a crop as corn or wheat. The seeds should be 
sown in May, and the plants should be treated and the crop 
harvested, in all respects, as Mustard. It is sometimes sown 
broadcast, but generally in drills. When sown broadcast, 
eight or ten pounds of seed will be required for an acre ; if 
in drills, three or four pounds will be sufficient. The yield 
varies from twenty to forty bushels per acre. 



380 SALAD PLANTS. 

Summer A biennial plant, with a tapering, hard, and 

Rape. Law. 
Colza. Wild fibrous root. The radical leaves are lyrate 

Navew. Bkassi- 

CA cAMPESTEis. g^jjd roughlsh when young ; those of the 
stem clasping, or heart-shaped, at base, and of an oblong 
form, — all somewhat fleshy, of a dark green color, with a 
glaucous bloom. The seeds are larger than those of the 
Ruta-baga, or Swedish Turnip, but in other respects not 
distinguishable. 

This species is sometimes termed Brassica campestris 
olifer, or Oil-rape, from its being considered the best sort of 
rape for cultivating for oil, and to distinguish it from the 
Campestris Ruta-baga, or Swedish Turnip, which is only a 
variety of this species. 

It is not sufficiently hardy for cultivation in the Northern 
States. 



ROCKET. Vil. 

Garden Rocket. Roquette, of the French. Brassica eruca. 
A hardy, annual plant, from the south of Europe. Stem 
about two feet high ; leaves long, lobed or lyrate, smooth 
and glossy, succulent and tender ; flowers pale citron-yellow, 
with blackish-purple veins, very fragrant, having the odor of 
orange-blossoms ; the seeds are small, roundish, brown, or 
reddish-brown, and retain their vitality two years. Fifteen 
thousand are contained in an ounce. 

Sowing and Cultivation. — The seeds are sown thinly, in 
shallow drills a foot asunder. The first sowing may be 
made as early in spring as the frost will permit ; afterwards, 
for a succession, a few seeds may be sown at intervals of 
three or four weeks. In poor soil and dry seasons, the 
leaves are liable to be tough and acrid ; the seeds should, 
therefore, be sown in rich loam, and the plants thoroughly 



SAMPHIRE. 381 

watered in dry weather ; as, the more rapid and vigorous 
the growth, the more succulent and mild-flavored will be the 
foliage. 

Use. — The leaves, while young and tender, are eaten 
as salad. 



SAMPHIRE. Tliom^). Mill 

Sea-fennel. Parsley-pert. St. Peter's Herb. Crithmum 
maritimum. 

This is a half-hardy, perennial plant, common to rocky 
localities on the sea-coast of Great Britain. Stalk from a 
foot to two feet in height, tender and succulent ; leaves half 
an inch long, somewhat linear, glaucous-green, fleshy ; flowers 
in terminal umbels, — small, white, or yellowish-white ; the 
seeds are oblong, yellowish, and, though somewhat larger, 
resemble those of Fennel. They retain their germinative 
power but one year. 

The plant blossoms in July and August, and the seeds 
ripen in September and October. 

Soil and Culture. — The plant requires peculiar soil, ex- 
posure, and culture ; but, however skilfully treated, it is 
rarely raised in that perfection which it reaches in its native 
localities. It may be propagated by dividing the roots ; but 
the better method is to sow the seeds in autumn as soon 
as they ripen. 

Samphire thrives best in sandy or gravelly soil, and the 
growing crop should be frequently and copiously watered 
with weak solutions of soda and salt. The leaves may be 
gathered for use in August and September, 

Use. — The leaves have a warm, pleasant, aromatic 
flavor, and, when pickled in vinegar, are used in salads 
and as a seasoning. 



382 SALAD PLANTS. 

Golden Sam- A hardy perennial, growing, like the pre- 
iNULA cEiTHMi- ccdlng, naturallj, on the marshes and sea-coast 
of Great Britain. The stalk is a foot and a 
half in height, erect, with clusters of small, fleshy leaves ; 
flowers yellow, in small, umbel-like clusters. 

Propagation and Cultivation. — It maybe propagated by 
seeds, or by a division of the roots. It thrives best in a 
shady situation, and requires frequent watering. If salt be 
occasionally dissolved in the water, it will promote the 
growth of the plants, and render the branches and foliage 
more succulent and tender. 

Use. — The fleshy leaves and the young branches are pickled 
in vinegar, and added to salads as a relish. The plant, how- 
ever, has none of the pleasant aromatic flavor of the true 
Samphire, though often sold under the name, and used as 
a substitute. 



SCURVY-GRASS. 

Cochlearia ofiicinalis. 

This is a hardy, annual, maritime plant, common to the 
sea-coast of France and Great Britain. The root-leaves 
spread regularly from a common centre, are heart-shaped, 
fleshy, smooth, and glossy, — those of the stem sessile, ob- 
long, and toothed on the margin ; the stalks are numerous, 
and from six inches to a foot in height; the flowers are 
small, white, and produced in compact groups or clusters ; 
the seeds are small, oval, a little angular, and retain their 
vitality three years. 

Soil^ Sowing^ and Cultivation. — It succeeds best in moist, 
sandy soil, and flourishes in shady situations. Sow the seeds 
in August, soon after they ripen, in shallow drills eight or ten 
inches apart, and, while the plants are young, thin them to 
five or six inches apart in the rows. The plants taken up in 



SNAILS. 383 

thinning may be transplanted, and new beds formed if occa- 
sion require. The growing crop should be kept free from 
weeds, and liberally watered in dry weather. In the follow- 
ing spring, the leaves will be fit for the table. Those plants 
not cut for use will flower in June, and the seeds will ripen 
in July. The seeds seldom vegetate well if sown late in 
spring, or during warm, dry weather. 

Use. — The radical leaves are used as a salad, and are 
sometimes mixed with Cress. When bruised, they emit an 
unpleasant odor, and have an acrid, bitter taste when eaten. 
The plant is more generally used for medicinal purposes than 
as an esculent. 



SNAILS. 
Snail Trefoil. Medicago orbicularis. 

From the south of Europe. It is a hardy, annual plant, 
with reclining stems, compound or winged leaves, and yellow 
flowers. The pods, or seed-vessels, are smooth, and coiled 
in a singular and remarkably regular manner. As they ap- 
proach maturity, they gradually change to a dark brown 
color, and, seen from a short distance, have the appearance 
of snails feeding on the plant. 

The seeds are large, flat, somewhat kidney-shaped, of a 
yellowish-brown color, and retain their powers of germina- 
tion five years. They are usually sold in the pods, but 
should be taken out before planting. 

Sowing and Culture. — It is propagated by seeds, which 
should be sown in April or May where the plants are to 
remain. Sow in drills fifteen inches apart. The plants 
should be thinned out where they are too close, and kept 
free from weeds, which is all the culture they require. 
They will blossom in July, and the seeds will ripen in 
autumn. 



384 SALAD PLANTS. 

Use. — Though entirely inoffensive, no part of the plant is 
used for food. The pods resemble some species of snails in 
a remarkable degree, and are placed on dishes of salad 
for the purpose of exciting curiosity, or for pleasantly 
surprising the guests at table. 



SWEET CICELY. 
Sweet-scented Chervil. Osmorrhiza odorata. Scandix odorata. 
A hardy perennial. When fully grown, the stalk is three 
feet or more in height ; the leaves are large, and many times 
divided ; the stems and nerves downy ; the flowers are white, 
fragrant, and terminate the stalks in flat, spreading bunches, 
or umbels ; the seeds are large, brown, and retain their 
vitality but one year. 

Sowing and Culture. — It is usually grown from seeds, 
and is of easy cultivation, as it thrives in almost any soil or 
situation. When allowed to scatter its seeds after ripening 
in the autumn, the plants will spring up spontaneously in 
great numbers in the following April or May, and may then 
be transplanted where they are to remain ; or the seed may 
be sown in October, in beds, making the rows fifteen or 
eighteen inches apart, and thinning the plants to a foot apart 
in the rows. When practicable, the seed should be sown in 
the autumn, as it seldom vegetates well, unless subjected to 
the action of the winter. After the plants have become 
established, they will require only ordinary treatment, and 
yield abundantly. 

Use. — "In England the leaves were formerly put into 
salads ; but the strong flavor of anise-seed, which the whole 
plant possesses, renders them disagreeable to most persons. 
It is now not cultivated in Britain, but the leaves and roots 
are still used in France ; the former for the same purposes as 



TARRAGON. 385 

those of Chervil ; the latter in soups, to which they are said 
to communicate an agreeable taste." — Thomp. 

In this country it is sometimes cultivated with other 
aromatic plants ; but its use in soups, or as a seasoner 
or garnish, is very limited. 



TARRAGON. 

Artemesia dracunculus. 

A hardy, perennial plant, said to be a native of Siberia. 
Stalk herbaceous, about three feet in height ; the leaves are 
long, narrow, pointed, smooth, and highly aromatic; the 
flowers are small, somewhat globular, greenish, and gen- 
erally infertile. There is but one variety. 

Soil, Planting, and Culture. — As the plants seldom pro- 
duce seed, Tarragon is usually propagated by dividing the 
roots. Select a warm and comparatively dry situation ; stir 
the ground deeply and thoroughly, and in April set the roots 
in rows fifteen inches apart, ten or twelve inches apart in the 
rows, and cover two or three inches deep. They Avill soon send 
up vigorous shoots, which may be cut for use the first season. 

It is sometimes increased by cuttings, set three or four 
inches deep in moist earth. If seeds can be obtained, they 
should be sown in April or May, in a nursery-bed or in a 
common frame. Sow in shallow drills six or eight inches 
apart, and when the plants are three or four inches high, set 
them out as directed for the roots. They Avill early become 
strong and stocky, and may be used in August or September. 
The plants are more healthy, yield more abundantly, and are 
of finer quality, when not allowed to run to flower. 

Use. — " Tarragon is cultivated for its leaves and the 
points of its young shoots, both of which are used as ingre- 
dients in salads, soups, stews, pickles, and other compounds. 
33 



386 SALAD PLANTS. 

Tarragon vinegar, so much esteemed as a fish-sauce, Is made 
by infusion of the leaves in common vinegar. It is also 
added to most salads to correct their coldness. Three or 
four plants will be sufficient for a family." — Mclnt. 



VALERIANA. Vil. 
Fedia cornucopiee. Valeriana cornucopise. 

This is an annual plant, with a smooth, branching stem 
about fifteen inches high. The leaves are oblong, stemless, 
thick, and fleshy, and of a bright, glossy green color ; the 
flowers are numerous, large, rose-colored, showy, and orna- 
mental ; the seeds are oblong, yellowish, somewhat vesicu- 
lous, and retain their vitality five years. Twenty-two 
hundred are contained in an ounce. 

Soil and Culture. — It succeeds best in a light, warm soil. 
Prepare a bed four feet and a half wide, spade it thoroughly 
over, rake the surface smooth and fine, and sow the seed in 
drills fourteen inches apart. The first sowing should be 
made the last of April, or early in May ; and afterwards, for 
a succession, sow a row or two every fortnight till July. 

Use. — It is used as a salad, and is said to be superior to 
the Common Fetticus, or Corn-salad. 

When in blossom, the plant presents a beautiful appear- 
ance, and well deserves a place in the flower-garden. 



WATER-CRESS. 

Sisymbrium nasturtium. Nasturtium officinale. 

Water-cress is a hardy, aquatic perennial, and is found 

growing naturally, in considerable abundance, about ponds, 

and in ditches and small running streams. When in bios- 



WATER-CRESS. 387 

som, the plant is about two feet in height, or length ; the 
leaves are winged, with five or six pairs of rounded leaflets, 
and, in deep water, are often immersed, or float upon the sur- 
face ; the flowers are small, white, four-petaled, and terminate 
the stalks in loose spikes ; the seeds are very small, reddish- 
brown, and retain their powers of germination five years. 
Nearly a hundred and twenty thousand are contained in an 
ounce. 

Planting and Culture. — Water-cress is of the best quality 
when grown in running streams and gravelly soil. The 
roots may be planted in spring, in situations where the water 
is from four to eight inches deep. After they are established, 
the plants w^ill rapidly increase, both from the natural distri- 
bution of the seeds and the spreading of the roots, and soon 
entirely cover the surface of the water with foliage. It may 
be grown with trifling cost in any small collection of water, and 
can be easily introduced by dropping a few plants about the 
borders at the time of the ripening of the seeds. In many 
localities it is found growing in spontaneous abundance, and 
one of the best and most healthful of salads may be obtained 
for the mere labor of gathering. 

Varieties. — There are three described varieties, — the 
Green-leaved, the Small Brown-leaved, and the Large 
Brown-leaved. These differ slightly, if at all, in flavor, 
though the Brown-leaved is generally preferred : having a 
fine appearance, and a small proportion of stalk to the leaves, 
it is most salable in the market. The variations in foliage 
and habit do not appear to be caused by the quantity or 
quality of the water in which the plants are grown, as the 
three kinds are found growing together. The Green-leaved 
is said to be the easiest of cultivation, but the Small Brown- 
leaved is the hardiest. The Large Brown-leaved is the best, 
and is the only one which can be well grown in situations 
where shallow water is not to be obtained. 



388 SALAD PLANTS. 

Gathering and Use. — " The shoots are cut for market, 
not hroken off, as is the usual mode of gathering Cress in 
its natural state, and which is found to be very injurious 
to the plants in the beds. After they have been cut about 
three times, they begin to stock ; and then, the oftener they 
are cut the better. In summer, it is necessary to keep them 
very closely cut ; and in water of a proper depth, and with a 
good soil, each bed supplies a gathering once a week." 

It is extensively employed as an early spring salad, and, on 
account of its warm and pleasant taste, is by many persons 
preferred to all other salad plants. 



WINTEH-CRESS. 

American Winter-cress. Belle-Isle Cress. Scurvy-grass, of some 
localities. Barbarea praecox. 

Stems from twelve to fifteen inches high ; leaves lyrate, 
the terminal lobe round ; flowers small, in erect, loose, ter- 
minal spikes, or groups ; the seeds are small, wrinkled, of a 
grayish color, and retain their vitality three years. Intro- 
duced from Europe, and naturalized in the Northern States. 

Common This species somewhat resembles the fore- 

"Winter- ^ 

Cress, or Yel- goinj?, and, like it, otows naturally m moist, 
low Rocket, fe o' ' ' & ... . 

bakbarea vul- shady situations. It is distinc^uished by its 

GAKIS. •' C> J 

longer, more erect, and more slender pods. 

Soil and Cultivation. — Both of the species are hardy, 
perennial plants, and are raised from seeds, which should be 
sown in April or May, in shallow drills a foot apart. For a 
succession, a few seeds may be sown at intervals of three or 
four M^eeks till August. For winter use, sow, and, subse- 
quently cultivate, as Winter Spinach. 

Use. — As soon as the plants have made sufiicient growth, 



WOOD-SORREL. , 389 

they may be cut for use. The outer leaves should be first 
gathered, and the flower-stalks cut or nipped off as they 
make their appearance, in order to render the plants strong 
and stocky, and to promote the growth of the leaves, which 
are the parts of the plants used. They are served as Cress, 
which they resemble in flavor. 



WOOD-SORREL. 

Oxalis acetocella. 

Wood-sorrel is a hardy, perennial plant, growing naturally 
in woods, in cool and shaded situations. The leaves are 
radical, inversely heart-shaped, and produced three together 
at the extremity of quite a long stem, or petiole ; the flower- 
stalk is entirely leafless, and supports a solitary bell-shaped 
flower, the petals of which are white, finely lined or striped 
with purple ; the seed-vessels are of an oblong form, five- 
angled, and, when ripe, burst open by the touch, in the 
manner of those of the Imjpatiens noli me tangere^ or Com- 
mon Balsam, of the flower-garden ; the seeds are quite small, 
and of a reddish-brown color. 

The flowers are produced in May and June, and the seeds 
ripen in July. 

Propagation and Culture. — It may be propagated either 
by seeds or by dividing the roots. The soil should be rich 
and moist, and the seeds may be sown in April or May, in 
shallow drills ten or twelve inches apart ; or the roots may 
be divided in spring or autumn, and set in rows the same 
distance asunder. 

Use. — The leaves possess a pleasant acid taste, and are 
mixed with salads, to which they impart an agreeable, re- 
freshing flavor. The plant is considered one of the most 
valuable of all vegetables cultivated for their acid properties. 
33^* 



390 . SALAD PLANTS. 

WORMS. 

Astragalus hamosus. 

A liardy, annual plant, indigenous to the south of Europe. 
Stem ten or twelve inches long, recumbent ; leaves pinnate, 
with ten or twelve pairs of small leaflets ; flowers yellow, 
produced five or six together at the extremity of quite a long 
stem, or peduncle ; the seed-pods are about two inches long, 
nearly a fourth of an inch thick, peculiarly bent or curved, 
and contain ten or twelve brown seeds. 

There is but one species or variety cultivated. 

Sowing and Culture. — The plants may be started by sow- 
ing the seeds in a hot-bed in March, or the seeds may be 
sown in the open ground in May. They are cultivated in 
rows fourteen inches apart, and ten or twelve inches apart 
in the rows, and are also grown in groups, or hills, three or 
four together. The plants blossom in July, and the pods 
attain their growth in August and September. 

Use. — The pods, in their green state, much resemble some 
descriptions of worms, and, like Caterpillars (Scorpiurus) 
and Snails {Medicago), are sometimes placed on dishes of 
salad to excite curiosity, or for pleasantly surprising the 
guests at table. Though inoffensive, they are seldom eaten. 



ANGELICA. 



391 



CHAPTER VIII. 



OLERACEOUS PLANTS 



Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Cori- 
ander. Costraary. Cumin. Dill. Fennel. Lavender. Lovage. 
Marigold. Marjoram. Nigella. Parsley. Peppermint. Rosemary. 
Sage. Savory. Spearmint. Tansy. Thyme. 



ANGELICA. 

Angelica arch angelica. 

ROM Central Europe, but also indigenous to 
Great Britain. It is a hardy, biennial plant, 
with a cylindrical, hollow, herbaceous stem 
four or five feet high. The radical leaves 
are from two to three feet long, compound, 
or divided in threes, purplish-red at the base ; flowers small, 
pale yellow, in large, terminal, spherical umbels ; the seeds 
are of a yellowish color, oblong, flattened on one side, 
convex on the opposite, ribbed, thin, and membraneous 
on the borders, , and retain their germinative power but 
a single season. Nearly six thousand are contained in an 




Soil and Culture. — The plants thrive best in damp, and 
even wet, localities, but may be grown in any good, well- 
enriched soil. As the seeds soon lose their vitality, they 
should be sown in August, immediately after ripening. 
Make a small bed, sow the seeds in drills ten inches apart, 
and cover three fourths of an inch deep. In this seed-bed 



^92 OLERA.CEOUS PLANTS. 

allow the young plants to remain until the following spring, 
when they should be set out two feet asunder in each direc- 
tion. The stalks will be fit for use in May and June of the 
following year. If the flower-stem is removed as it makes 
its appearance, the plants will put forth fresh sprouts from 
the sides of the root, and survive three years ; but when 
allowed to blossom, and to perfect their seeds, the plants 
soon after perish. 

Use. — Angelica was formerly used, after being blanched, 
as a salad, like Celery. In the vicinity of London, it is 
raised to a considerable extent for confectioners, — the tender 
leaf-stalks and flowering-shoots serving as a basis for sweet- 
meat. The seeds are sometimes employed for flavoring 
liquors. 



ANISE. 
Pimpinella anisum. 

This is an annual plant, originally from Egypt. Though 
but little cultivated in this country, neither our soil nor 
climate is unsuitable ; and it might be successfully, if not 
profitably, grown in the middle and warmer parts of the 
Northern States. Large quantities of the seeds are raised on 
the Island of Malta and in some parts of Spain, and thence 
exported to England and America for the purpose of distilla- 
tion or expression. 

The stem is from a foot and a half to two feet high, and 
separates into numerous slender branches ; the leaves are 
twice pinnate, — those of the upper part of the stalk divided 
into three or four narrow segments ; the flowers are small, 
yellowish-white, produced in large, loose umbels, at the ex- 
tremities of the branches ; the seeds are of a grayish-green 
color, oblong, slightly bent or curved, convex and ribbed on 
one side, concave on the opposite, and terminate in a small 



ANISE. 393 

bunch or knob. Nearly nine thousand are contained in an 
ounce, and they retain their vitality three years. 

Culture. — Anise is raised from seeds sown annually, and 
thrives best in light, rich, comparatively dry soil, and in a 
warm, sunny situation. As early in spring as the appearance 
of settled warm weather, lay out a bed four feet and a half 
wide, and as long as may be desired ; spread on a thin 
dressing of well-digested compost, and spade it thoroughly 
in Avith the soil ; then rake the surface fine and even, and 
sow the seed thinly in drills twelve inches apart and an inch 
deep, allowing an ounce of seed for a hundred and fifty linear 
feet. When the plants are an inch high, thin them to five 
or six inches apart, and as they increase in size keep the 
ground between the rows loose, and the spaces between the 
plants free from weeds. Towards the close of the season, 
the seed will be ripened sufficiently for harvesting, when 
the plants should be pulled up, and spread in a sunny place 
until dry. The seed should then be threshed from the 
heads, riddled and winnowed, and again exposed to the 
sun, or spread in a dry, airy room, to evaporate any re- 
maining moisture, when they will be ready for use or the 
market. 

In field culture, the grower should follow substantially the 
same method, with the exception of laying out the ground, 
omitting, in this particular, its division into beds. After the 
land has been well prepared, the seed can be sown with great 
facility by a common sowing-machine, adjusted as when em- 
ployed for sowing carrots. At the time of harvesting, the 
plants may be cut near the surface of the ground, or even 
mowed, thereby avoiding much of the inconvenience arising 
from the soil that adheres to the roots when the plants are 
pulled up. 

There are no varieties. 
Use. — The seeds and leaves are used both in medicine 



394 OLERACEOUS PLANTS. 

and cookery. The green leaves are employed in salads, and 
for seasoning and garnishing, like Fennel. The seeds have 
a fragrant odor, a pleasant, warm taste, and are highly car- 
minative. Large quantities are used for distillation and in 
flavoring liquors, and also for expressing for their essen- 
tial oil. 



BALM. 

Melissa officinalis. 

A hardy, perennial plant, from the south of Europe. The 
stalk is four-sided, branching, and from two to three feet 
high ; leaves opposite, in pairs, ovate, toothed on the borders ; 
the flowers are small, nearly white, produced in spikes, or 
clusters, at or near the top of the plant. 

Soil, Propagation, and Culture. — Any warm, mellow, 
garden soil is suited to its growth. It is generally prop- 
agated by dividing the roots, which may be done either in 
spring or in autumn. After thoroughly stirring the soil, set 
the roots in rows fifteen inches apart, and a foot apart in the 
rows. Under good management, the plants will soon com- 
pletely cover the surface of the ground, and the bed will not 
need renewal for many years. 

Gathering. — If required for drying, the plants should be 
cut as they come into flower, separating the stems at the 
surface of the ground. They should not be exposed to 
the sun in drying, but spread in an airy, shady place, and 
allowed to dry gradually. The leaves, in their green state, 
may be taken directly from the plants as they are required 
for use. 

TJse. — The plant has a pleasant, lemon-like odor, an 
agreeable, aromatic taste, and, in flavoring certain dishes, is 
used as a substitute for lemon-thyme. It is beneficial in 
hemorrhage and other diseases of the lungs, and, in the 



BASIL. 395 

form of tea, constitutes a cooling and grateful diluent in 
fevers. A mixture of balm and honey, or sugar, is some- 
times applied to the interior of beehives, just previous to 
receiving the swarm, for the purpose of " attaching the 
colony to its nev^^ settlement." 



BASIL. 

Ocymum. 

There are tvs^o species of Basil cultivated in gardens ; viz., 
the Common Sweet Basil (0. hasilicum) and the Small Bush 
Basil (0 minimmn). Of the Common Sweet Basil, there 
are three varieties, and of the Bush Basil, two varieties. 
They are all annuals, and are grown from seeds, which 
are black, small, oblong, and retain their vitality from six 
to ten years. 

Stem from a foot to a foot and a half in Common 
, . , , -IT Sweet Basil, 

height; leaves comparatively large, green, ovate, laeqe sweet 

Basil. Ocymum 

sharply pointed ; flowers white, in whorls at basilicum. 
the extremities of the stems and branches. The whole 
plant, when bruised, is highly aromatic, having the odor and 
flavor of cloves. 

The seeds of the Common Sweet Basil, and also those of 
the two following varieties, may be sown in a hot-bed in 
March, and the plants set out in May in rows a foot apart, 
and five or six inches apart in the rows ; or the seeds may be 
sown in the open ground the last of April or early in May, 
and the plants thinned while young, as directed for trans- 
planting. In removing the plants from the hot-bed, retain 
as much of the earth about the roots as possible ; water 
freely as soon as transplanted, and also in dry weather ; 



396 OLERACEOUS PLANTS. 

and they will soon yield an abundance of tender stems 
and leaves. 

Varieties. — 
Purple Basil. Leaves and flowers purple. When grown in 
sunny situations, the leaf-stems and young branches are also 
purple. In other respects, the variety is similar to the 
Common Sweet Basil. Its properties and uses are the 



Lettuce- The leaves of this varietv are larore, pale 

leaved Basil. . . *' o ' r 

Vil. green, wrinkled and blistered like those of 

some kinds of Lettuce ; whence the name. It resembles 

the foregoing varieties in taste and odor, and is used for the 

same purpose. 



Bush Basil. The Bush Basils are small, low-growing, 

OCYMUM MINI- 
MUM, branching plants, and are propagated and cul- 
tivated like the Common Sweet Basil. 



Green Bush Stem about ei":ht inches hio:h : leaves small, 

Basil. Vil. "= ° ' ' 

green, oval ; flowers white, produced in whorls 

about the upper portion of the principal stalk and towards 

the extremities of the branches. 



Purple Bush Leaves purple. In other respects, similar 
BasH. Vil. ^ ^ ^ r 5 

to the Green Bush Basil. 



Use. — The leaves and young branches have a strong, 
clove-like taste and odor, and are used in highly-seasoned 
soups and meats. They are also sometimes added to salads. 
For winter use, the stalks are cut while in flower, dried, 
powdered, and preserved, like other pot-herbs. 



BORAGE. 397 

BORAGE. 
Borago officinalis. 

Borage is generally classed as a hardy annual, though it is 
sometimes biennial. Stem two feet high ; the leaves are 
oval, alternate, and, in common with the stalk and branches, 
thickly set with stiif, bristly hairs ; the flowers are large and 
showy, — they are red, white, or blue, and often measure 
more than an inch in diameter ; the seeds are large, oblong, 
slightly curved, and retain their germinative property three 
years. 

Soil and Cultivation. — Borage thrives best in light, dry 
soil. The seeds are sown in April or May, in drills ten or 
twelve inches apart, and half an inch deep. They should be 
sown quite thinly, or so as to secure a plant for every six or 
eight inches, to which distance they should be thinned. 
When a continued supply is required, a second sowing 
should be made in July. The plants seed abundantly, 
and, when once introduced into the garden, spring up 
spontaneously. 

Use. — The plant is rarely cultivated, and little used in this 
country. It is sometimes employed as a pot-herb, and the 
young shoots are occasionally mixed in salads. They are 
also sometimes boiled and used as Spinach. The flowers 
make a beautiful garnish, and it is well worthy of cultiva- 
tion as an ornamental plant. " The stalks and foliage 
contain a large proportion of nitre, and, w^hen dried, burn 
like match-paper." 

Varieties. — There are several varieties, difiering slightly, 
except in the color of the flowers ; the Red-flowering, 
White-flowering, and Blue-flowering being the principal. 
A variety with variegated foliage is described by some 
authors. Miller states that they generally retain their dis- 
tinctions from seeds. 
34 



a98 OLERACEOUS PLANTS. 

CARAWAY. 

Carum carui. 

The Common Caraway is a hardy, biennial plant ; a 
native of various parts of Europe, and to a considerable 
extent naturalized in this country. The root is long and 
tapering, of a yellowish-white color, and about three 
fourths of an inch in diameter near the crown, or at its 
broadest part ; the flesh of the root is white, fine-grained, 
with a flavor not unlike that of the carrot ; the flower-stalks 
are put forth the second season, and are about two feet and 
a half in height, with numerous spreading branches ; the 
leaves are finely cut, or divided, and of a deep green color ; 
the flowers are small, white, and produced in umbels at the 
ends of the branches ; the seeds, which ripen quite early in 
the season, are of an oblong form, somewhat curved, fur- 
rowed, slightly tapering towards the extremities, of a clear 
olive-brown color, and pleasant, aromatic flavor and odor. 
Nearly eight thousand five hundred seeds are contained in 
an ounce, and they retain their vitality three years. 

Soil and Cultivation. — Caraway is one of the hardiest 
of plants, and succeeds well in almost any soil or situation. 
In the coldest parts of the United States, and even in the 
Canadas, it is naturalized to such an extent about fields and 
mowing lands, as to be obtained in great abundance for the 
mere labor of cutting up the plants as the ripening of the 
seeds takes place. 

When cultivated, the sowing may be made in April or 
May ; but, if sown just after ripening, the seeds not only 
vegetate with greater certainty, but the plants often flower 
the ensuing season, thus saving a summer's growth. Sow in 
drills twelve or fifteen inches apart, and cover half an inch 
deep. When the plants are well up, thin to six or eight 
inches apart, and keep the ground loose, and free from 



CLARY. 399 

"weeds. The seeds will ripen in the July of the year after 
sowing. For other methods of culture, see Coriander. 

Use. — It is principally cultivated for its seeds, which con- 
stitute an article of some commercial importance ; a large 
proportion, however, of the consumption in this country is 
supplied by importation from Europe, They are exten- 
sively employed by confectioners, and for distillation. They 
are also mixed in cake, and, by the Dutch, introduced into 
cheese. 

It is sometimes cultivated for its young leaves, which are 
used in soups and salads ; or as a pot-herb, like Parsley. 
The roots are boiled in the manner of the Carrot or Parsnip, 
and by some are preferred to these vegetables, the flavor 
being considered pleasant and delicate. 

There are no described varieties. 



CLARY. Loud. 
Clary Sage. Salvia sclarea. 

Clary is a hardy, biennial plant. It is indigenous to the 
south of Europe, and has been cultivated in gardens for up- 
wards of three centuries. The radical leaves are large, 
rough, wrinkled, oblong-heart-shaped, and toothed on the 
margin ; stalk two feet high, four-sided, clammy to the 
touch ; flowers pale blue, in loose, terminal spikes ; seeds 
round, brownish, and, like others of the family, produced 
four together. They retain their vitality two years. 

Solving and Culture. — It is generally grown from seeds, 
which are sown annually in April or May, in drills fifteen or 
eighteen inches apart, and half or three fourths of an inch 
deep. When the young plants are two or three inches high, 
they are thinned to ten or twelve inches apart, and the grow- 
ing crop is treated in the usual form during summer. The 



400 OLERACEOUS PLANTS. 

leaves are in perfection in the ensuing autumn, winter, and 
spring, and the plants blossom, and produce their seeds, in 
the following summer. 

Use. — The leaves are used for flavoring soups, to which 
they impart a strong, peculiar flavor, agreeable to some, but 
unpleasant to most persons. It has some of the properties 
of Common Sage, and is occasionally used as a substitute. 

The plant is seldom employed in American cookery, and 
is little cultivated. 



CORIANDER. Law. 
Coriandrum sativum. 

A hardy annual, supposed to have been introduced from 
the south of Europe, but now naturalized in almost all tem- 
perate climates where it has once been cultivated. 

Stem about two feet in height, generally erect, but, as the 
seeds approach maturity, often acquiring a drooping habit ; 
stem-leaves more finely cut or divided than those proceeding 
directly from the root, and all possessed of a strong and 
somewhat disagreeable odor. The generic name is derived 
from Koris (a bug), with reference to the peculiar smell of 
its foliage. Flowers white, produced on the top of the plant, 
at the extremities of the branches, in flat, spreading umbels, 
or bunches ; seeds globular, about an eighth of an inch in 
diameter, of a yellowish-brown color, with a warm, pleasant, 
aromatic taste : they become quite light and hollow by age, 
and are often aflTected by insects in the manner of seed-peas. 
Though they will sometimes vegetate when kept for a longer 
period, they are not considered good when more than two 
years old. 

Propagation and Cultivation. — Like all annuals, it is propa- 
gated from seed, which should be sown in April or May, in 
good, rich, mellow soil, well pulverized. Sow in drills made 



COSTMAKY, OB ALECOST. 401 

fourteen or sixteen inches asunder, and about three fourths 
of an inch in depth, and thin to nine inches in the rows. It 
soon runs to flower and seed, and will be ready for harvest- 
ing in July or August. 

In the south of England, Coriander is generally cultivated 
in connection with Caraway ; eighteen pounds of Caraway 
seed being mixed with fifteen pounds of Coriander for an 
acre. As the Coriander is an annual, it yields its crop the 
first season. After being cut, it is left on the field to dry, 
and the seeds are afterwards beaten out on cloths, the facility 
with which these are detached not admitting of the usual 
method of harvesting. 

An. unquestionably preferable mode of cultivation would 
be to sow them both in drills alternately, by which means 
the Caraway would be more easily hoed and cleaned after the 
removal of the Coriander. 

Use, — It is generally cultivated for its seeds, which are 
used to a considerable extent by druggists, confectioners, and 
distillers. In the garden, it is sometimes sown for its leaves, 
which are used as Chervil in soups and salads ; but, when so 
required, a sowing should be made at intervals of three or 
four weeks. 

There are no varieties. 



COSTMARY, OR ALECOST. 

Balsamita vulgaris. 

Costmary is a hardy, perennial plant, with a hard, creeping 

root, and an erect, branching stem two or three feet high. 

The radical leaves, which are produced on long footstalks, 

are oval, serrated, and of a grayish color, — tliose of the 

stalk are sessile, smaller than the radical ones, but similar in 

form ; the flowers are deep yellow, in erect, terminal, spread- 

34* 



402 OLERACEOUS PLANTS. 

ing corymbs ; the seeds are small, slightly curved, and of a 
grayish- white color. 

Hoary-leaved A variety with deeply-divided and hoary 
Costmary. 

Loud. leaves, less fragrant than the preceding. 

Propagation and Cultivation. — Costmary may be culti- 
vated in almost any description of soil or situation. It is 
sometimes grown from seeds, but is generally propagated by 
dividing the roots, which increase rapidly, and soon entirely 
occupy the ground. They are taken up for planting out 
either in spring or autumn, and should be set two feet apart 
in each direction. By occasionally thinning out the plants 
as they become too thick, a bed may be continued many 
years. 

Use. — The plant has a soft, agreeable odor, and is some- 
times used as a pot-herb for flavoring soups. The leaves 
are used in salads, and also for flavoring ale or beer ; 
hence the name "Alecost." 



CUMIN. 

Cuminum cyminum. 

Cumin is a native of Egypt. It is a tender, annual plant, 
from nine to twelve inches high. The leaves are deep green, 
and divided into long, linear segments, not unlike those of 
Fennel ; the flowers are white or pale blue, and are pro- 
duced in small umbels at the extremities of the branches ; 
the seeds are long, furrowed, of a pale brownish color, and 
somewhat resemble those of Anise. About seven thousand 
are contained in an ounce, and they retain their power of 
germination three years. 

Soil and Cultivation. - — Cumin requires a light, warm, 
loamy soil. The seed should be sown about the beginning 



DILL. 403 

of May, in drills fourteen inches apart and half an inch deep. 
When the plants are well up, they should be thinned to three 
or four inches apart in the lines. The treatment of the 
growing crop, and the usual method of harvesting, are the 
same as directed for Anise or Coriander. 

The seed is sometimes sown broadcast, the soil being first 
finely pulverized, and raked smooth and even. This may be 
successfully practised upon land naturally light and warm, 
if free from weeds. 

Though a native of a warm climate, Cumin may be suc- 
cessfully grown throughout the Middle States, and in the 
warmer portions of the Northern and Eastern. 

Use. — The plant is cultivated for its seeds, which are car- 
minative, and used as those of Caraway and Coriander. 
They are sometimes employed for flavoring spirits. 

The plant is rarely grown, and the seeds are but little used, 
in the United States. There are no varieties. 



DILL. Loud. 
Anethum graveolens. 

Dill is a hardy, biennial plant. There is but one species 
cultivated, and there are no varieties. The stem is erect and 
slender, and the leaves are finely divided ; the flowers are 
produced in June and July of the second year, and the seeds 
ripen in August. The plant resembles Fennel in its general 
character, though smaller and less vigorous. 

Propagation and Cultivation. — Dill flourishes best in light 
soil, and is propagated from seeds sown annually. As these 
retain their vitality but a single year, and, even when kept 
through the winter, vegetate slowly, they are frequently 
sown late in summer, or early in autumn, immediately after 
ripening. The drills are made a foot apart, and the seeds 



404 OLERACEOUS PLANTS. 

covered half an inch deep. The young plants should be 
thinned to six inches apart in the rows, and the leaves may- 
be gathered for use from July till winter, and in the follow- 
ing spring till the plants have run to flower. 

Use. — The whole plant is strongly aromatic. Its leaves 
are used to give flavor to pickles, particularly cucumbers, 
and occasionally are added to soups and sauces ; the seeds 
are also employed for flavoring pickles. All parts of the 
plant are used in medical preparations. 



FENNEL. 

Foeniculum. 

Three species of Fennel are cultivated, differing not only 
in habit, but, to some extent, in their properties. The stems 
vary in height from two to four feet, and are smooth and 
branching ; the flowers are yellow, in terminal umbels ; the 
seeds are oval, ribbed, or furrowed, generally of a light 
yellowish-brown color, and retain their vitality froin three to 
five years. 

Soil^ Soiuing, and Culture. — A light, dry soil is best 
adapted to the growth of Fennel ; though it will thrive well 
in any good garden loam. It is generally raised from seeds, 
which may be sown in August, just after they ripen, or in 
April and May. They are generally sown in drills fifteen or 
eighteen inches apart, and about three fourths of an inch 
deep, — the young plants being afterwards thinned to twelve 
or fifteen inches apart in the drills ; or a few seeds may be 
scattered broadcast on a small seed-bed, raked in, and the 
seedlings, when two or three inches high, transplanted to 
rows, as before directed. 

Fennel is sometimes propagated by a division of the roots 
and by offsets. This may be performed either in spring, 



FENNEL. 405 

summer, or autumn. Set the roots, or shoots, fifteen inches 
apart in each direction, and they will soon become stocky 
plants, and afford an abundance of leaves for use. When 
cultivated for its foliage, the flowering shoots should be cut 
off as they may make their appearance, to encourage the 
production of fresh shoots, and to give size and succulency to 
the leaves. 

The species and their peculiar uses are as follow : — 

A perennial species, with deep, strong, fleshy Common or 
P r> 1-1 . , ^ , Bitter Fen- 

roots ; stem three or lour feet high, with finely nel. 

T • t 1 1 ^r^^ n r> i • FCENICULUM VXJL- 

divided leaves, ihe flowers are put forth m gark. 

July, and the seeds ripen in August ; the latter are about 
one sixth of an inch long, of a greenish-brown color, and, in 
common Avith the leaves, of a decidedly bitter taste. 

Soil, Solving, and Culture. — This species may be grown 
in almost any soil or situation. Sow the seeds soon after 
ripening, or early in spring. The plants require no other 
care than to be kept free from weeds. 

Use. — The young leaves are used for flavoring soups and 
sauces, and are sometimes mixed in salads. The seeds are 
carminative, and the roots and leaves have reputed medicinal 
properties. 



A variety with deep green foliage. Its uses Dark Green 

Leaved, 
and modes of culture are the same as those of J-^oud. 

the foregoing species. 



Quite distinct from the Common Fennel, and Florence or 

Italian Fen- 
generally cultivated as an annual. The stem, nel. Mill. 

FiNOcmo. 

which is about eighteen inches high, expands sweet azorian 

o tD T r Iennel. Fceni- 



near the surface of the ground, and, when divided 
horizontally, presents an oval form, measuring four or five 
inches in one direction, and two inches in the opposite. 



406 OLERACEOUS PLANTS. 

The flowers are produced in umbels, as in the other species. 
The seeds are slender, yellow, somewhat curved, sweet 
and pleasant to the taste, and of an agreeable anise-like 
odor. 

Sowing and Culture. — The plant should be grown in well- 
enriched, mellow soil. Sow the seeds in April or May, 
thinly, in shallow drills from eighteen inches to two feet 
apart. Half an ounce of seeds will be sufficient for fifty 
feet of drill ; or, by transplanting when they spring up too 
thickly, will furnish seedlings for a hundred feet. 

The plants should be eight or ten inches apart ; and, when 
the stems have attained a sufficient size, they should be 
earthed up for blanching, in the manner of Celery. Two 
or three weeks will be required to perfect this ; and, if 
properly treated, the stems will be found white, crisp, ten- 
der, and excellent. 

Plants from the first sowing will be ready for use in July 
and August. For a succession, a few seeds may be sown in 
June, or early in July. 

Use. — The blanched portion of the stem is mixed in 
soups, and also used as a salad. It is served like Celery, 
with various condiments, and possesses a sweet, pleasant, 
aromatic taste. 

It is a popular vegetable in some parts of Europe, but is 
rarely cultivated in this country. 



Sweet Fen- By some writers this has been described as 

nel. Mill. 
Malta Fennel, a Variety of the Commou Fennel ; but its dis- 

FOSNICULUMOFFI- " ' 

ciNALE. tinctive character appears to be permanent un- 
der all conditions of soil and culture. The leaves are lono- 

o 

and narrow, and, compared with those of the last named, 
less abundant, and not so pointed. The stem is also 
shorter, and the seeds are longer, more slender, and lighter 
colored. 



LAVENDER. 407 

Solving and Cultivation. — It is propagated and cultivated 
as the Common Fennel. 

Use. — It is used in all the forms of the last named. The 
seeds have a sweet, pleasant, anise-like taste and odor, are 
strongly carminative, and yield an essential oil by distilla- 
tion. 



LAVENDER. 
Lavandula spica. 

Lavender is a hardy, low-growing, shrubby plant, origi- 
nally from the south of Europe. There are three varieties ; 
and they may be propagated from seeds, by dividing the 
roots, or by slips, or cuttings. 

The seeds are sown in April or May. Make the surface 
of the soil light and smooth, and sow the seeds in very shal- 
low drills six inches apart. When the seedlings are two or 
three inches high, transplant them in rows two feet apart, 
and a foot apart in the rows. 

The slips, or cuttings, are set in April, two thirds of the 
length in the soil, and in rows, as directed for transplanting 
seedlings. Shade them for a few days, until they have taken 
root ; after which little care will be required beyond the or- 
dinary form of cultivation. 

The roots may be divided either in spring or autumn. 
Though Lavender grows most luxuriantly in rich soil, the 
plants are more highly aromatic, and less liable to injury 
from severe weather, when grown in light, warm, and 
gravelly situations. 

Use. — Lavender is sometimes used as a pot-herb, "but is 
more esteemed for the distilled water which bears its name, 
and which, together with the oil, is obtained in the greatest 
proportion from the flower-spikes which have been gathered 
in dry weather, and just before the flowers are fully expanded. 



408 OLERACEOUS PLANTS. 

The oil of lavender is obtained in the ratio of an ounce to 
sixty ounces of dried flowers.' — Law. 

In the neighborhood of Mitcham, in Surrey, England, 
upwards of two hundred acres are occupied with Lavender 
alone. 

Varieties. — 

Broad-leaved Compared with the Common Lavender, the 
Lavender. 

Mill. branches of this variety are shorter, more 

Spike LiAVENDEK. i i • i • ^ -, 

sturdy, and thicker set with leaves, the latter 
being short and broad. 

The Broad-leaved Lavender rarely blossoms ; but, when 
this occurs, the leaves of the flower-stalk are differently 
formed from those of the lower part of the plant, and some- 
what resemble those of the Common variety. The stalks are 
taller, the spikes lower and looser, and the flowers smaller, 
than those of the last named. 

Common or A shrubby, thickly-branched plant, from a 

331ue-flower- -, n ^ o -t • ^ 

ing Lavender, foot to upwards oi three leet high, according 

Narrow-leaved iti t t n ^ •^ • ^ • t • 

Blue-flowering, to the depth and quality 01 the soil m Avhich it 
is cultivated. The leaves are opposite, long, and narrow ; 
flowers blue or purple, in spikes. 

The w^hole plant is remarkably aromatic ; but the flowers 
have this property in a greater degree than the foliage or 
branches. The plants are in perfection in July and August, 
and are cut, for drying or distillation, close to the stem, as the 
blossoms on the lower part of the spikes begin to change to 
a brown color. 



Narrow- A sub-variety of the Common Lavender, Avith 

leaved 
"White-flow- white flowers. It is of smaller growth and less 
ering. 

hardy than the last named, though not so gen- 
erally cultivated. Its properties and uses are the same. 



LOVAGE. 409 

LOVAGE. 

Ligusticum levisticum. 

Lovage is a hardy, pereanial plant, with a hollow, chan- 
nelled, branching stem six or seven feet high. The leaves 
are winged, smooth, deep glossy-green, and somewhat re- 
semble those of Celery ; the flowers are yellow, and pro- 
duced in large umbels at the extremities of the branches ; 
the seeds are oblong, striated, of a pale yellowish-brown 
color, and retain their germinative powers but one year. 

Soil, Propagation, and Culture. — Lovage requires a deep, 
rich, moist soil, and is propagated either by seeds or di- 
viding the roots. The seeds should be sown in August, or 
immediately after ripening, as, when sown in spring, they 
seldom vegetate well. When the young plants have made a 
growth of two or three inches, they should be transplanted 
three feet apart in each direction, and, when well established, 
will require little care, and continue for many years. 

The roots may be divided in spring or autumn, and should 
be set three feet apart, as directed for seedling plants, cover- 
ing the crowns three inches deep. 

Use. — Lovage was formerly cultivated as an esculent ; 
but its use as such has long been discontinued. It is now 
cultivated for its medicinal properties, both the seeds and 
roots being used. The latter are large, fleshy, dark brown 
without, yellowish within, and of a peculiar, warm, aromatic 
taste. They are sliced and dried, and in this state are used 
to some extent by confectioners. The seeds are similar to 
the roots in taste and odor, but have greater pungency. In 
appearance and flavor the plant is not unlike Celery. 

There are no varieties. 
35 



410 OLERACEOUS PLANTS. 

MARIGOLD. 

Pot Marigold. Calendula officinalis. 

This hardy annual is a native of France and the south of 
Europe. Aside from its value for culinary purposes, its large, 
deep orange-yellow flowers are showy and attractive ; and it 
is frequently cultivated as an ornamental plant. The stem 
is about a foot in height ; the leaves are thick and fleshy, 
rounded at the ends, and taper to the stalk ; the flowers are 
an inch and a half or two inches in diameter, yellow, — 
differing, however, in depth of color, — and single or double, 
according to the variety ; the seeds are large, light brown, 
much curved and contorted, and very irregular both in their 
size and form. 

Sowing and Cultivation. — The plant is of easy culture. 
The seeds are sown in autumn, just after ripening, or in 
April, May, or June. Make the drills a foot apart ; cover 
the seed three fourths of an inch deep, and, when the plants 
are an inch or two inches high, thin them to eight or ten 
inches apart. Plants from the first sowing will blossom 
early in July, and continue in bloom until destroyed by 
frost. 

Gathering. — The flowers are gathered when fully ex- 
panded, divested of their calyxes, and spread in a light, 
airy, shaded situation until they are thoroughly dried. They 
are gathered as they come to perfection ; when the plants 
are allowed to ripen their seeds, they become much less pro- 
ductive. 

To raise Seed. — Leave one or two of the finest plants, 
without cutting the flowers, and, when the heads of seed 
begin to change from a green to a brownish color, cut them 
ofi", spread them a short time, as directed for drying the 
flowers, and pack away for use. 

Use, — The flowers are used in various parts of Europe 



MAKIGOLD. 411 

for flavoring soups and stews, and are much esteemed. 
Though often grown as an ornamental plant, the flowers are 
but little used in this country for culinary purposes. 
The varieties are as follow : 



Flowers single, deep orange-yellow, high- Common 
„ IT- • T T 1 T . Orange-flow- 
flavored, it is considered the best variety ered. 

for cultivation. 



This differs from the foregoing in the paler Lemon-flow- 
ered, 
color of the flowers, which are also less aro- 
matic. The plants are not distinguishable from those of the 
Common Orange-flowered. 



Of the same color with the first named, but Double 

Orange- 
with fine, large, double ornamental flowers. flowering. 

The petals are flat, and rest in an imbricated manner, 

one on the other, as in some varieties of the Anemone. 

It is more productive, but less aromatic, than the Single- 

flowerino;. 



A variety of the second named sort, with Double 

Lemon- 
double flowers, like those of the preceding. flowering. 

To raise good seeds of either of the double-flowering 
kinds, all plants producing single flowers must be removed 
as soon as^ their character is known. When the single and 
double-flowering plants are suffered to grow together, the 
latter rapidly deteriorate, and often ultimately become sin- 
gle-flowering. 

This variety produces numerous small flowers ^^^\'f jj^'^°^ 

from the margin of the calyx of the large cen- ^^^l^^]^' 
tral flowers. It is quite ornamental, but of lit- 
tle value as an esculent. 



412 OLERACEOUS PLANTS. 

MARJORAM. 

Origanum. 

Commom A perennial species, with a shrubby, four- 

Marjoram. 
Origanum vuL- sided Stem, a foot and a half high; leaves 

QARE, 

oval, opposite ; at the union of the leaves with 
the stalk, there are produced several smaller leaves, which 
in size and form resemble those of the Common Sweet Mar- 
joram ; the flowers are pale red, or flesh-colored, and pro- 
duced in rounded, terminal spikes ; the plants blossom in 
July and August, and the seeds ripen in September. 

Propagation and Culture. — It may be grown from seeds, 
but is generally propagated by dividing the roots, either in 
spring or autumn. Set them in a dry and warm situation, 
in rows fifteen inches apart, and ten or twelve inches from 
plant to plant in the rows. 

The seeds may be sown in a seed-bed in April or May, 
and the seedlings transplanted to rows, as directed for setting 
the roots ; or they may be sown in drills fifteen inches apart, 
afterwards thinning out the young plants to ten inches apart 
in the drills. 

There is a variety with white flow^ers, and another with 
variegated foliage. 

Use. — The young shoots, cut at the time of flowering and 
dried in the shade, are used as Sweet Marjoram for season- 
ing soups and meats. The Avhole plant is highly aromatic. 



Sweet Marjo- Sweet Marjoram is a native of Portugal. 

ram. 
Knotted mak.to- Thougli a biennial, it is always treated as an 

RAM. Origanum " 

MAjoRANA. annual, as it is not sufficiently hardy to with- 
stand the Avinters of the Middle or aSTorthern States in the 
open ground. The plant is of low growth, with a branch- 
ing stem, and oval or rounded leaves. The flowers, which 
appear in July and August, are of a purplish color, and 



MARJORAM. 413 

produced in compact clusters, or heads, resembling knots ; 
whence the term " Knotted Marjoram " of many localities. 
The seeds are brown, exceedingly small, and retain their 
germinative properties three years. 

Sowing and Cultivation. — Sweet Marjoram is raised from 
seeds sown annually in April, May, or June. Its propaga- 
tion, however, is generally attended with more or less diffi- 
culty, arising from the exceeding minuteness of the seeds, 
and the liability of the young seedlings to be destroyed by 
the sun before they become established. The seeds are sown 
in drills ten or twelve inches apart, and very thinly covered 
with finely pulverized loam. Coarse, light matting is often 
placed over the bed immediately after sowing, to facilitate 
vegetation, and, if allowed to remain until the plants are 
well up, will often preserve a crop which would otherwise 
be destroyed. 

The seeds are sometimes sown in a hot-bed, and the plants 
set out in May or June, in rows twelve inches apart, and six 
inches apart in the rows. 

Gathering. — The plants, when in flower or fully de- 
veloped, are cut to the ground, and, for winter use, are 
dried and preserved as other pot-herbs. 

Use. — Sweet Marjoram is highly aromatic, and is much 
used, both in the green state and when dried, for flavoring 
broths, soups, and stuffings. 



A perennial species, from Sicily. Stem a Pot Marjo- 

. ram. 

foot or more in height, branching ; leaves origanum 

ONITES. 

oval, comparatively smooth ; the flowers are 
small, of a purplish color, and produced in spikes. 

Propagation and Cidtivation. — The species is propagated, 
and the crop in all respects should be treated, as directed for 
Common Marjoram. The properties and uses of the plant 
35* 



4U OLERACEOUS PLANTS. 

are also the same. Both, however, are much inferior to the 
Sweet Marjoram last described. 

"Winter A half-hardy perennial, from the south of 

Sweet Mario- 
ram. Corl. Europe. Stem eighteen inches high, purplish ; 

Okioanum hera- 

cLEOTicuM. the leaves are opposite, oval, rounded at the 
ends, and resemble those of Sweet Marjoram ; the flowers 
are white, and are put forth in July and August, in spike- 
lets about two inches in length ; the seeds ripen in Sep- 
tember. 

Propagation and Culture. — It may be grown from seeds, 
but is generally propagated by dividing the roots either in 
the spring or fall, and planting the divisions ten inches apart, 
in rows eighteen inches asunder. It succeeds best in dry 
localities, and requires no other attention than to have the 
soil kept loose, and free from weeds. 

There is a variety with variegated leaves, but differing in 
no other respect from the foregoing. 

Use. — The leaves and young branches are used in soups, 
and stuffing for meats, and should be cut when just coming 
into flower, and dried in the shade. 



AROMATIC NIGELLA. 
Four Spices. Allspice. Black Cumin. Nigella sativa. 
A hardy, annual plant from the East Indies. Stem twelve 
to eighteen inches high, with alternate, sessile, finely divided 
leaves ; the flowers are large, white, variegated with blue ; 
the seeds, which are produced in a roundish capsule, are 
somewhat triangular, wrinkled, of a yellowish color, and 
pungent, aromatic taste. About thirteen thousand are con- 
tained in an ounce, and they retain their vitality three years. 
There is a species cultivated, the seeds of which are black. 



PARSLEY. 415 

^0*7 and Cultivation. — It is always raised from seed, and 
thrives best in light, warm soil. The seed may be sown from 
the middle of April to the middle of May. Pulverize the 
soil well, make the surface smooth and even, and sow in 
drills twelve or fourteen inches apart, and about half an inch 
deep. When the plants are two inches high, thin them to 
five or six inches apart in the rows. During the summer, 
cultivate in the usual manner, keeping the soil loose, and 
watering occasionally if the weather be dry ; and in August 
or September, or when the seed ripens, cut off the plants at 
the roots, spread them in an airy situation, and, when suffi- 
ciently dried, thresh out ; after which spread the seed a 
short time, to evaporate any remaining moisture, and they 
will be ready for use. 

Use. — The seeds have a warm, aromatic taste, and are 
employed in French cookery, under the name of quatre epices, 
or " four spices." 



PARSLEY. 

Apium petroselinum. 

Parsley is a hardy, biennial plant from Sardinia. The 
leaves of the first year are all radical, compound, rich, deep 
green, smooth, and shining. When fully developed, the 
plant measures three or four feet in height ; the flowers are 
small, white, in terminal umbels ; the seeds are ovoid, some- 
what three-sided, slightly curved, of a grayish-brown color 
and aromatic taste. Seven thousand are contained in an 
ounce, and they retain their vitality three years. 

Soil and Propagation. — Parsley succeeds best in rich, 
mellow soil, and is propagated from seeds sown annually ; 
an ounce of seed being allowed to a hundred and fifty feet 
of drill. 

Sowing. — As the seed vegetates slowly, — sometimes re- 



416 OLERACEOUS PLANTS. 

maining in the earth four or five weeks before the plants 
appear, — the sowing should be made as early in spring as 
the ground is in working condition. Lay out the bed of a 
size corresponding to the supply required, spade it deeply 
and thoroughly, level the surface (making it fine and smooth), 
and sow the seed in drills fourteen inches apart, and half an 
inch deep. When the plants are two or three inches high, 
thin them to eight or ten inches apart, being careful, in the 
thinning, to leave only the best curled plants. 

According to Lindley, the finest curled kinds will rapidly 
degenerate, and become plain, if left to themselves ; Avhile, 
on the other hand, really excellent sorts may be considerably 
improved by careful cultivation. 

The best curled Parsley is obtained by repeated trans- 
plantings. When the seedlings are two inches high, they 
are set in rows ten inches apart, and six inches apart in the 
rows. In about four weeks, they should be again trans- 
planted to where they are to remain, in rows eighteen inches 
apart, and fourteen inches apart in the rows. When thus 
treated, the plants become remarkably close, of a regular, 
rosette-like form, and often entirely cover the surface of the 
ground. When grown for competition or for exhibition, 
this process of transplanting is thrice, and often four times, 
repeated. 

Seed. — In autumn, select two or three of the finest curled 
and most symmetrical plants ; allow them to remain un- 
plucked ; give a slight protection during winter, and in the 
following summer they will yield abundantly. Much care is 
requisite in keeping the varieties true. This is especially 
the case with the curled sorts. The seed-growers, who 
value their stock and character, select the best and finest 
curled plants, and allow no others to flower and seed. 
When the object is to improve a variety, but few seeds are 
saved from a plant, and in some cases but few seeds from a 
head. 



PARSLEY. 417 

Use. — The leaves of the curled varieties afford one of the 
most beautiful of garnishes ; they are also used for flavoring 
soups and stews. The seeds are aromatic, and are some- 
times used as a substitute for the leaves, though the flavor is 
much less agreeable. 

Varieties. — 

A fine, dwarfish, curled variety, long culti- Dwarf Curled 
1 • -r- 1 1 T 1 • . Parsley, 

vated in ii.ngland. in some gardens it is curled parsley. 

Sutton's Dwarf 

grown in such perfection as to resemble a tuft ^d\vakfCueLed.^ 
of finely curled green moss. 

It is hardy, and slow in running to seed, but liable to 
degenerate, as it constantly tends to increase in size, and 
to become less curled. 

From the Dwarf Curled Parsley, by judicious cultivation 
and a careful selection of plants for seed, have originated 
many excellent sorts of stronger growth, yet retaining its 
finely curled and beautiful leaves. 



A fine, curled sort, larger than the Dwarf Mitchell's 

Matchless 
Curled, and, on account of its remarkable Winter. 



hardiness, recommended as one of the best 
for winter culture. 



Thomp. 



The leaves of this variety are larg-e and Myatt's 

Triple- 
spreading, bright green above, paler beneath. curled. 

When true, the foliage is nearly as finely curled 

as that of the Dwarf, though the plant is much 

larger and stronger in its habit. 



My ATI's Gar- 

kisiiing. 
Myatt's Extra 

Fink Curleu. 
Windsor 

CUKLKD. 



The leaves of this sort are plain, or not Plain Pars- 

^ ley. Thomp. 

curled, and the plant produces them in greater common paks- 

quantity than the curled sorts. It is also some- 
what hardier. 



418 OLEKACEOUS PLANTS. 

For many years it was the principal variety grown in the 
gardens of this country, but has now given place to the 
curled sorts, which, if not of better flavor, are generally 
preferred, on account of their superior excellence for gar- 
nishing. 



Rendle's A variety of the Dwarf Curled, of larger 

Treble Gar- -^ . ' o 

nishing. size, the leaves beinoj as finely curled and 

Trans. 7 & ^ 

equally beautiful. 



Hamburger A variety of the Common Plain Parsley, 
Large-rooted . 

Parsley. with stronger foliage. Though the leaves are 

TuRNip-EooTED souietimes uged in the manner of those of the 

Paksley. 

Common Parsley, it is generally cultivated for 
its fusiform, fleshy roots. 

To obtain these of good size and quality, the soil should 
not be too rich, but deeply and thoroughly trenched. Sow 
the seeds in April or May, in drills a foot or fourteen inches 
apart, and three fourths of an inch deep ; and when the 
seedlings are two or three inches high, thin them to six or 
eight inches apart in the rows. Cultivate during the season 
as carrots or parsnips, and in October the roots will have 
attained their growth, and be suitable for use. Take them 
up before the ground closes, cut off the tops within an inch 
or two of the crowns, pack in earth or sand, and store in the 
cellar for winter. 

To raise Seeds. — Keset a few roots in April, two feet 
apart ; or leave a few plants in the open ground during the 
winter. They will blossom in June and July, and ripen 
their seeds in August. 

Use. — The roots are eaten boiled as carrots or parsnips. 
In connection with the leaves, they are also mixed in soups 
and stews, to which they impart a pleasant, aromatic taste 
and odor. 



PEPPERmNT. 419 

This variety somewhat resembles Celery, Naples or 
and, by writers on gardening, is described as leaved Pars- 
a hybrid between some of the kinds of Celery Neapolitan 

'' -' Parsley. Cel- 

and the Large-rooted or Hamburg Parsley, i^^r^' p-^rsley. 
With the exception of their larger size, the leaves are simi- 
lar to those of the Common Plain Parsley. 

C/se. — The leaves are sometimes employed for garnish- 
ing, but are generally blanched, and served as Celery. 

Solving and Gultivation. — The plants are started in a hot- 
bed in March, or the seeds may be sown in a seed-bed in the 
open ground in May. When the seedlings are four or five 
inches high, transplant to trenches two feet apart, and six or 
eight inches deep, setting the plants a foot apart in the 
trenches ; afterwards gather the earth gradually about the 
stems, in the process of cultivation, and when they are 
sufficiently grown and blanched, harvest and preserve as 
Celery. 

To raise Seeds. — Leave two or three plants unblanched. 
They should be eighteen inches asunder, and may remain in 
the open ground during winter. They will flower, and yield 
a plentiful supply of seeds, the following summer. 



PEPPERMINT. 

Mentha piperita. 

Peppermint is a hardy, perennial plant, introduced from 
Europe, and growing naturally in considerable abundance 
along the banks of small streams, and in rich, wet localities. 
Where once established, it spreads rapidly, and will remain 
a long period. 

Stem smooth, erect, four-sided, and from two to three feet 
in height ; leaves opposite, ovate, pointed, toothed on the 
margin ; flowers purplish, or violet-blue, in terminal spikes ; 



420 OLERACEOUS PLANTS. 

the seeds are small, brown, or blackisli-brown, and retain 
their vitality four years. 

Propagation and Culture. — It may be grown from seeds ; 
but this method of propagation is rarely practised, as it is 
more readily increased by dividing the roots. 

The agreeable odor, and peculiar, warm, pleasant flavor, 
of the leaves are well known. The plant, however, is little 
used as a pot-herb, but is principally cultivated for distilla- 
tion. For the latter purpose, the ground is ploughed about 
the middle of May, and furrowed in one direction, as for 
drill-planting of potatoes, making the furrows about eighteen 
inches apart. The best roots for setting are those of a year's 
growth, and an acre of these will be required to plant ten 
acres anew. These are distributed along the furrows in a 
continuous line, and covered sometimes with the foot as the 
planter drops the roots, and sometimes by drawing the earth 
over them with a hoe. In about four wrecks, the plants will 
be well established, and require hoeing ; this is usually 
performed three times during the season, and is finished 
early in August. 

" The cutting and distilling commence about the 25th of 
August, except in very dry seasons, when it stands two or 
three weeks longer, and continues until the 1st of October, 
during which period the plant is in full inflorescence, and the 
low^er leaves begin to grow sear. It is raked together in 
small heaps, when it is suffered to wilt ten or twelve hours, 
if convenient. 

"The next year, little is done to the mint-field but to cut 
and distil its product. During this (the second) year, a few 
weeds make their appearance, but not to the injury of the 
crop, though the most careful of the mint-growers go through 
their fields, and destroy them as much as possible. The 
second crop is not so productive as the first. 

" The third year, little labor is required other than to har- 



ROSEMARY. 421 

vest and distil the mint. The stem is coarser than before, 
and the leaves still less abundant. The weeds this year 
abound, and are not removed or destroyed, half or more of 
the product of the field often being weeds. 

" The fourth year, the field is ploughed up early in the 
spring ; and this ' renewing ' is sometimes done every third 
year. 

" The fifth year, without any further attention, produces a 
crop equal to the second ; after which the field is pastured 
and reclaimed for other crops. 

" The first year produces the best quality of oil, the 
highest yield per acre, and the greatest amount to the 
quantity of herbage." — F. Stearns. 



ROSEMARY. 

Rosmarinus officinalis. 

Rosemary is a half-hardy, shrubby plant, from three to six 
feet in height. The leaves vary in form and color in the 
diflferent varieties ; the flowers are small, generally blue, and 
produced in axillary clusters ; the seeds are brown, or black- 
ish-brown, and retain their vitality four years. 

Propagation and Gultivation. — Like most aromatic plants, 
Rosemary requires a light, dry soil ; and, as it is not per- 
fectly hardy, should have a sheltered situation. The Com- 
mon Green-leaved and the Narrow-leaved are best propa- 
gated by seeds ; but the variegated sorts are propagated only 
by cuttings or by dividing the roots. The seeds are sown in 
April, in a small nursery-bed, and the seedlings, when two 
or three inches high, transplanted in rows two feet apart, and 
eighteen inches apart in the rows. 

When propagated by cuttings, they should be taken off in 
May or June, six inches long, and set two thirds of the 
36 



422 OLERACEOUS PLANTS. 

length in the earth, in a moist, shady situation ; when well 
rooted, transplant as directed for seedlings. The roots may- 
be divided in spring or autumn. 

Use. — It is sometimes employed, like other pot-herbs, for 
flavoring meats and soups. It is used in the manufacture of 
" eau de Cologne," and its flowers and calyxes form a prin- 
cipal ingredient in the distillation of " Hungary Water." 
Infusions of the leaves are made in some drinks, and the 
young stems are used as a garnish. 

There are fom' varieties, as follow : — 

Common or Leaves narrow, rounded at the ends, — the 
Green- 
leaved, upper and under surface green ; the flowers are 

comparatively large, and deep-colored. 

The plant is of spreading habit, and in all its parts is 

more strongly aromatic than the Narrow-leaved. It is 

decidedly the best sort for cultivation. 

Qold-striped. A variety of the Common or Green-leaved, 
with foliage striped, or variegated with yellow. 

This and the Silver-leaved are generally cultivated as orna- 
mental plants. The Gold-striped is much the hardier sort, 
and will succeed in any locality where the Common Green- 
leaved is cultivated. 



Narrow- The plants of this variety are smaller and 

leaved. *' 

less branched than those of the Common or 

Green-leaved, and are also less fragrant ; the leaves are 

hoary beneath, and the flowers are smaller and of a paler 

color. 

It is used in all the forms of the Common or Green-leaved, 

but is less esteemed. 

StrJSd This is a sub-variety of the Common or 



SAGE. 423 

Green-leaved, and the most tender of all the sorts. It is 
principally cultivated for its variegated foliage, the leaves 
being striped, or variegated with white. 

Like the Gold-striped, it can only be propagated by slips, 
or by dividing the roots, and must be well protected during 
winter. 



SAGE. 

Salvia. 

Sage is a low-growing, hardy, evergreen shrub, originally 
from the south of Europe. Stem from a foot and a half to 
two feet high, — the leaves varying in form and color in the 
different species and varieties ; the flowers are produced in 
spikes, and are white, blue, red, purple, or variegated ; the 
seeds, of which seven thousand are contained in an ounce, 
are round, of a blackish-brown color, and retain their power 
of germination three years. 

Soil and Propagation. — Sage thrives best in light, rich, 
loamy soil. Though easily grown from slips, or cuttings, it 
is, in this country, more generally propagated from seeds. 
These may be sown on a gentle hot-bed in March, and the 
plants set in the open ground in June, in rows eighteen inches 
apart, and a foot asunder in the rows ; or the seeds may be 
sown in April, where the plants are to remain, thinly, in 
drills eighteen inches apart, and three fourths of an inch 
deep. When the plants are two inches high, thin them to a 
foot apart in the rows, and, if needed, form fresh rows by 
resetting the plants taken up in thinning. 

If grown from cuttings, those from the present year's 
growth succeed best. These should be set in June. Cut 
them four or five inches in length, remove the lower leaves, 
and set them two thirds of their length in the earth. Water 
freely, and shade or protect with hand-glasses. By the last 



424 OLERACEOUS PLANTS. 

of July, or first of August, they will have taken root, and 
may be removed to the place where they are to remain. 

It may also be propagated by dividing the roots in spring 
or autumn, in the manner of other hardy shrubs. 

Gathering and Use. — Sage should be gathered for drying 
before the development of the flowering-shoots ; and, when 
cultivated for its leaves, these shoots should be cut out as 
they make their appearance. When thus treated, the product 
is largely increased, as the leaves are put forth in much 
greater numbers, and attain a larger size. 

It is sometimes treated as an annual, the seeds being 
sown in April, in drills fourteen inches apart, and the plants 
cut to the ground when they have made sufficient growth 
for use. 

The leaves are employed, both in a green and dried state, 
for seasoning stuffings, meats, stews, and soups. Sage is 
also used for flavoring cheese, and, in the form of a decoction, 
is sometimes employed for medical purposes. 



Species and Varieties. — 

Broad- Stems shrubby, less erect and more downy 

leaved Green 

Sage. than those of the succeeding species ; the leaves 

Balsamic Sage. 

are comparatively large, broad, heart-shaped, 
woolly, toothed on the margin, and produced on long foot- 



nearly entire on the borders ; the flowers are small, pale blue, 
and much less abundant than those of the Common Sage. 

It is rarely employed in cookery, but for medical pur- 
poses is considered more efficacious than any other species 
or variety. 



Common or This is the Common Saf?e of the warden, and 

Bed-leaved. . o & J 

Purple-top. with the Grecu-leaved, which is but a sub- 

Red-top. Salvia 

officinalis, variety, the most esteemed for culinarj^ pur- 



SAGE. 425 

poses. The young stalks, the leaf-stems, and the ribs and 
nerves of the leaves, are purple ; the young leaves are also 
sometimes tinged with the same color, but generally change 
by age to clear green. 

The Red-leaved is generally regarded as possessing a 
higher flavor than the Green-leaved, and is preferred for 
cultivation ; though the difference, if any really exists, is 
quite unimportant. The productiveness of the varieties is 
nearly the same. The leaves of the Green Sage are larger 
than those of the Red, but the latter produces them in 
greater numbers. 

A variety of the preceding ; the young shoots, Green- 
the leaf-stalks, and the ribs and nerves of the GsEEif-Top. 
leaves, being green. 

There appears to be little permanency in the characters by 
which the varieties are distinguished. Both possess like 
properties, and are equally worthy of cultivation. From seeds 
of either of the sorts, plants answering to the description of 
the Red-leaved and Green-leaved would probably be pro- 
duced, with almost every intermediate shade of color. 

Leaves narrow, hoary, toothed towards the Warrow- 

leaved Green 
base ; the spikes of flowers are long, and Sage, mul 

111 1 1 S'^*^^'^ <5*' Virtue. 

nearly leafless ; flowers deep blue ; the seeds 
are similar to those of the Red-leaved, and produced four 
together in an open calyx. Compared with the Common 
Red-leaved or Green-leaved, the leaves are much narrower, 
the spikes longer and less leafy, and the flowers smaller and 
of a deeper color. 

The variety is mild flavored, and the most esteemed of all 
the sorts for use in a crude state, as it is also one of the best 
for decoctions. 

36* 



426 OLERACEOUS PLANTS. 

" At one period, the Dutch carried on a profitable trade 
with the Chinese by procuring the leaves of this species 
from the south of France, drying them in imitation of tea, 
and shipping the article to China, where, for each pound of 
sage, four pounds of tea were received in exchange." — 
Mclnt. 



Variegated- A sub-variety of the Green-leaved, with 

leaved . -^ 

Green Sage, variegated foliage. It is not reproduced from 

seeds, and must be propagated by slips or by dividing the 

roots. 



Variegated- This is but an accidental variety of the 

leaved Red "^ 

Sage. Common Red-leaved Sage, differing only in 

its variegated foliage. It can be propagated only by cut- 
tings or by a division of the roots. 



SAVORY. 

Saturjea. 
The cultivated species are as follow : — 

Headed Sa- A perennial plant, with a rigid, angular, 

satuejea capi- branchino: stem a foot and a half high. The 

TATA. '-^ ° 

leaves are firm, pointed, and, when bruised, 
emit a strong, pleasant, mint-like odor ; the flowers are 
white, and are produced in terminal, globular heads ; the 
seeds are quite small, of a deep brownish color, and retain 
their vitality three years. 

It may be propagated from seeds or by dividing the roots, 
the latter method, however, being generally practised. The 
young shoots are used . in all the forms of Summer 
Savory. 



SAVOKY. 427 

A shrub-like, perennial species, cultivated Shrubby Sa- 
vory, 
in the same manner as the Winter Savory, saturjea vimi- 

^'EA. 

The plant has the pleasant, mist-like odor of 

the species first described, but is little used either in 

cookery or medicine. 

An annual species, from the south of Europe. Summer Sa- 
vory. 
Stem twelve or fifteen inches high, erect, rather satuejea hok- 

TENSIS. 

slender, and producing its branches in pairs ; 
the leaves are opposite, narrow, rigid, with a pleasant odor, 
and warm, aromatic taste ; the flowers are pale pink, or 
flesh-colored, and are produced at the base of the leaves, 
towards the upper part of the plant, each stem supporting 
two flowers ; the seeds are quite small, deep brown, and 
retain their vitality two or three years. 

Pro])agation and Cultivation. — Summer Savory is always 
raised from seeds, sown annually in April or May. It 
thrives best in light, mellow soil, and the seed should be 
sown in shallow drills fourteen or fifteen inches apart. 
When the plants are two or three inches high, thin them 
to five or six inches apart in the rows, and cultivate in 
the usual manner during the summer. 

When the plants have commenced flowering, they should 
be cut to the ground, tied in small bunches, and dried in an 
airy, shady situation. 

For early use, the seeds are sometimes sown in a hot-bed 
on a gentle heat, and the seedlings afterwards transplanted 
to the open ground in rows, as directed for sowing. 

Use. — The aromatic tops of the plant are used, green or 
dried, in stuffing meats and fowl. They are also mixed in 
salads, and sometimes boiled with peas and beans. It is 
sold in considerable quantities, at all seasons of the year, in 
a dried and pulverized state, packed in hermetically sealed 
bottles or boxes. 



428 OLERACEOUS PLANTS. 

"Winter Savo- A hardy, evergreen shrub, with a low, branch- 
ry. Tliomp. 
saturjea mon- ing stem about a foot in height. The leaves 

TANA. 

are opposite, narrow, and rigid, like those of 
the preceding species ; the flowers resemble those of the 
Summer Savory, but are larger and of a paler color ; the 
seeds, which ripen in autumn, are small, dark brown, and 
retain their vitality three years. 

Propagation and Culture. — It maybe raised from seed, 
or increased by a division of the roots. The seeds are sown 
in April or May, in shallow drills, fifteen inches apart ; and 
the roots may be divided in spring or autumn. The plants 
should be set one foot apart in the rows, to which distance 
the seedlings should also be thinned as soon as they are 
well up. 

After they are established, the shrubs are treated as sage, 
— trimmed in September or October, and replanted once in 
three or four years. 

Use. — It is used for the same purposes as Summer Sa- 
vory. The leaves and tender parts of the young branches 
are mixed in salads ; they are also boiled with peas and 
beans ; and, when dried and powdered, are used in stuff- 
ings for meats and fowl. 



SPEARMINT. 
Green Mint. Mentha viridis. 

A hardy, perennial plant, introduced from Europe, and 
generally cultivated in gardens, but growing naturally in 
considerable abundance about springs of water, and in rich, 
wet localities. The stem is erect, four-sided, smooth, and 
two "feet or more in height ; the leaves are opposite, in pairs, 
stemless, toothed on the margin, and sharply pointed; the 
flowers are purple, and are produced in August, in long, 



SPEARMINT. 429 

slender, terminal spikes ; the seeds are small, oblong, of a 
brown color, and retain their vitality five years. They are 
generally few in nnmber, as most of the flowers are abor- 
tive. 

Soil, Propagation, and Culture. — It may be groAvn from 
seed, but is best propagated by a division of the roots, which 
are long and creeping, and readily establish themselves 
wherever they are planted. Spearmint thrives best in rich, 
moist soil, but may be grown in any good garden loam. 
The roots may be set either in the autumn or sprino-. 

Where large quantities are required for marketing in the 
green state, or when grown for distillation, lay out the land 
in beds three or four feet in Avidth, and make the drills two 
or three inches deep, and a foot apart. Having divided the 
roots into convenient pieces, spread them thinly along the 
drills, and earth them over to a level with the surface of the 
bed. Thus treated, the plants will soon make their appear- 
ance, and may be gathered for use in August and September. 
Just before severe Aveather, give the beds a slight dressino- 
of rich soil, and the ensuing season the plants will entirely 
occupy the surface of the ground. 

Use. — Mint is sometimes mixed in salads, and is used 
for flavoring soups of all descriptions. It is often boiled 
with green peas, and, with the addition of sugar and vine- 
gar, forms a much esteemed relish for roasted lamb. It has 
also much reputed efiicacy as a medicinal plant. 

A variety with curled foliage. It is a good Curled- 

. , leaved Spear- 

sort for garnishmg, but, for general use, is mint. 

inferior to the Common or Plain-leaved species before de- 
scribed. Propagated by dividing the roots. 



430 OLERACEOUS PLANTS. 

TANSY. 
Tanacetum Yulgare. 

Tansy is a hardy, perennial, herbaceous plant, naturalized 
from Europe, and abundant by road-sides and in waste 
places. The stem is from two to three feet high ; the leaves 
are finely cut and divided, twice toothed on the margin, and 
of a rich, deep green color ; flowers in corymbs, deep yellow, 
and produced in great abundance ; the seeds are small, of a 
brownish color, and retain their vitality three years. 

Soil and Cultivation. — Tansy may be grown in almost 
any soil or situation, and is propagated from seeds or by 
dividing the roots, the latter method being generally prac- 
tised. In doing this, it is only necessary to take a few 
established plants, divide them into small pieces or collections 
of roots, and set them six inches apart, in rows a foot 
asunder, or in hills two feet apart in each direction. They 
will soon become established, and, if not disturbed, will com- 
pletely occupy the ground. In most places when once intro- 
duced, it is liable to become troublesome, as the roots not 
only spread rapidly, but are very tenacious of life, and 
eradicated with difficulty. 

When cultivated for its leaves, the flowering-shoots should 
be cut off as they make their appearance. It is but little 
used, and a plant or two will aiFord an abundant supply. 

Use. — The leaves have a strong, peculiar, aromatic odor, 
and a bitter taste. They were formerly employed to give 
color and flavor to various dishes, but are now rarely used 
in culinary preparations. The plant possesses the tonic and 
stomachic properties common to bitter herbs. 

There are three cultivated varieties, as follow : — 

Curled-leaved ^T^^ - -,-n(. n ■, ^ r^ . , 

Tansy. inis dilters from the Common Tansy m the 

Tanacetum vul- frilled or cm-lcd character of the leaves, which 

GARE, VAR. CRIS' ' 



THYME. 431 

have some resemblance to the leaves of the finer kinds of 
Curled Cress or Parsley. They are of a rich green color, 
and are sometimes employed for garnishing. In the habit 
of the plant, color of the flowers, odor and flavor of the 
leaves, the variety differs little, if at all, from the Common 
Tansy. It is more beautiful than the last named, and, in all 
respects, much more worthy of cultivation. 
Propagated only by dividing the roots. 

Leaves laro^er than those of any other vari- Large-leaved 
° \ , Tansy, 

ety, but much less fragrant. It is of little 

value, and rarely cultivated. 

A variety with varieo;ated foliage. Aside Variegated- 
•^ , ° ° leaved, 

from the peculiar color of the leaves, the plant 

differs in no respect from the Common Tansy ; it grows to 
the same height, the flowers are of the same color, and the 
leaves have the same taste and odor. 

It must be propagated by dividing the roots, as the varie- 
gated character of the foliage is not reproduced from seeds. 



THYME. 

Thymus. 

Two species of Thyme are cultivated for culinary pur- 
poses — the Common Garden Thyme ( T. vulgaris) and the 
Lemon or Evergreen Thyme (J', citriodorus) . 

They are hardy, perennial plants, of a shrubby character, 
and comparatively low growth. They are propagated from 
seeds and by dividing the roots, but the finest plants are pro- 
duced from seeds. 

Of the Common Garden Thyme there are three varie- 
ties : — 



432 OLERACEOUS PLANTS. 

Broad- The Broad-leaved Thyme is more cultivated 

leaved. • , . 

m this country than any other species or vari- 
ety. The stem is ten or twelve inches high, shrubby, of a 
brownish-red color, and much branched ; the leaves are 
small, narrow, green above, and whitish beneath, flowers 
purple, in terminal spikes ; the seeds are black, and exceed- 
ingly small. Two hundred and thirty thousand are contained 
in an ounce, and they retain their vitality two years. 

Propagation and Cultivation. — When propagated by seeds, 
they are sown in Api'il or May, thinly, in shallow drills ten 
or twelve inches apart. When the plants are up, they should 
be carefully cleared of weeds, and thinned to eight or ten 
inches apart, that they may have space for development. 
They may be cut for use as soon as they have made sufficient 
growth ; but, for drying, the stalks are gathered as they come 
into flower. 

If propagated by dividing the roots, the old plants should 
be taken up id April, and divided into as many parts as the 
roots and tops will admit. They are then transplanted about 
ten inches apart, in beds of rich, light earth, and, if the 
Aveather be dry, watered till they are well established. They 
may be cut for use in August and September. 

Use. — The leaves have an agreeable, aromatic odor, and 
are used for flavoring soups, stuffings, and sauces. 

Narrow- The stalks of this variety are shorter than 

leaved. Mill. "^ 

those of the Broad-leaved ; the leaves also are 

longer, narrower, and more sharply pointed ; and the flowers 
are larger. 

It is propagated, cultivated, and used as the Broad- 
leaved. 



Variegated- A sub-variety of the Broad-leaved, with vari- 
leaved. ^ "^ ^ ' 

egated foliage. It is generally cultivated as an 



THYME. 433 

ornamental plant, and is propagated only by dividing the 
roots, as directed for the Broad-leaved. 

A low, evergreen shrub, with a somewhat Lemon 

Thyme. Loud. 
trailino^ stem, rarely rising more than six or thymus citki- 

. . . ... ODOEUS. 

eight inches high. It is readily distinguished 

from the Common or Broad-leaved by the soft, pleasant, 

lemon-like odor of the young shoots and leaves. 

It is used for flavoring various dishes, and by some is pre- 
ferred to the Broad-leaved. 

The species is propagated from seeds by dividing the roots, 
and by layers and cuttings. Seedling plants, however, are 
said to vary in fragrance ; and, when a choice stock can be 
obtained, it is better to propagate by dividing the plants. 
37 



434 



LEGUMINOUS PLANTS. 



CHAPTER IX. 
LEGUMINOUS PLANTS. 

American Garden-bean. Asparagus-bean. Lima Bean. Scarlet-runner. 
Sieva. Chick-pea. Chickling Vetch. English Bean. Japan Pea. 
Lentil. Lupine. Pea. Pea-nut. Vetch, or Tare. "Winged Pea. 




AMERICAN GARDEN-BEAN. 

French Bean. Kidney Bean. Haricot, of the French. Phaseolus 
vulgaris. 

ITH the French or Kidney Bean of England 
and France, the Common Garden-bean of 
the United States is identical, but is quite 
distinct from the English or Garden-bean 
of French and English catalogues. 
The American Garden-bean is a tender, annual plant from 
the East Indies, with a dwarfish or climbing stem and trifo- 
liate leaves. The flowers are variable in color, and produced 
in loose clusters ; the seeds are produced in long, flattened, 
or cylindrical, bivalved pods, and differ, in a remarkable 
degree, in their size, form, and color. Their germinative 
powers are retained three or four years. 

As catalogued by seedsmen, the varieties are divided into 
two classes — the Dwarfs, and the Pole or Running sorts. 
Dioarfs. — The plants of this class vary from a foot to two 
feet in height. They require no stakes or poles for their 
support, and are grown in hills or drills, as may suit the 
taste or convenience of the cultivator. 



AMERICAN GARDEN-BEAN 435 

All of the varieties are comparatively tender, and should 
not be planted before settled, mild weather. They succeed 
best in warm, light soil, but will flourish in almost any soil 
or situation, unless it be shaded or very wet. 

"When planted in drills, they are made from fourteen to 
twenty inches apart, and from an inch to tAvo inches in 
depth. The seeds are planted from three to six inches 
apart ; the distance in the drills, as well as the space between 
the drills, being regulated by the habit of the variety cul- 
tivated. 

If planted in hills, they should be three feet apart in one 
direction, and about two feet in the opposite. If the variety 
under cultivation is large and vigorous, four or five plants 
may be allowed to a hill ; if of an opposite character, allow 
twice this number. 

To raise Seed. — Leave a row or a few hills entirely un- 
plucked. Seed is of little value when saved at the end of 
the season from a few scattered pods accidentally left to ripen 
on plants that have been plucked from time to time for the 
table. 

Varieties. — 

A half-dwarf, French variety. Plant strong Bagnolet. 
and vigorous, w^ith remarkably large, deep green foliage ; 
flowers bright lilac ; the pods are straight, seven inches long, 
half an inch wide, streaked and spotted with purple when 
sufficiently grown for shelling in their green state, nankeen- 
yellow when fully ripe, and contain six seeds, which are 
nearly straight, rounded at the ends, a little flattened on 
the sides, three fourths of an inch long, a fourth of an 
inch thick, and of a violet-black color, variegated or marbled 
with drab. 

About sixteen hundred beans are contained in a quart ; 
and, as the plants are vigorous growers, this amount of seed 



436 LEGUMINOUS PLANTS. 

will be sufficient for three hundred feet of drill, or for nearly 
three hundred hills. If planted in drills, they should be 
made twenty inches apart, and two plants allowed to a linear 
foot. 

The variety is not early, and requires the entire season for 
its full perfection. When sown as soon as the weather is 
suitable, the plant will blossom in about seven weeks. In 
sixty days, pods may be plucked for use ; and the crop will 
be ready for harvesting in fifteen weeks from the time of 
planting. For its green pods the seeds may be planted until 
the middle of July. 

The Bagnolet is of little value as a shelled-bean, either 
green or ripe. As a string-bean, it is deservedly considered 
one of the best. The pods are produced in great abundance, 
and are not only tender, succulent, and well flavored, but 
remain long on the plants before they become tough and 
unfit for use. If the pods are plucked as they attain a 
suitable size, new pods will rapidly succeed, and the plants 
will afford a continued supply for several weeks. 

Black-eyed Plant fifteen inches hio;h, less strons: and 

China. . o 5 o 

vigorous than that of the Common Red-eyed 

China ; the flowers are Avhite ; the pods are comparatively 
short, usually about five inches long, green and straight 
while young, straw-yellow when sufficiently advanced for 
shelling, yellow, thick, hard, and parchment-like when ripe, 
and contain five or six seeds, — these are white, spotted and 
marked about the eye with black, of an oblong form, usually 
rounded, but sometimes shortened at the ends, slightly com- 
pressed on the sides, and measure half an inch in length, 
and three eighths of an inch in thickness. 

A quart contains fifteen hundred beans, and will plant a 
drill, or row, of two hundred feet, or a hundred and fifty 
hills. 



AMERICAN GARDEN-BEAN. 437 

The variety is early. Sown at the commencement of the 
season, the plants blossomed in six weeks, produced pods for 
the table in seven weeks, pods for shelling in ten weeks, and 
ripened in eighty-seven days. It yields well, ripens off at 
once, and, on account of the thick, parchment-like character 
of the pods, suffers much less from wet and unfavorable sea- 
sons than many other sorts. 

As a string-bean, it is of fair quality, good when shelled 
in the green state, and farinaceous and mild flavored when 
ripe. 

A half-dwarf variety, growing from two to Blue Pod. 
three feet high, with a branching stem, deep green foliage, 
and white flowers. The pods are five inches long, pale 
green while young, light yellow as the season of maturity 
approaches, cream-white when fully ripe, and contain five 
or six seeds. 

Its season is intermediate. The plants blossomed in 
seven weeks, afforded pods for stringing in eight weeks, 
green beans in ten or eleven weeks, and ripened in ninety- 
seven days from the time of sowing. It is a week earlier 
than the White Marrow, and ten days in advance of the 
Pea-bean. Plantings may be made as late as the last week 
in June, which will yield pods for the table in seven weeks, 
and ripen the middle of September, or in about twelve 
weeks. 

The ripe seed is white, oblong, flattened, rounded on the 
back, often squarely or angularly shortened at the ends, half 
an inch long, and a fourth of an inch thick. Twenty-seven 
hundred will measure a quart. 

It is a field rather than a garden variety, though the green 

pods are tender and well flavored. If planted in drills two 

feet apart, five pecks of seed will be required for an acre ; or 

four pecks for the same quantity of ground, if the rows are 

37^ 



438 LEGUMINOUS PLANTS. 

two feet and a half apart. If planted in liills, six or eight 
seeds should be put in each, and, if the hills are three feet 
apart, twelve quarts of seed will plant an acre. 

The Blue Pod is the earliest of the field varieties ; more 
prolific, more generally cultivated, and more abundant in the 
market, than either the Pea-bean or the White Marrow. It 
is, however, much less esteemed, and, even in its greatest 
perfection, is generally sold at a lower price. 

On account of its precocity, it is well suited for planting in 
fields of corn, when the crop may have been partially de- 
stroyed by birds or insects, and the season has too far 
advanced to admit of a replanting of corn. In field culture, 
Blue-pod beans are planted till the 25th of June. 



Canada Yel- The plants of this variety are from fourteen 
koundameeican^ to sixtecu inclics hio"h- and of medium strensrth 



Kidney. Law. 



'o'^^? 



and vigor ; flowers lilac-purple ; the pods are 
five inches long, nearly straight, green while young, yellow 
at maturity, and contain from four to six seeds. 

Season intermediate. If sown early, the plants will blos- 
som in six or seven weeks, supply the table with pods in 
eight w^eeks, green shelled beans in ten weeks, and ripen off 
in ninety days. When planted after settled warm weather, 
the variety grows rapidly, and ripens quickly ; blossoming in 
less than six weeks, and ripening in seventy days, from the 
time of planting. For green shelled beans, the seeds may be 
planted till the middle of July. 

The ripe seeds are of an ovoid or rounded form, and 
measure half an inch in len2:th and three eiofhths of an inch in 
thickness. They are of a yellowish-drab color, with a nar- 
row, reddish-brown line about the eye ; the drab changing, 
by age, to dull nankeen-yellow. About seventeen hundred 
are contained in a quart, and this amount of seeds will plant 
two hundred and fifty feet of drill, or a hundred and seventy- 
five hills. 



AMERICAN GARDEN-BEAN. 439 

The variety is quite productive, and excellent as a shelled- 
bean, green or dry. The young pods are not so tender as 
those of many other sorts, and are but little used. 

Plant sixteen or eighteen inches high, sturdy Chilian, 
and vigorous, with large, deep green, wrinkled foliage ; 
flowers pale lilac ; the pods are five inches and a half long, 
slightly curved, pale green while young, yellowish- white 
when ripe, and contain five seeds. 

Planted early in the season, the variety blossomed in seven 
weeks, yielded pods for the table in about eight weeks, and 
ripened in a hundred days, from the time of planting. 

The ripe seeds are of a clear, bright pink, or rose color, 
gradually becoming duller and darker from the time of har- 
vesting. They are kidney-shaped, a little flattened, and of 
large size ; generally measuring three fourths of an inch long, 
and three eighths of an inch thick. Twelve hundred and fifty 
are contained in a quart, and will be sufficient for planting 
a row, or drill, of two hundred feet, or for a hundred and 
twenty-five hills. 

The variety is healthy and productive ; much esteemed 
for the tender, pulpy character of the young pods, and 
worthy of cultivation for the large size and good quality of 
the beans, which, either in the green or ripe state, are quite 
farinaceous and mild flavored. 

Height fourteen or fifteen inches ; flowers Crescent- 
eyed, 
white, — the upper petals slightly stained with half moon. 

red ; the pods are five inches and a half long, pale green and 

somewhat curved when young, yellowish-white when fully 

ripe, and contain five seeds. 

Season intermediate. If planted early, the variety will 

blossom in seven weeks, yield pods for stringing in eight 

weeks, supply the table with green beans in eleven weeks, 



440 LEGUMINOUS PLANTS. 

and ripen in about ninety days. When planted and grown 
under the influence of summer weather, pods may be plucked 
for the table in fifty days, and the crop will ripen in about 
twelve weeks. 

The beans, when ripe, are white, with a large, rose-red 
patch about the eye, the colored portion of the surface being 
striped and marked with brownish-red. The fine rose-red 
changes by age to a brownish-red, and the red streaks and 
markings become relatively duller and darker ; they are 
somewhat kidney-shaped, and measure three fourths of an 
inch in length and three eighths of an inch in thickness. A 
quart contains nearly thirteen hundred seeds, and will plant 
a hundred and fifty hills, or a row of two hundred feet. 

The variety yields well, and the green pods are tender and 
well flavored. It is, however, generally cultivated for its 
seeds, which are of large size and excellent quality, Avhether 
used in a green or ripe state. 

Drab Tarn- Plant eighteen inches to two feet in height, 

Pico. . ° ° ' 

producing slender, barren runners in the manner 

of the Turtle Soup and Newington Wonder, to which class 

the variety evidently belongs. 

The flowers are purple ; the pods are five inches long, 
green while young, brownish-yellow when ripe, and contain 
from six to eight seeds, which, with the exception of their 
light drab color, resemble those of the Turtle- Soup. 

Planted May 20th ; the variety blossomed July 12th, and 
was ready for harvesting August 20th. 

The Drab Tampico is very productive, and the young 
pods are tender and excellent for the table. The green 
seeds are of little value, but the ripe beans may be used in 
all the forms of the Turtle Soup and Newington Wonder. 

Dun-colored. Plant of vigorous, branching habit, sixteen 



AMERICAN GAEDEN-BEAN. 441 

inches in height, with broad, deep green foliage and purplish- 
white flowers ; the pods are five inches and a half long, half 
an inch broad, green and nearly straight while young, yellow 
and slender when fully ripe, and contain five or six beans. 

The ripe seeds are dun-colored or dark drab, usually with 
a greenish line encircling the eye, kidney- shaped, five eighths 
of an inch long, and about a fourth of an inch thick. A 
quart contains about seventeen hundred beans, and Avill plant 
a row of two hundred and twenty-five feet, or a hundred 
and seventy-five hills. 

It is one of the earliest of the dwarf varieties. The 
plants blossomed in six weeks, produced young pods in seven 
weeks, and ripened in eighty-five days, from the time of 
sowing. Planted after settled warm weather, pods were 
gathered for use in six weeks ; and for these the seeds may 
be sown until the 1st of August. 

As a shelled-bean, green or dry, it is of little value, and 
hardly worthy of cultivation. As an early string-bean, it is 
one of the best. The pods are not only succulent and tender, 
but suitable for use very early in the season. It is also quite 
prolific, and, if planted at intervals of two weeks till the 
last of July, will supply the table to the last of September. 

The variety has long been cultivated in England and other 
parts of Europe, and is much esteemed for its hardiness and 
productiveness. 

Plant vigorous ; and, if the variety is pure. Dwarf Cran- 
• 1 TA r. . . berry, 

strictly a Dwarf, growing about sixteen inches 

high. As generally found in gardens, the plants send out 

slender runners, eighteen inches or two feet in length. The 

flowers are pale purple ; the pods are five inches long, 

sickle-shaped, pale green in their young state, nearly white 

when ripe, and contain five or six seeds. 

The ripe seeds are smaller than those of the running vari- 



442 LEGUMINOUS PLANTS. 

ety, but of the same form and color. Sixteen hnndred are 
contained in a quart, and will plant nearly two hundred feet 
of drill, or a hundred and seventy-five hills. 

The genuine Dwarf Cranberry is not one of the earliest 
varieties, but rather an intermediate sort. Sown as soon as 
the weather was suitable, the plants were in flower in seven 
or eight weeks, and young pods were gathered for use in nine 
weeks. In favorable seasons, the crop will be ready for har- 
vesting in about ninety days. If planted in June, the variety 
will ripen in ten weeks. 

It is hardy and productive, and the young pods are not 
only succulent and tender, but are suitable for use at a more 
advanced stage of growth than those of most varieties. The 
beans, in their green state, are farinaceous and well flavored, 
but, after ripening, are little used, the color being objection- 
able. 

A variety with a brownish-red, oval, flattened seed, half 
an inch in length, is extensively known and cultivated as the 
Dwarf Cranberry. It is ten or twelve days earlier, the plants 
are smaller and less productive, the young pods less tender 
and succulent, and the seeds (green or ripe) less farinaceous, 
than those of the true variety. With the exception of its 
earlier maturity, it is comparatively not w^orthy of culti- 
vation. 

Dwarf Horti- Stem about sixteen inches high ; plant of vigo- 
cultural. . 11^ 

Variegated tous, branching habit I flowcrs purple ; pods five 

D^rARF Peaguk. ' ° _ r c ^ r 

inches long, green while young, but changing 
to yellow, marbled and streaked with brilliant rose-red, 
when sufficiently advanced for shelling in their green state. 
At maturity, the clear, pale yellow is changed to brownish- 
white, and the bright red variegations are either entirely ob- 
literated, or changed to dull, dead purple. If well formed, 
the pods contain five (rarely six) seeds. 



AMERICA.N GARDEN-BEAX. 443 

It is a medium or half-early sort ; planted at the com- 
mencement of favorable weather, it blossomed in seven 
weeks, produced pods for the table in eight weeks, and 
ripened in ninety-five or a hundred days. Planted and grown 
in summer weather, the variety produced green pods in 
seven weeks, and ripened in ninety days. 

The ripe seeds resemble those of the running variety in 
form and color ; but they are smaller, a little more slender, 
and usually flattened slightly at the sides. When pure, they 
are egg-shaped ; and a much compressed or a longer and 
more slender form is indicative of degeneracy. Fourteen 
hundred beans are contained in a quart ; and this quantity 
of seed will be sufficient for planting a row of a hundred 
and seventy-five feet, or a hundred and forty hills. 

The Dwarf Horticultural Bean is quite productive, and the 
young pods are tender and of good quality. It is, however, 
not so generally cultivated for its young pods as for its seeds, 
which are much esteemed for their mild flavor and farina- 
ceous quality. For shelling in the green state, it is one of 
the best of the Dwarfs, and deserves cultivation. 

A half-dwarf, French variety, two and a half Dwarf Sabre. 

, n ^ ' ^ a i • i DWAEP CaSE- 

to three leet hio^h. As the runnmo: shoots are knife, dwakf 

*^ *=' CiMETEK. 

quite slender, and usually decay before the crop 
matures, it is always cultivated as other Dwarf sorts. Fo- 
liage large, wrinkled, and blistered ; the flowers are white ; 
the pods are very large, seven to eight inches long, and an 
inch in width, often irregular and distorted, green while 
young, paler as the season of maturity approaches, brown- 
ish-white when ripe, and contain seven or eight seeds. 

The ripe bean is white, kidney-shaped, flattened, often 
twisted or contorted, three fourths of an inch in length, and 
three eighths of an inch in width. About twelve hundred 
are contained in a quart. As the variety is a vigorous 



4i4 LEGUMINOUS PLANTS. 

grower, and occupies much space, this quantity of seed will 
plant a row of two hundred feet, or two hundred and twenty- 
five hills. 

Season intermediate. The plants biOssomed in seven 
weeks, produced young pods in about eight weeks, pods for 
shelling in their green state in twelve weeks, and ripened in 
ninety-seven days, from the time of sowing. If cultivated 
for its green pods, the seeds may be planted to the middle 
of July. 

The Dwarf Sabre is one of the most productive of all 
varieties, yielding its long, broad pods in great profusion. 
From the spreading, recumbent character of the plants, the 
pods often rest or lie upon the surface of the ground ; and, 
being unusally thin and delicate, the crop often suffers to a 
considerable extent from the effects of rain and dampness in 
unfavorable seasons. 

The young pods are remarkable for their tender and succu- 
lent character ; and the beans, both in a green and dried 
state, are mild and well flavored. It is hardy, productive, of 
good quality, and recommended for cultivation. 

Dwarf Sois- A half-dwarf, French bean, similar in habit 
sons. 

to the Dwarf Sabre. While young, the plants 

produce slender runners, two feet or more in length ; but, as 

they are generally of short duration, the variety is cultivated 

as a Common Dwarf. The flowers are white ; pods six 

inches long, pale green at first, cream-yellow when sufficiently 

advanced for shelling, dull cream-white when fully ripe, and 

contain five, and sometimes six, beans. 

The variety is comparatively early. Plants, from seeds 

sown in spring, blossomed in six weeks, produced pods for 

use in seven weeks, and ripened in ninety days. Planted 

and grown in the summer months, the crop was ready for 

harvesting in eleven weeks ; sowings for the ripe seeds may 

be made till the beginning of July. 



AMERICAN GARDEN-BEAN. 445 

The seeds are white, kidney-shaped, flattened, often bent 
or distorted, five eighths of an inch long, three eighths of an 
inch wide, and a fourth of an inch thick. Fifteen hundred 
are contained in a quart, and will plant a drill two hundred 
and twenty-five feet in length, or about two hundred hills. 

The variety is productive, and the young pods are of fair 
quality ; the seeds are excellent, whether used green or ripe ; 
the skin is thin, and they are much esteemed for their pecu- 
liar whiteness, and delicacy of flavor. 

Plant fifteen inches high, with yellowish- Early China, 
green, wrinkled foliage, and white flowers ; eved CHufi! 
the pods are five inches long, green and straight while young, 
yellowish-green as they approach maturity, yellow when fully 
ripe, and contain five (rarely six) beans. 

The ripe seeds are white, colored and spotted about the 
eye with purplish-red, oblong, nearly cylindrical at the centre, 
roundeil at the ends, six tenths of an inch long, and three 
eighths of an inch thick. Sixteen hundred and fifty measure 
a quart, and will plant two hundred feet of drill, or two 
hundred hills. 

Plants from seeds sown early in the season blossomed in 
six. weeks, afforded young pods for use in seven weeks, green 
beans in ten weeks, and ripened in eighty-five days. Planted 
and grown in summer, the crop ripened in eleven weeks ; 
and plants from seeds sown as late as the first of August 
afforded an abundant supply of tender pods from the middle 
to the close of September. 

The Early China is very generally disseminated, and is 
one of the most popular of the Dwarf varieties. It is hardy 
and productive ; but the young pods, though succulent and 
tender, are inferior to those of some other varieties. The 
seeds, green or ripe, are thin skinned, mealy, and mild 
flavored. 

38 



446 LEGUMINOUS PLANTS. 

Early Bachel. A low-growing, branching variety, twelve to 
fifteen inches high ; flowers white ; the pods are five inches 
and a half long, green while young, becoming paler or 
greenish-yellow as they approach maturity, cream-white 
when ripe, and contain five seeds. 

Planted early in the season, the variety blossomed in 
about seven weeks ; and in eight weeks the young pods 
were fit for use. Pods for shelling were plucked in ten 
weeks, and the crop ripened in eighty days. For the green 
pods, the seeds may be planted till the middle or twentieth 
of July. 

The ripe seed is yellowish-brown, white at one of the ends, 
kidney-shaped, often abruptly shortened, five eighths of an 
inch long, and a fourth of an inch thick. Nearly two 
thousand are contained in a quart. 

The Early Rachel is hardy, and moderately productive, 
and, as an early string-bean, may be desirable ; but as a 
shell-bean, green or dry, it is of little value. In common 
with many other early sorts cultivated as string-beans, the 
pods, though crisp and tender at first, soon become too tough 
and parchment-like for use. In general, the pods of the 
later sorts remain crisp and tender a much longer period 
than those of the earlier descriptions. 

Early Valen- Plant about sixteen inches hidi, with small, 
tine. , . 

Valentine. yellowisli-greeu leaves and white flowers ; the 

pods are comparatively short, usually four and a half or five 

inches long, sickle-shaped, almost cylindrical, green while 

young, yellow when ripe, and contain five seeds. 

The variety is productive, and quite early, though not one 

of the earliest. Sown at the commencement of the season, 

the plants blossomed in six weeks, produced pods for use 

in about seven weeks, and ripened in thirteen weeks, or 

ninety days, from the time of planting. Planted after the 



AMERICAN GARDEN-BEAN. 447 

beginning of summer weather, pods were gathered for the 
table in fifty days, and the beans ripened in eleven weeks. 

The seeds, when ripe, are of a pale pink color, marbled 
or variegated with rose-red, becoming duller and browner by 
age, oblong, nearly straight, sometimes distorted and irregu- 
lar as if pressed out of their natural shape, often more or 
less shortened at the ends, five eighths of an inch long, three 
eighths of an inch wide, and about the same in thickness. 
A quart will contain eighteen or nineteen hundred seeds, 
which will be sufiicient for a hundred and seventy-five hills, 
or for a drill, or row, of two hundred or two hundred 
and twenty-five feet. 

The Early Valentine has little merit as a shelled-bean, 
green or ripe ; but of nearly seventy of the most popular 
of the native, as well as foreign sorts, experimentally grown, 
no one excelled it in the tender and succulent character of 
the pods in the green state. Though these are of moderate 
size, they are remarkable for their thick, fleshy sides, and 
for the length of time required for the development of the 
seeds within. Few, if any, of the dwarfs harden their pods 
so slowly, or continue longer in condition for use, and few 
are more productive. 

It has long been grown in England and other parts of 
Europe, and is common to gardens in almost every section 
of the United States. 

A variety, imported from France, about twenty years 
since, and knoAvn as the " Excelsior," strongly resembles, 
if it is not identical with, the Early Valentine. The plants 
are similar in habit ; the pods have the same form, and 
solid, fleshy character ; and the seeds, in their ripe state, are 
of the same size and color. 



Height about sixteen inches ; flowers purple ; berry, 
the pods are five inches and a half lono^, five KouyDAMEEicAx 



448 LEGUMINOUS PLANTS. 

eighths of an inch broad, somewhat irregular in form, yellow 
when ripe, and contain five seeds. 

Season intermediate. Early plantings blossomed in seven 
weeks, yielded pods for the table in eight weeks, and ripened 
in ninety days. 

The ripe seeds are pale greenish-yellow, with an olive- 
green line encircling the eye ; roundish-ovoid, three eighths 
of an inch long, and nearly the same in thickness. A quart 
contains nearly eighteen hundred seeds, and will plant a row, 
or drill, of two hundred feet, or two hundred and twenty-five 
hills. 

As a string-bean, or for shelling in the green state, it is 
inferior to many other varieties, and is little cultivated for 
use in these forms ; but as a variety for baking, or for cook- 
ing in any form when ripe, it is much esteemed, and recom- 
mended for cultivation. 

Hardy and productive. 

Long Yellow The plants of this familiar variety are of 
Six-weeks. 
Six-weeks. vigorous, branching habit, and from fourteen to 

Yellow six- 

IIIqeoiIt.^''?^! sixteen inches high ; the flowers are pale pur- 
ple ; the pods are five inches long, six tenths of an inch 
broad, often curved or sickle-shaped, green at first, gradually 
becoming paler, cream yellow when ripe, and contain five 
(rarely six) beans. 

It is one of the earliest of the Dwarf varieties. Spring 
plantings were in blossom in six weeks, produced pods for 
the table in seven weeks, and ripened in eighty-seven days. 
Sown in summer, the plants afforded pods for the table in 
about six weeks, and ripened in sixty- three days. Planted 
as late in the season as the last of July or first of August, 
the variety afforded an abundant supply of tender pods from 
the middle to the last of September. 

The ripe, seeds are pale yellowish-drab, with an olive-green 



AMERICAN GARDEN-BE AX. 449 

line about the eye, the drab rapidly changing by age to dull 
yellowish-brown. They are kidney-shaped, rather straight, 
three fourths of an inch long, and three tenths of an inch 
thick. About fourteen hundred beans are contained in a 
quart, and w^ill plant a row of two hundred feet, or a hun- 
dred and fifty hills. 

It is quite productive, and an excellent early string-bean, 
but less valuable as a green shelled-bean, or for cooking when 
ripe. On account of the tender and delicate character of the 
pods, the ripe seeds are often injured by damp or continued 
rainy weather. A popular, early garden-bean, much culti- 
vated both in this country and in Europe. 

Stem about eighteen inches high, sturdy and Mohawk, 
branching ; foliage large, deep green, wrinkled, 
and blistered ; flowers pale lilac ; the pods are five inches 
and a half long, five eighths of an inch wide, and generally 
contain five seeds. While young they are green, and nearly 
straight ; as they approach maturity they become paler, 
and, wdien ripe, are frequently streaked and spotted with 
purple. 

The ripe seeds are variegated with drab, dull purple, and 
different shades of brown, the brown and dull purple pre- 
vailing ; they are kidney-shaped, and measure nearly three 
fourths of an inch in length, and three eighths of an inch in 
width. A quart contains about fourteen hundred and fifty 
seeds, and will plant a hundred and seventy-five feet of drill, 
or a hundred and seventy-five hills. 

It is about a week later than the earliest varieties. Plants 
from seeds sown early in spring were in blossom in about 
seven Aveeks, produced pods for the table in eight weeks, and 
ripened in a hundred days, from the time of sowing. In 
ordinary seasons, the variety will ripen perfectly if planted 
the last week in June, and will yield an abundance of pods 
38* 



450 LEGUMINOUS PLANTS. 

for the table, if the planting be made as late in the season as 
the .last of July. 

The Early Mohawk is quite productive, and one of the 
hardiest of the Dwarf varieties. It is well adapted for early 
planting, and is extensively grown by market-gardeners as 
an early string-bean. The young pods are comparatively 
tender, and of good quality, and, if gathered as they become 
of suitable size, the plants will continue to yield them in 
great abundance. The shelled-beans, green or dry, are less 
esteemed, and considered inferior to many other varieties. 

Negro Long- Plant strong and vigorous, about two feet 
pod. . . 

high, sending out a few slender, running shoots, 

like the Rob Roy and Newington Wonder. The flowers are 
purple ; the pods are from six to seven inches long, rather 
narrow, but of even breadth, uniformly green till near matu- 
rity, brownish-yellow when ripe, and contain from six to 
eight slender, rather small, nearly straight, but somewhat 
kidney-shaped, glossy-black seeds, about half an inch in 
length. 

Planted May 20th, the variety blossomed July 8th, and 
the crop ripened August 10th. 

The Negro Long-pod is one of the most productive of all 
the Dwarfs, yielding its long, slender, and succulent pods in 
profuse abundance. The green seeds, however, are seldom 
used, but the ripe seeds would probably furnish an excellent 
substitute for the Turtle-soup and Tampico, though of little 
value in other forms of cookery. 

The variety is of foreign origin, and is common to gar- 
dens, both in France and England. A sub-variety, known 
as the Dwarf Negro, less stocky in habit, and with much 
smaller pods, is also a favorite in the markets of London. 
The Long-podded, however, is considered much superior to 
the old Dwarf; but both are highly prized for the narrow, 



AMERICAN GAEDEN-BEAN. 451 

handsome form of the young pods, and for their uniformly 
fine green color. 

A healthy, vigorous variety, with deep green Wewington 

"Wonder, 
foliage and bright purple floM^ers. The plants 

often produce slender, barren runners, eighteen inches or two 

feet in length ; but they are generally of short duration, and 

the variety is treated as other Dwarfs. 

The pods are small and straight, usually about four inches 
long, and nearly half an inch broad. They are pale green 
at first, and afterwards change to yellowish-white, tinted or 
washed with bright pink. At maturity they are dusky drab, 
sometimes clouded or shaded with purple, and contain six or 
seven beans. 

The ripe seeds are pale brownish-drab, with a yellowish- 
brown line about the eye, oblong, flattened, shortened at the 
ends, nearly half an inch long, and a fourth of an inch deep. 
About thirty-six hundred are contained in a quart. As the 
seeds are comparatively small, and the plants of spreading 
habit, this amount of seeds will plant a row four hundred 
feet in length, or four hundred hills. 

The variety is not early, and, when cultivated for its seeds, 
should have the benefit of the whole season ; though, with 
favorable autumnal weather, the crop will ripen if planted 
the middle of June. Spring plantings blossomed in eight 
weeks, produced young pods in nine weeks, and ripened 
in a hundred and six days. 

The Newington Wonder is remarkably prolific, and, in its 
manner of growth and general character, resembles the Tam- 
pico, or Turtle-soup. As a string-bean, it is one of the best. 
The pods, though not large, are crisp, succulent, and tender, 
and produced in great abundance throughout most of the 
season. The seeds, in their green state, are small, and of 
little value for the table ; when ripe, they afford an excellent 



452 LEGUMINOUS PLANTS. 

substitute for the Tampico, or Turtle-soup, the difference, 
aside from, the color, being scarcely perceptible. 

The Newington Wonder of English and French authors 
appears to be, in some respects, distinct from the American 
variety. It is described as very dwarf, about a foot high, 
early and productive ; pods dark green, moderately long, not 
broad, thick, and fleshy ; seeds quite small, light chestnut- 
colored. 

Nonpareil. The plants of this variety are strong and vig- 
orous, and somewhat resemble the Mohawk, or White Kid- 
ney, growing about eighteen inches high, with numerous, 
erect branches ; the flowers are white ; the pods are five and 
a half or six inches long, green at first, cream yellow at 
maturity, and contain five or six seeds. 

Planted the 20th of May, the variety was in flower July 
9th, and ripened August 12th, or in eighty-four days from 
the time of planting. 

The ripe seeds are strongly kidney-shaped, nearly three 
fourths of an inch long, white, with a broad and somewhat 
irregular patch of red about the eye, and numerous spots of 
the same color upon the back and sides. About fourteen 
hundred are contained in a quart, and this amount of seed 
will plant a hundred and seventy-five feet of drill, or a 
hundred and fifty hills. 

The variety is comparatively new. It is not only hardy 
and remarkably productive, but the young pods are tender 
and excellent, and the seeds, green or ripe, are surpassed by 
few, if any, of the Dwarf sorts, in mildness and delicacy 
of flavor. 

Pea-bean. Plant vigorous, much branched, and, like the 

Blue Pod and White Marrow, inclined to send up running 
shoots ; foliage comparatively small, deep green ; flowers 



AMERICAN GARDEN-BEAN. 453 

white ; the pods are about four inches long, half an inch 
wide, nearly straight, green when young, paler as they ap- 
proach the season of ripening, yellowish when fully ripe, and 
contain five beans. 

It is comparatively a late variety. When planted early in 
spring, it blossomed in fifty days, afforded green pods in 
fifty-eight days, and ripened in about fifteen weeks. In fa- 
vorable autumns, it will ripen if planted as late as the 20th 
of June ; but it is not so early as the Blue Pod or White 
Marrow, and, when practicable, should have the advantage 
of the entire season. 

The ripe seeds of the pure variety are quite small, rouud- 
ish-ovoid, five sixteenths of an inch long, a fourth of an inch 
in width and thickness, and of a pure, yet not glossy, Avhite 
color. About forty-four hundred seeds are contained in a 
quart. 

As a garden variety, it is of little value, though the young 
pods are crisp and tender. It is cultivated almost exclu- 
sively as a field-bean. If planted in rows or drills two feet 
apart, three pecks of seeds will be required for an acre ; or 
eighteen quarts will seed this quantity of land, if the rows 
are two feet and a half apart. When planted in hills, eight 
seeds are allowed to a hill ; and, if the hills are made three 
feet apart, eight quarts will plant an acre. The yield varies 
from fourteen to twenty bushels, according to soil, season, 
and cultivation. 

The Pea-bean, the White Marrow, and the Blue Pod are 
the principal, if not the only, kinds of much commercial 
importance ; the names of other varieties being rarely, if 
ever, mentioned in the regular reports of the current prices 
of the markets. If equally well ripened, and, in their re- 
spective varieties, equally pure, the Pea-bean and the White 
Marrow command about the same prices ; the former, how- 
ever, being more abundant in the market than the latter. 



454 LEGUMINOUS PLANTS. 

By many, and perhaps by a majority, the Pea-bean is 
esteemed the best of all baking varieties. 

Pottawotto- The plants of this variety are remarkable for 
their strong, vigorous habit, and large, luxu- 
riant foliage. The flowers are flesh- white ; the pods are six 
inches long, green at first, then mottled and streaked with 
lively rose-red on a cream-white ground (the markings chan- 
ging to purple at maturity), and contain five (rarely six) 
seeds. 

The variety is comparatively late. Plants from seeds sown 
early in the season were in flower in seven weeks, afforded 
pods for shelling in eleven weeks, and ripened in a hundred 
days, from the time of planting. 

The ripe seeds are of a light creamy pink color, streaked 
and spotted with red or reddish-brown ; the soft, flesh-like 
color, however, soon becomes duller and darker, and at last 
gives place to a dull, cinnamon-brown. They are kidney- 
shaped, fully three fourths of an inch long, and about three 
eighths of an inch broad. About a thousand will measure a 
quart, and will plant a row two hundred feet in length, or a 
hundred and twenty-five hills. On account of the large size 
and spreading habit of the plants, five seeds will be sufficient 
for a hill, and in the rows they should be dropped five or 
six inches from each other. 

The young pods are inferior to most varieties in crispness, 
and tenderness of texture, and are comparatively but little 
used. The seeds are remarkably large, separate easily from 
the pods, and, green or ripe, are very farinaceous and 
well flavored, nearly or quite equalling the Dwarf and Kun- 
ning Horticultural. 

Sed Flageo- A half-dwarf, French Bean, two to three feet 
scAKLET flageo- l^{gh. j flowcrs palc purple ; the pods are six 



AMERICAN GARDEN-BEAN. 455 

inches and a half long, somewhat curved, green while young, 
pale yellow at maturity, and contain five or six seeds. 

It is one of the latest of the Dwarf varieties. Plants 
from seeds sown early in the season were in flower in seven 
weeks, and pods were gathered for use in nine weeks ; in 
thirteen weeks the pods were sufficiently advanced for shell- 
ing, and the crop was ready for harvesting in a hundred 
and ten days. For its full perfection it requires the whole 
season ; but for its young pods, or for green beans, plantings 
may be made to the last week in June. 

The ripe beans are blood-red when first harvested, but 
gradually change by age to deep purple ; they are kidney- 
shaped, nearly straight, slightly flattened, three fourths of an 
inch long, three eighths of an inch broad, and nearly the 
same in thickness. Fifteen hundred seeds are contained in a 
quart. 

The Red Flageolet yields abundantly, and the young pods 
are not only of good size, but remarkably crisp and tender. 
If plucked as they become fit for use, the plants continue 
to produce fresh pods for many weeks. The green beans are 
farinaceous, and excellent for table use, but are seldom 
cooked in their ripened state. 

Plant branching, and of strong growth, — Red- 

°' . . speckled, 

nearly a foot and a half high ; foliage re- 
markably large ; flowers pale purple ; the pods are five 
inches and a half long, nearly straight, green while young, 
paler, with occasional marks and spots of purple, when more 
advanced, yellowish-white when ripe, and contain five 
(rarely six) seeds. 

Season intermediate. Plants from seeds sown after settled 
warm weather blossomed in six weeks, and green pods were 
plucked for use in fifty days. Pods for shelling in their 
green state were gathered in ten weeks, and the crop ripened 



456 LEGUMINOUS PLANTS. 

off in ninety days. For its young pods, or for green beans, 
plantings may be made to the last week in June ; but the 
crop will not mature, unless the weather continues favorable, 
till the first of October. 

The ripe seeds are variegated with deep red and pale drab, 
the red predominating ; kidney-shaped, nearly straight, three 
fourths of an inch long, and three tenths of an inch deep. 
A quart contains fourteen hundred and fifty seeds, and will 
plant a row of two hundred and twenty-five feet, or a 
hundred and fifty hills. 

The variety is hardy and productive. It is extensively 
cultivated as a garden-bean in England and France, and has 
been common to the gardens of this country for nearly two 
centuries. The young pods are of medium quality ; but the 
seeds, green or dry, are mealy and well flavored. On ac- 
count of the parchment-like character of the pods, the seeds 
seldom suffer from the effects of wet weather. 

Kefugee. Plant sixteen to eighteen inches high, and 

Thousand to . • -, -, n • • ^ 

osK. readily distmguished irom most varieties by 

its small, smooth, deep green, and elongated leaves ; flowers 
purple ; pods five inches long, nearly cylindrical, pale green 
while young, greenish- white streaked with purple when suffi- 
ciently advanced for shelling, yellow when ripe, and usu- 
ally yielding five beans. 

The Refugee is not an early sort. The plants blossomed 
in seven weeks, produced young pods in eight weeks, and 
ripened in eighty-seven days, from the time of sowing. 
Plantings for the ripened product may be made till the middle 
of June, and for the gi'een pods, to the middle of July. 

The ripe seeds are light drab, with numerous spots and 
broad patches of bright purple, nearly straight, cylindrical 
at the middle, tapering to the ends (which are generally 
rounded), five eighths of an inch long, and three tenths of un 



AMERICAN GARDEN-BEAN. 457 

inch thick. Eighteen hundred and fifty are contained in a 
quart, and will plant a row two hundred and fifty feet in 
length, or two hundred hills. 

The variety is hardy, yields abundantly, and the young 
pods are thick, fleshy, and tender in texture. As a string- 
bean, or for pickling, it is considered one of the best of all 
varieties, and is recommended for general cultivation. The 
seeds are comparatively small, and are rarely used either in 
a green or ripened state. 

Half-dwarf, about two feet high ; flowers Rice. ni. 
white ; the pods are very small, scarcely more than three 
inches in length, only two fifths of an inch in width, and 
usually contain six seeds. 

The variety requires a full season for its perfection. 
Plants from seeds sown early in spring were in flower in 
seven weeks, yielded young pods in ten weeks, and ripened 
in a hundred and twelve days. 

The ripe seeds are very small, and of a peculiar yellowish- 
white, semi-transparent, rice-like color and appearance. They 
are quite irregular in form, usually somewhat oblong or ovoid, 
often abruptly shortened at the ends, three eighths of an inch 
long, and a fourth of an inch thick. Nearly five thousand 
are contained in a quart. 

The young pods are tender and excellent ; but the green 
beans are small, and rarely used. The ripe seeds are pecu- 
liar, both in consistency and flavor ; they are quite brittle 
and rice-like, and, when cooked, much relished by some, and 
little esteemed by others. 

Plant half-dwarf, — early in the season, pro- Rob Roy. 

ducing slender, transient, barren runners two or three feet 

in length ; flowers purplish-white ; the pods are five inches 

long, often produced in pairs, yellow as they approach ma- 

39 



458 LEGUMINOUS PLANTS. 

turity, yellowish-white when ripe, and contain five or six 
seeds. 

It is one of the earliest of the Dwarfs. Spring plantings 
blossomed in six weeks, produced pods for the table in seven 
weeks, and ripened in eighty-two days. Planted in June, 
pods were plucked for use in six weeks, and the crop was 
ready for harvesting in sixty-eight days. 

The ripe seeds are clear bright yellow ; the surface being 
generally veined, and the eye surrounded with an olive-green 
line. They are of an oblong form, nearly straight on the 
side of the eye, rounded at the back, five eighths of an inch 
long, and three tenths of an inch deep. Fifteen hundred 
seeds are contained in a quart, and will be sufficient to plant 
a row of two hundred feet, or a hundred and fifty hills. 

The Rob Roy generally matures in great perfection, being 
seldom stained or otherwise injured by rain or the dampness 
of ordinary seasons. It is also one of the earliest of the 
Dwarf varieties, but desirable as a string-bean rather than 
for its qualities as a green shelled-bean, or for cooking when 
ripe. If cultivated for its pods only, plantings may be made 
until the first of August. 

Round Yel- Fourteen to sixteen inches hipjh ; flowers pale 
low Six- f ^ 

weeks. purple : the pods are about five inches long, half 

Round Yellow. ^ ^ t f ^ m 

DwAEF Yellow. ^^ -j^^j^ broad, pale yellow^ish-green as they ap- 
proach maturity, and, when fully ripe, remarkably slender, 
and more curved than in their green state. They contain 
five or six beans. 

The variety is early, blossoming in six weeks, producing 
young pods in seven weeks, and ripening in ninety days, from 
the time of planting. When planted in June, pods may be 
plucked for use in seven weeks, and the crop will be ready 
for harvesting in eighty days. For its green pods, plantings 
may be made to the last of July. 



AMERICAN GARDEN-BEAN. 459 

The ripe seeds are orange-yellow, with a narrow, reddish- 
brown belt, or line, encircling the eye ; oblong or ovoid : half 
an inch long, and three tenths of an inch thick. A quart 
contains two thousand seeds, and will plant a row two 
hundred and twenty-five feet in length, or two hundred and 
twenty-five hills. 

As an early string-bean, the variety is worthy of cultiva- 
tion, but is little used, and is really of little value, as a 
shelled-bean, green or ripe. It has been common to the 
gardens of this country for more than a century ; and, 
during this period, no apparent change has taken place 
in the character of the plant, or in the size, form, or 
color of the seed. 

A French variety. The ripe seeds are sim- Solitaire, 
ilar to those of the Refugee ; but the plants are quite dis- 
tinct in foliage and general habit. Its height is about 
eighteen inches ; the flowers are purple ; the pods are six 
inches long, slender, nearly cylindrical, green at first, paler 
and streaked with purple when more advanced, and contain 
six seeds. 

It is not early. Spring plantings were in blossom in 
sixty days, produced pods for the table in seventy days, 
and ripened in about fifteen weeks. It may be planted for 
its green pods until the first of July. 

The beans, when ripe, are variegated with light drab and 
deep purple, the purple prevailing. They are often straight, 
sometimes curved, nearly cylindrical at the eye, usually 
rounded, but sometimes shortened, at the ends, three fourths 
of an inch long, and a fourth of an inch thick. Two thousand 
measure a quart. 

On account of the size and branching character of the 
plants, more space must be allowed in cultivation than is 
usually given to Common Dwarf varieties. If planted in 



460 LEGUMINOUS PLANTS. 

rows, they should be at least eighteen inches apart, and 
the plants eight or ten inches from each other in the rows ; 
and, if planted in hills, they should be thinned to four or 
five plants, and the hills should not be less than three feet 
apart. 

It is not much esteemed as a shelled- bean, either green or 
ripe. As a string-bean, it is one of the best. Its pods are 
long, cylindrical, remarkably slender, succulent, and tender. 
It is also a very prolific variety, and the pods remain for an 
unusual period without becoming tough or too hard for the 
table. Recommended for cultivation. 

Swiss Crim- Plant vigorous, often producing running 
scAKLET Swiss, shoots ; flowcrs pale purple ; pods nearly 
straight, six inches long, pale green while 
young, yellow streaked with brilliant rose red as they ap- 
proach maturity, and containing five (rarely six) seeds. 

It is comparatively a late variety. If planted as early as 
the weather Avill permit, the plants will blossom in seven 
weeks, the young pods Avill be ready for use in nine 
Aveeks, and the crop will be ready for harvesting in a 
hundred and five days. Planted and grown in summer 
weather, it produced young pods in sixty days, and ripened 
in thirteen Aveeks. Plantings for the green seeds may be 
made to the first of July. 

The ripe seeds are clear bright pink, striped and spotted 
with deep purplish-red ; the pink changes gradually to dull, 
dark red, and the variegations to dark brown. They are 
kidney-shaped, comparatively straight, somcAvhat flattened, 
three fourths of an inch long, and three eighths of an inch 
broad. Thirteen hundred seeds are contained in a quart, 
and will plant a row tAvo hundred feet in length, or a 
hundred and fifty hills. 

It is hardy and productive, and, as a shelled-bean, of 



AMERICAN GAEDEN-BEAN. 461 

excellent quality, either in its green or ripened state. As a 
variety for stringing, it is not above medium quality. 

Plant vigorous, producing numerous, slender, Turtle-soup, 
barren runners two feet or more in length ; 
flowers rich deep purple ; the pods are five inches long, 
green and sickle shaped while young, pale greenish-white 
stained with purple when more advanced, yellow clouded 
with purple when ripe, and contain five or six seeds. 

The variety is quite late, and requires most of the season 
for its full perfection. Plants from early sowings blossomed 
in eight weeks, the young pods were sufiiciently grown for 
use in ten weeks, and the crop ripened in a hundred and 
eight days. As the young pods are tender and of excellent 
quality, and are also produced in great abimdance, a planting 
for these may be made as late as the last week in June, 
which will supply the table from the last of August till the 
plants are destroyed by frost. 

The ripe seeds are small, glossy-black, somewhat oblong, 
and much flattened. Thirty-six hundred are contained in a 
quart, and will plant four hundred feet of drill, or three 
hundred and fifty hills. 

It is very productive, and deserving of cultivation for its 
young and tender pods, but is of little or no value for shell- 
ing while green. The ripened seeds are used, as the name 
implies, in the preparation of a soup, which, as respects 
color and flavor, bears some resemblance to that made 
from the green turtle. 

This is one of the earliest of the Dwarf va- Victoria, 

rieties. Plants from early sowings were in blossom in six 
weeks, yielded pods for the table in seven weeks, produced 
pods of suitable size for shelling in ten weeks, and ripened 
in eighty-four days. When planted after the season had 
39* 



462 LEGUMINOUS PLANTS. 

somewhat advanced, — the young plants thus receiving the 
benefit of summer temperature, — pods were gathered for 
the table in about six weeks, and the crop ripened in sixty- 
three days. 

Stalk fourteen to sixteen inches high, with comparatively 
few branches ; flowers purple ; pods four and a half to five 
inches long, streaked and spotted with purple, tough and 
parchment-like when ripe, and containing five or six seeds. 

The ripe seeds are flesh-colored, striped and spotted with 
purple (the ground changing by age to dull reddish-brown, 
and the spots and markings to chocolate-brown), oblong, 
somewhat flattened, shortened or rounded at the ends, five 
eighths of an inch long, and three tenths of an inch thick. 
Fourteen hundred are contained in a quart. 

The variety is remarkably early, and on this account is 
worthy of cultivation. For table use, the young pods and 
the seeds, green or dry, are inferior to many other sorts. 

"White's A remarkably hardy and vigorous variety, 

fejee. eighteen to twenty inches high. Flowers white, 

tinged with purple ; pods five inches and a half long, curved 
or sickle-shaped, green at first, yellowish-white striped with 
purple when fully ripe, and containing five seeds. 

Early plantings will blossom in about six weeks, young 
pods may be plucked for use in seven weeks, and the crop 
will ripen in eighty-two days. If planted as late in the sea- 
son as the first week in July, the variety will generally ripen 
perfectly ; and, when cultivated for its green pods, plantings 
may be made at any time during the month. 

The ripe seeds are either drab or light slate, — both colors 
being common, — marked and spotted with light drab. In 
some specimens, drab is the prevailing color. They are kid- 
ney-shaped, irregularly compressed or flattened, nearly three 
fourths of an inch long, and three eighths of an inch deep. 



AMERICAN GARDEN-BEAN. 463 

A quart contains about sixteen hundred seeds, and is sufficient 
for planting a row two hundred and fifty feet in length, or 
two hundred hills. 

This variety, as an early string-bean, is decidedly one of 
the best, and is also one of the hardiest and most prolific. 
The pods should be plucked when comparatively young, and, 
if often gathered, the plants w^ill continue a long time in 
bearing. As a shelled-bean, either in its green or ripened 
state, it is only of medium quality. 

The long peduncles, or stems, that support its spikes of 
flowers, its stocky habit, and fine, deep green, luxurious foli- 
age, distinguish the variety from all others. 

From sixteen to eighteen inches high, of "White 

strong and branching habit. Flowers white ; 
the pods are five inches and a half long, sickle-shaped, green 
while young, yellowish-white at maturity, and contain six 
(rarely seven) seeds. 

It is a half-early variety ; blossoming in six weeks, yield- 
ing pods for the table in seven weeks, pods for shelling in 
eleven weeks, and ripening in ninety days, from the time of 
planting. Later plantings will ripen in a shorter period, or 
in about eighty days, and, if cultivated as a string-bean, seed 
sown as late in the season as the last week of July will sup- 
ply the table from the middle of September with an abun- 
dance of well-flavored and tender pods. 

The ripe bean is white, kidney-shaped, flattened, three 
fourths of an inch long, and three tenths of an inch broad. 
About twenty-two hundred are contained in a quart, and will 
plant a drill, or row, of two hundred and seventy-five feet, 
or nearly three hundred hills. 

The White Flageolet is very productive, and is recom- 
mended for cultivation ; the young pods are crisp and tender, 
and the seeds, green or ripe, are farinaceous, and remarkable 
for delicacy of flavor. 



464 LEGUMINOUS PLANTS. 

White Kid- The plants of tliis variety are from sixteen to 
Kidney. eighteen inches hmh, and readily distino^uisha- 

Laege White ° . J a 

roy^'l^dwaef. ble, from their large and broad leaves, and 
strong, branching habit of growth ; the flowers are white ; 
the pods are somewhat irregular in form, six inches long, 
green at first, yellow when ripe, and contain five (rarely six) 
beans. 

The White Kidney-bean is not early ; it blossomed in 
seven weeks, produced young pods in nine weeks, pods for 
shelling in eleven weeks, and ripened in a hundred and ten 
days, from the time of planting. 

The ripe seeds are white, more or les^ veined, pale yellow 
about the hilum, kidney-shaped, nearly straight, slightly flat- 
tened, fully three fourths of an inch long, and about three 
eighths of an inch thick. From twelve to thirteen hundred 
are contained in a quart, and this quantity of seeds will plant 
a hundred and seventy-five feet of drill, or a hundred and 
forty hills. 

As a string-bean, the variety has little merit ; but as a 
shelled-bean, green or ripe, it is decidedly one of the best of 
the Dwarfs, and well deserving of cultivation. The seeds 
are of large size, pure white, separate readily from the pods, 
and are tender and delicate. 



"White Mar- Plants vigorous, much branched, and inclined 

row. 
White Marrow- to producc runuiug slioots ; flowers white ; pods 

FAT. Dwarf ^ o ' '1 

^k"*^ WHrxE^''" five inches long, nearly three fourths of an inch 
broad, pale green at first, then changing to clear 
yellow, afterwards becoming pure waxen- white, cream-yel- 
low when ripe, and containing five seeds. 

Planted at the commencement of favorable weather, the 
variety blossomed in seven weeks, yielded pods for the table 
in eight Aveeks, and ripened in a hundred and five days. 
When grown for the ripened product, the planting should not 



AMERICAN GAEDEN-BEAN. 465 

be delayed beyond the 20tli of June. Planted at this season, 
or the last week in June, the crop will blossom the first 
week in August, and about the middle of the month, pods 
may be gathered for the table. By the second week in Sep- 
tember, the pods Avill be of sufficient size for shelling ; and, 
if the season be ordinarily favorable, the crop will ripen the 
last of the month. It must not, however, be regarded as an 
early variety, and, when practicable, should be planted before 
the 10th of June. 

The ripe seeds are clear white, ovoid or egg-shaped, nine 
sixteenths of an inch long, and three eighths of an inch 
thick. In size, form, or color, they are scarcely distinguish- 
able from those of the White Running Cranberry. If well 
grown, twelve hundred seeds will measure a quart. 

As a string-bean, the White Marrow is of average quality ; 
but for shelling in the green state it is surpassed by few, if 
any, of the dwarf varieties, as the large seeds not only sep- 
arate readily from the pod, but are remarkably white and 
well flavored. As a garden-bean, it deserves more general 
cultivation. When ripe, it is very farinaceous, of a delicate 
fleshy-white when properly cooked, and by many preferred 
to the Pea-bean. 

In almost every section of the United States, as well as in 
the Canadas, it is largely cultivated for market, and is next 
in importance to the last named for commercial purposes. 

In field culture, it is planted in drills two feet apart, the 
seeds being dropped in groups, three or four together, a foot 
apart in the drills. Some plant in hills two and a half or 
tliree feet apart by eighteen inches in the opposite direction, 
seeding at the rate of forty-four quarts to the acre ; and others 
plant in drills eighteen inches apart, dropping the seeds singly, 
six or eight inches from each other in the drills. 

The yield varies from twenty to thirty bushels to the acre, 
though crops are recorded of nearly forty bushels. 



466 LEGUMINOUS PLANTS. 



Yellow-eyed Plant sixteen to eiofhteen inches hi^h, more 
China. ° ® 

branched and of stronger habit than the Black 

or Red-eyed ; flowers white ; the pods are six inches long, 
nearly straight, pale green while young, cream-white at ma- 
turity, and contain five or six seeds. 

It is an early variety. vSown in May, or at the beginning 
of settled weather, the plants blossomed in six weeks, afforded 
string-beans in seven weeks, pods for shelling in ten or 
eleven weeks, and ripened in ninety days, from the time of 
planting. From sowings made later in the season (the 
plants thereby receiving more directly the influence of sum- 
mer weather), pods were plucked for the table in about six 
weeks, and ripened beans in seventy-five days. Plantings 
for supplying the table with string-beans may be made until 
the last week in July. 

The ripe beans are white, spotted and marked about the eye 
with rusty yellow, oblong, inclining to kidney-shape, more 
flattened than those of the Red or Black-eyed, five eighths 
of an inch long, and three eighths of an inch in breadth. 
Fifteen hundred and fifty are contained in a quart, and will 
plant two hundred feet of drill, or a hundred and fifty hills. 
The plants are large and spreading, and most productive 
when not grown too closely together. 

The Yellow-eyed China is one of the most healthy, vigor- 
ous, and prolific of the Dwarf varieties ; of good quality as 
a string-bean, and, in its ripened state, excellent for baking, 
or in whatever manner it may be cooked. It also ripens its 
seeds in great perfection ; the crop being rarely affected by 
wet weather, or injured by blight or mildew. 

Pole or Running Beans. 

As a class, these are less hardy than the Dwarfs, and are 
not usually planted so early in the season. The common 



AMERICAN GARDEN-BEAN. 467 

practice is to plant in hills three feet or three and a half 
apart ; though the lower growing sorts are sometimes planted 
in drills fourteen or fifteen inches apart, and bushed in the 
manner of the taller descriptions of peas. 

If planted in hills, they should be slightly raised, and the 
stake, or pole, set before the planting of the seeds. The 
maturity of some of the later sorts will be somewhat facili- 
tated by cutting or nipping off the leading runners when they 
have attained a height of four or five feet. 

Plant of healthy, vigorous habit, attaining a California, 
height of six feet and upwards. The flowers are white ; 
the pods are long, comparatively broad and flat, green at 
first, cream-yellow at maturity, and contain from six to 
eight seeds. 

Planted May 20th, the variety blossomed July 12th, green 
pods were plucked for use July 24th, and the crop ripened 
the middle of August. 

The ripe seeds are of a clear ochre-yellow color, broadly 
kidney-shaped, five eighths of an inch long, and three eighths 
of an inch in width. If well grown, one thousand will meas- 
ure a quart ; and this amount of seed will be sufl[icient for a 
hundred hills. 

The California Bean is hardy and productive, yielding its 
long and broad pods in great abundance till destroyed by 
frost. Though much used as a string-bean, it is principally 
valued for the excellent quality of the seeds in their green 
state. 

From reliable authority, the variety is grown to a con- 
siderable extent on the Pacific coast of South America, in 
some parts of California, and also in the Sandwich Islands. 

The true name appears to be wanting. Though it is pop- 
ularly known in this section of the country as the " Cali- 
fornia," the name seems to have been given in accordance 



468 LEGUMINOUS PLANTS. 

with a custom, much too prevalent, of applying the term to 
whatever fruits, flowers, or vegetables may have been origi- 
nally received from the State of California. 

Case-knife. This variety, common to almost every garden, 
is readily distinguished by its strong and tall habit of growth, 
and its broad, deep green, blistered leaves. The flowers are 
white ; the pods are remarkably large, and often measure 
nine or ten inches in length, and nearly an inch in width ; 
they are of a green color till near maturity, when they 
change to yellowish-green, and, when fully ripe, to cream- 
white. A well-formed pod contains eight or nine seeds. 

Early plantings blossomed in seven or eight Aveeks, yielded 
pods for stringing in about ten weeks, green beans in twelve 
or thirteen weeks, and ripened in a hundred and five days. 
Later plantings, with the exclusive advantage of summer 
weather, yielded green pods in seven weeks, pods for shell- 
ing in eight or nine weeks, and ripened in ninety-six days. 
Plantings for the green beans may be made till nearly the 
middle of July, and for the young pods to the 25th of the 
month. 

The ripe seeds are clear white, kidney-shaped, irregularly 
flattened or compressed, often diagonally shortened at one or 
both of the ends, three fourths of an inch long, and three 
eighths of an inch deep. A quart contains about fifteen 
hundred seeds, and will plant a hundred and seventy-five 
hills. 

It is one of the most prolific of the running varieties. As 
a shelled-bean, it is of excellent quality in its green state, 
and when ripe, farinaceous, and well flavored in whatever 
form prepared. The large pods, if plucked early, are 
succulent and tender, but coarser in texture than those of 
many other sorts, and not so well flavored. 

The Case-knife, in its habit and general appearance, much 



AMERICAN GARDEN-BEAX. 469 

resembles the Sabre, or Cimeter, of the French, and per- 
haps is but a sub-variety. Plants, however, from imported 
Sabre-beans, were shorter, not so stocky, a little earlier, and 
the pods, generally, less perfectly formed. 

Plant six feet and upwards in height, of Concord- 

healthy, vigorous habit ; flowers white ; the pods are com- 
paratively short and broad, measuring about four inches in 
lengtli, and three fourths of an inch in breadth ; they are 
green at first, afterwards greenish-yellow, brownish-white at 
maturity, and contain five seeds, which have the form of the 
Horticultural, from which variety the Concord appears to 
have been derived ; these seeds are white with a patch of 
yellowish-drab about the eye, the colored portion of the 
surface being spotted and marked Avith bright rose-red. 

It is one of the earliest of the running sorts. Planted 
May 20th, the variety was in flower July 8th, and began to 
ripen August 10th. 

The young pods are comparatively tough and stringy, and 
less valuable for the table than many other sorts ; but as a 
shelled-bean, green or ripe, it is one of the best of the run- 
ning varieties. The plants are healthy growers, attach them- 
selves readily to the poles, and yield very abundantly ; the 
seeds separate easily from the pods, are farinaceous and of 
pleasant flavor. Recently introduced, and recommended for 
cultivation. 

Stem six feet and upwards in height ; flowers Corn-bean, 
bright lilac ; the pods are five inches and a half long, green 
while young, cream-white at maturity, and contain six or 
seven seeds. 

The variety is late, but remarkable for hardiness and pro- 
ductiveness. The shelled-beans, green or ripe, are little 
used ; the young pods are crisp, succulent, and excellent for 
40 



470 LEGUMINOUS PLANTS. 

the table, and the variety deserves more general cultivation. 
If plucked as fast as they become of suitable size, the plants 
will continue to produce them in abundance for six or eight 
wrecks. 

The ripe seeds are chocolate-brown, somewhat quadrangu- 
lar, flattened, half an inch long, and three eighths of an inch 
broad. In size and form they somewhat resemble grains 
of Indian corn, whence the name. Twelve hundred and 
fifty seeds are contained in a quart, and will plant a hundred 
and twenty-five hills. 

Horticultu- Stem six feet or more in height; flowers 
ral. 
Marbled purplc ', the pods are from five to six inches 

Prague. r»7. r r ^ x 

^"cuLi^uKA^L."^" loQg) nearly three fourths of an inch broad, 
pale green while young, greenish-white streaked 
and blotched with brilliant rose-red when more advanced, 
much contorted, hard, parchment-like and very tenacious of 
their contents when ripe, and enclose five or six seeds. 

Planted at the commencement of the season, the variety 
blossomed in about seven weeks, produced pods for stringing 
in nine weeks, green beans in twelve weeks, and ripened in 
a hundred days. Plantings made during the last week in 
June Avill mature their crop, if the season be favorable. For 
the green beans, plantings may be made until the last of 
June, and for the young pods until the first of July. 

The ripe beans are flesh-white, streaked and spotted with 
bright pink, or red, with a russet-yellow line encircling the 
eye. They are egg-shaped, rather more than half an inch 
in length, and four tenths of an inch in width and depth. 
From the time of ripening, the soft, flesh-like tint gradually 
loses its freshness, and finally becomes cinnamon-brown, the 
variegations growing relatively duller and darker. A quart 
contains about eleven hundred seeds, and will plant a hundred 
and twenty-five hills. 



AMERICAN GARDEX-BEAN. 471 

The Horticultural Bean was introduced into this country 
from England about the year 1825. It has now become very 
generally disseminated, and is one of the most popular of the 
running sorts. As a string-bean, it is of good quality ; 
shelled in its green state, remarkably farinaceous and well 
flavored, and, Avhen ripe, one of the best for baking or stew- 
ing. It is hardy and productive, but is liable to deteriorate 
when raised many years in succession from seed saved in 
the vegetable garden from the scattered pods accidentally 
left to ripen on the poles. To raise good seed, leave each 
year a few hills unplucked, allowing the entire product to 
ripen. 

Stem six or seven feet high, with large, broad Indian Chief. 

Wax-bean. 

foliage and purple flowers ; the pods are five buttkr-beaxv. 

c5 ^ ^ ' r Algerian. 

inches long, nearly as thick as broad, sickle- ^yuk^c.L^^^' 
shaped, green at first, but soon change to a fine, waxen, semi- 
transparent cream-white, — the line marking the divisions 
being orange-yellow. At this stage of growth, the color 
indicates approaching maturity ; but the pods will be found 
crisp and succulent, and are in their greatest perfection for 
the table. When ripe, they are nearly white, much shrivelled, 
and contain six or seven seeds. 

When cultivated for the ripened product, the seed should 
be planted as early in the season as the weather will permit. 
The plants will then blossom in eight or nine weeks, afford 
young pods in about eleven weeks, pods for shelling in 
thirteen or fourteen weeks, and ripen in a hundred and 
twenty-four days. Plantings for green pods may be made 
until the first of July. 

At the time of harvesting, the seeds are deep indigo-blue, 
the hilum being white. They are oblong, often shortened 
abruptly at the ends, half an inch long, nearly the same in 
depth, and three tenths of an inch thick. Fourteen hundred 



472 LEGU^nNOUS PLANTS. 

seeds measure a quart, and will plant a hundred and seventy- 
five hills. 

The Indian-chief Bean is remarkable for its fine, tender, 
succulent, and richly-colored pods, and for these it is well 
worthy of cultivation. They are not only produced in pro- 
fuse abundance, but continue fit for use longer than those 
of most varieties. In moist seasons, they remain crisp and 
tender till the seeds have grown sufficiently to be used in 
the green state. The ripe seeds arc of little value. 

The real merits of the variety appear to be little known ; 
yet of all the running sorts cultivated for the green pods, it 
must be classed as one of the best. 

Mottled Plant six feet and upwards in height, but 

Case-knife. 

much less stocky and vigorous than the true 

Case-knife ; the foliage is also smaller, and less wrinkled 

or blistered ; the flowers are white, stained or clouded with 

purple ; the pods have the form of those of the Case-knife, 

but are neither so long nor so broad. 

The variety is comparatively early. Planted May 30th, 
the vines blossomed July 17th, green pods were plucked 
July 26th, and the crop ripened the middle of August, or 
in eighty days from the time of planting. 

The seeds are strongly kidney-shaped, white or cream- 
white striped and spotted with bluish-slate, and of the size 
of those of the White Case-knife. 

Though less productive than the last named, it is nearly 
two weeks earlier, and the green pods are more succulent 
and tender. The seeds separate easily from the pods, and 
in their green state are esteemed for mildness and delicacy 
of flavor. 



Mottled A comparatively stronj^-j^rowm"^, but not tall 

Cranberry. . ^ "^ o o o^ 

stbinqless. variety. The flowers are white ; the pods are 



AMERICAN GARDEN-BEAN. 473 

short and broad, four ioches and a half long, three fourths 
of an inch wide, yellow at maturity, and contain four or five 
seeds. 

If planted early, the variety will blossom in seven weeks, 
yield pods for the table in eight or nine weeks, green beans 
in eleven Aveeks, and ripen in a hundred days. When 
planted after settled warm weather, it will ripen in ninety 
days. 

The ripe seeds are white, the eye surrounded with a broad 
patch of purple, which is also extended over one of the 
ends ; they arc of a rounded-oval form, half an inch long, 
and three eighths of an inch in width and thickness. A 
quart contains fourteen hundred and fif:y seeds, and will 
plant a hundred and fifty hills. As the plants are of dwarf- 
ish character, the seeds are sometimes sown in drills, a 
quart being required for two hundred feet. 

The Mottled Cranberry is moderately productive, and the 
young pods are tender and well flavored ; the seeds, while 
green, are farinaceous, and, though of good quality when 
ripe, arc but little used. 

Plant branching, healthy, and vigorous, six Mottled 

Prolific, 
feet or more in height ; flowers purple ; the 

pods are four inches and a half long, usually produced in 
pairs, green at first, washed with purple when more ad- 
vanced, light brown at maturity, and contain six seeds. 

It is a late variety. Plantings made during the first of 
the season will not produce pods for use until the last of 
July, or beginning of August ; but, if these are plucked as 
they become of suitable size, the plants will continue in 
bearing until destroyed by frost. 

The ripe beans are drab, thickly and minutely spotted with 
black, and also distinctly marked with regular lines of the 
same color. They are of an oblong form, flattened, often 
40* 



474 LEGUMINOUS PLANTS. 

squarely or diagonally shortened at the ends, nearly half an 
inch in length, and three tenths of an inch in width. A 
quart contains thirty-one hundred seeds, and will plant about 
three hundred hills. 

As a shelled-bean, in its green or ripened state, the variety 
has little merit. Its recommendations are its fine, tender 
pods, its remarkable productiveness, and its uniformly 
healthy habit. 

Predhomme. Introduced from France. Plant four or five 

Vil. 

feet high, with broad, deep green, blistered foli- 
age, and white flowers ; the pods are nearly cylindrical, three 
inches long, green while young, cream-white when ripe, and 
contain from six to eight seeds, set very closely together. 

The ripe beans are dull white, veined, oblong, often short- 
ened at the ends, a third of an inch long, and nearly a fourth 
of an inch in width and thickness. A quart contains about 
thirty-five hundred seeds, and will plant three hundred and 
fifty hills. 

Early plantings blossomed in eight weeks, afforded pods 
for the table in about ten weeks, and ripened in a hundred 
and eight days. It may be planted for its green pods to the 
first of July. 

It is of little value as a shelled-bean in its green state. 
When ripe, it is of good quality, and, as a string-bean, one 
of the best, the pods being very brittle, succulent, and fine 
flavored. They remain long upon the plants without becom- 
ing tough and hard, and are tender, and good for use, until 
almost ripe. On account of their thin and delicate character, 
the seeds, in unfavorable seasons, are often stained and other- 
wise injured by dampness at the time of ripening. 



Princess. A French variety. Plant six feet or more in 

Vil. ... 

height, Tvith lively green foliage and white 



AMERICAN GARDEN-BEAN. 475 

flowers ; the pocls are five inches long, pale green while 
young, yellow at maturity, and contain six or seven, and 
sometimes eight, seeds. 

The ripe bean is white, egg-shaped, two fifths of an inch 
long, and a fourth of an inch thick. Nearly three thousand 
are contained in a quart, and will plant three hundred and 
fifty hills. 

The variety somewhat resembles the Predhomme ; but the 
seeds are larger and brighter, the pods are longer, the seeds 
are less close in the pods, and it is some days earlier. It 
ripens in about three months from the time of planting. A 
good sort for stringing, and of excellent quality when ripe. 

This is one of the oldest and most familiar Ked Cran- 
berry, 
of garden-beans, and has probably been longer 

and more generally cultivated in this country than any other 

variety. 

The plants are five or six feet high, of medium strength 
and vigor ; flowers pale lilac. The pods are quite irregular 
in form, — often reversely curved, or sickle-shaped ; four 
inches and a half long ; yellowish-green while young ; 
clear white when suitable for shelling ; yellowish-white, 
shrivelled, and contorted, when ripe ; and contain five or 
six seeds. 

Its season is intermediate. Planted the 10th of May, 
the variety blossomed in seven weeks, yielded young pods in 
nine weeks, green beans in eleven weeks, and ripened in 
ninety-five days. In favorable seasons, the crop will ripen 
if the seeds are planted the last of June ; but, for the young 
pods or for green beans, plantings may be made to near the 
middle of July. 

Seeds clear, deep purple, the hilum white, round-ovoid, 
slightly compressed, half an inch long, and about three 
eighths of an inch in depth and thickness. Fourteen hun- 



476 LEGUMINOUS PLANTS. 

dred and fifty seeds are contained in a quart, and will plant 
a hundred and fifty hills. 

It is a hardy and productive variety, principally grown as 
a string-bean. The pods are succulent and tender; and 
these qualities are retained to a very advanced stage of 
growth, or until quite of suitable size for shelling. The dark 
color of the bean, which is to some extent imparted to the 
pods in the process of cooking, is by some considered an 
objection, and the White Cranberry, though perhaps less 
prolific, is preferred. As a shelled-bean, it is of good qual- 
ity in its green state, but in its ripened state little used, 
though dry and farinaceous. 

Red Orleans, Five to six feet high ; flowers white ; the 
LEA-Ns. pods are sickle-shaped, five inches long, green 
when young, often tinged Avith red when more advanced, 
yellow at full maturity, and contain five or six seeds, packed 
closely together. 

It is one of the earliest of the running varieties. Spring 
plantings blossomed in about seven weeks, afforded pods for 
the table in eight weeks, green beans in eleven weeks, and 
ripened in eighty-five days. Planted later in the season, 
pods sufficiently large for stringing were gathered in six 
weeks, and the crop began to ripen in about seventy days. 
As a string-bean, the variety may be planted until the first 
of August. 

At the time of harvesting, the ripe seeds are of a bright 
blood-red color, but change rapidly by age to brownish-red. 
They are of an oblong form, often squarely or diagonally 
shortened at the ends by contact with each other in the pods, 
half an inch long, and three tenths of an inch broad. A 
quart, which contains nearly twenty-four hundred seeds, will 
plant about two hundred and seventy-five hills. 

The Red Orleans is quite prolific, and a desirable sort for 



AMERICAN GARDEN-BEAN. 477 

soups and stews. The young pods are tender and well fla- 
vored ; but its remarkable precocity must be considered its 
chief recommendation. 

French writers describe the ripe seeds as exceeding the 
above dimensions ; but specimens received from Paris seeds- 
men correspond in size, form, and color with the description 
before given. 

Plant seven feet and upwards in height, wdth Kliode island 

Butter, 
large, broad, deep green, wrinkled foliage ; 

flowers rose-white ; the pods are six inches long, nearly 

three fourths of an inch broad, green while young, paler 

when more advanced, cream-white and much shrivelled 

when ripe, and contain seven seeds. 

If planted early in the season, green pods may be plucked 
for the table in nine or ten weeks, pods for shelling in twelve 
Aveeks, and the crop will ripen in a hundred and twenty-three 
days. Planted early in June, the pods will generally all 
ripen ; but, if the planting is delayed to the last of the 
month, the crop will but partially mature, unless the season 
prove more than usually favorable. The vines will, how- 
ever, yield a plentiful supply of pods, and also of green 
beans. 

The seeds, at maturity, are cream-yellow, with well- 
defined spots and stripes of deep yellowish-buff. They are 
broad-kidney-shaped, flattened, five eighths of an inch long, 
and nearly half an inch broad. The cream-yellow gradually 
changes by age to brown, and the markings become rela- 
tively darker. Fourteen hundred seeds are contained in a 
quart, and will plant a hundred and fifty hills. 

The variety yields abundantly, and the large pods are 
tender, succulent, and excellent for table use. The beans, 
in their green state, are of good quality, though little used 
when ripe. 



478 LEGUMINOUS PLANTS. 

Sabre, or Stem seven or eight feet hiofh : leaves broad, 

Cimeter. & e ' -> 

large, deep green, and much wrinkled or cor- 
rugated ; flowers white ; the pods are large, broad, and thin, 
curved at the ends in the form of a sabre, or cimeter, green 
when young, cream-white when ripe, and contain eight beans. 

The variety blossomed in eight weeks, afforded young 
pods for the table in ten weeks, green beans in eleven weeks, 
and ripened in a hundred days, from the time of planting. 
Sown in June, the crop matured in ninety days. Plantings 
for the green seeds may be made till the last of June, and 
for the young pods to the middle of July. 

The ripe seeds are clear white, kidney-form, three fourths 
of an inch long, and three eighths of an inch broad. Six- 
teen hundred are contained in a quart, and will plant a 
hundred and sixty hills. 

The Sabre Bean is remarkably productive ; the young pods 
are crisp and tender, excellent for table use, and good for 
pickling ; the seeds, green or dry, are farinaceous, and of 
delicate flavor and appearance. 

In height and foliage, size and form of the pods, color and 
size of the ripe seeds, it resembles the Case-knife. The 
principal difference between the varieties is in the earlier 
maturity of the Sabre. 

Soissons. Introduced from France. Stem six feet or 

Vtl. 

more high ; foliage large, broad, wrinkled ; 

flowers white ; the pods are eight inches long, three fourths 
of an inch broad, sword-shaped, yellowish-green when near 
maturity, yellowish-white when ripe, and contain six or 
seven seeds. 

The variety requires the whole season for its full perfec- 
tion. If planted early, it blossoms in nine weeks, produces 
young pods in eleven weeks, and ripens off in gradual suc- 
cession till the plants are destroyed by frost. If cultivated 



AMERICAN GARDEN -BEAN. 479 

for its young pods, plantings may be made to the last week 
in June. 

The ripe seeds are remarkably large, — often measuring 
nearly an inch in length, and half an inch in breadth, — pure, 
glossy white, kidney-shaped, and generally irregularly com- 
pressed. Seven hundred are contained in a quart, and will 
plant about eighty hills. 

The young pods, while quite young and small, are crisp 
and tender, and the ripe seeds are farinaceous and well 
flavored. It is also an excellent sort for shelling in the 
green state ; but the plants are not hardy, and thrive well 
only in warm soil and sheltered situations. Under ordinary 
culture, many of the pods are imperfect, and frequently con- 
tain but two or three seeds. 

Stem five or six feet high ; flowers white ; 'White Cran- 
berry, 
the pods are five inches and a half long, pale 

green while young, striped and marbled with red when near 

maturity, yellowish-buff when ripe, and contain five or six 

beans. 

It is not an early variety. From plantings made at the 
usual season, young pods were gathered in about nine 
weeks, pods for shelling green in twelve weeks, and ripened 
beans in a hundred and five days. For stringing, or for 
shelling in a green state, the variety may be planted the first 
of July ; but in ordinary seasons few of the pods will reach 
maturity. 

The ripe seeds are white, egg-shaped, sometimes nearly 
spherical, half an inch long, and three eighths of an inch 
in breadth and thickness. In size, form, and color, they 
strongly resemble the Dwarf White Marrow, and are not 
easily distinguished from the seeds of that variety. About 
twelve hundred and fifty are contained in a quart, and will 
plant a hundred and twenty-five hills. 



480 LEGUMINOUS PLANTS. 

The White Cranberry is hardy, yields well, and the young 
pods are tender and well flavored. For shelling green, it is 
decidedly one of the best of all varieties, and for baking, or 
otherwise cooking, is, when ripe, fully equal to the Pea-bean 
or \yhite Marrow. 

Wild-goose. Plant seven or eight feet high, of healthy, 
vigorous habit ; flowers bright purple ; the pods are sickle- 
shaped, pale green at first, cream-yellow streaked and 
marbled with purple Avhen ripe, and contain six seeds, 
closely set together. 

The variety requires the entire season for its full perfec- 
tion. When planted early, it will blossom in nine Aveeks, 
produce young pods in eleven weeks, green beans in thirteen 
weeks, and ripen in a hundred and twenty days. If planted 
and grown under the influence of summer weather, the plants 
will blossom in seven weeks, yield young pods in nine weeks, 
green beans in twelve weeks, and ripen in a hundred days. 
Plantings for the green seeds may be made to the middle of 
June, and for the young pods to the first of July. 

The ripe beans arc pale cream-white, spotted with deep 
purplish-black (the cream-white gradually changing by age 
to cinnamon brown), round-ovoid, four tenths of an inch long, 
and about three eighths of an inch in width and thickness. 
A quart contains nearly seventeen hundred seeds, and will 
plant two hundred hills. 

The variety has been long cultivated both in Europe and 
this country. It is liardy and productive. The young pods 
are of fair quality, and the seeds, green or ripe, are excellent 
for table use, in whatever form prepared. 



Yellow Cran- Five to six feet hi"^h, with yellowish-green 
berry. , n ^ J o 

foliage and pale purple flowers ; the pods are 
five inches long, three fourths of an inch broad, often sickle- 



ASPARAGUS-BEAN. 481 

shaped ; pale green at first ; cream-yellow, shrivelled, and 
irregular in form, like those of the Red variety, at maturity, 
and contain five or six seeds. 

It is a few days later than the White Cranberry, and nearly 
two weeks later than the Red. Planted at the commence- 
ment of the season, it blossomed in eight weeks, yielded pods 
for the table in about ten weeks, pods for shelling in twelve 
or thirteen weeks, and ripened in a hundred and ten days. 
Early summer plantings blossomed in seven weeks, produced 
pods for the table in less than nine weeks, and ripened in 
about a hundred days. When grown for the ripened crop, 
it should have the advantage of the entire season ; but, 
when cultivated for its young pods, plantings may be made 
till the first of July. 

The seeds are yellow, with a narrow, dark line encircling 
the hilum, round-ovoid, half an inch long, and three eighths 
of an inch in breadth and thickness. Thirteen hundred and 
fifty are contained in a quart, and will plant a hundred and 
twenty-five hills. 

The variety is hardy and prolific, of good quality as a 
string-bean, or for shelling in the green state. When ripe, 
the seeds are nearly equal to the White Marrow for baking, 
though the color is less agreeable. 



ASPARAGUS-BEAN. 

Long-podded DoHchos. DoHchos sesquipedalis. 
The Asparagus-bean, in its manner of growth, inflores- 
cence, and in the size and character of its pods, is quite 
distinct from the class of beans before described. It is a 
native of tropical America, and requires a long, warm sea- 
son for its full perfection. 

The stem is from six to seven feet high ; the leaves are 
41 



482 LEGUMINOUS PLANTS. 

long, narrow, smooth, and shining ; the flowers are large, 
greenish-yellow, and produced, two or three together, at the 
extremity of quite a long peduncle ; the pods are nearly 
cylindrical, pale green, pendent, and grow with remarkable 
rapidity, — Avhen fully developed, they are eighteen or twenty 
inches long, and contain eight or nine seeds. 

These should be sown as early in spring as the appearance 
of settled warm weather, and the plants will then blossom in 
ten or eleven weeks, afford pods for use in fourteen weeks, 
and ripen off their crop in gradual succession until destroyed 
by frost. 

The ripe seeds are cinnamon-brown, with a narrow, dark 
line about the hilum ; kidney-shaped, half an inch long, and 
a fourth of an inch broad. Nearly four thousand are con- 
tained in a quart, and will plant four hundred and fifty 
hills. 

The seeds are quite small, and are rarely eaten, either in a 
green or ripe state. The variety is cultivated exclusively 
for its long, peculiar pods, which are crisp, tender, of good 
flavor, and much esteemed for pickling. It is, however, 
much less productive than many of the rimning kinds of 
garden-beans, and must be considered more curious than 
really useful. 

A species or variety, known as the Chinese Long Pod, pro- 
duces pods of much greater length, often measuring nearly 
three feet. 



LIMA BEAN. 

Phaseolus lunatus. 

Stem ten feet or more in height ; leaves comparatively 

long and narrow, smooth and shining ; flowers small, green- 

ish-yelloAv, in spikes ; the pods are four inches and a half 

long, an inch and a quarter broad, much flattened, green 



LIMA BEAN. 483 

and wrinkled while young, yellowish when ripe, and con- 
tain three or four beans. 

The Lima is one of the latest, as well as one of the most 
tender, of all garden-beans, and seldom, if ever, entirely 
perfects its crop in the Northern States. Little will be 
gained by very early planting, as the seeds are not only 
liable to decay before vegetating, but the plants suffer greatly 
from cold, damp weather. In the Northern and Eastern 
States, the seeds should not be planted in the open ground 
before the beginning of May ; nor should the planting be 
delayed beyond the tenth or middle of the month. In ordi- 
nary seasons, the Lima Bean w411 blossom in eight or nine 
weeks, and pods may be plucked for use the last of August, 
or beginning of September. Only a small proportion of the 
pods attain a sufficient size for use ; a large part of the crop 
being prematurely destroyed by frost. 

The ripe seeds are dull white or greenish-white, with veins 
radiating from the eye ; broad-kidney-shaped, much flattened, 
seven eighths of an inch long, and two thirds of an inch 
in width. A quart contains about seven hundred seeds, and 
will plant eighty hills. 

The pods are tough and parchment-like in all stages of 
their growth, and are never eaten. The seeds, green or ripe, 
are universally esteemed for their peculiar flavor and excel- 
lence, and by most persons are considered the finest of all 
the garden varieties. If gathered when suitable for use in 
their green state, and dried in the pods in a cool and shaded 
situation, they may be preserved during the winter. When 
required for use, they are shelled, soaked a short time in 
clear water, and cooked as green beans ; thus treated, they 
will be nearly as tender and well flavored as when freshly 
plucked from the plants. 

The seeds are sometimes started on a hot-bed, in thumb- 
pots, or on inverted turf, or sods, cut in convenient pieces. 



484 LEGUMINOUS PLANTS. 

and about the last of May, if the weather is warm and 
pleasant, transplanted to hills in the open ground. 

By the following method, an early and abundant crop may 
be obtained in comparatively favorable seasons : — 

" As soon in spring as the weather is settled, and the soil 
warm and in good working condition, set poles about six feet 
in length, three feet apart each way, and plant five or six 
beans in each hill, — being careful to set each bean with its 
germ downward, and covering an inch deep. After they 
have grown a while, and before they begin to run, pull up 
the weakest, and leave but three of the most vigorous plants 
to a hill. As these increase in height, they should, if neces- 
sary, be tied to the stakes, or poles, using bass-matting, or 
other soft, fibrous material, for the purpose. When they 
have ascended to the tops of the poles, the ends should be 
cut or pinched off, as also the ends of all the branches, 
whenever they rise above that height. This practice checks 
their liability to run to vines, and tends to make them blos- 
som earlier, and bear sooner and more abundantly, than they 
otherwise would do." 

When cultivated in the vicinity of the Sieva, the varieties 
readily intermix or hybridize ; and unless a fresh supply of 
seed is procured every year or two, the Lima rapidly de- 
generates. If raised for a succession of years, in northern 
latitudes, from seeds of northern growth, the variety gradu- 
ally becomes earlier ; but the plants decline in stockiness and 
vigor, and the pods and seeds yearly decrease in size, until 
the Lima is little, if at all, superior to some of the improved 
forms of the Sieva. 

Plants from seeds of southern growth are generally healthy 
and vigorous, and produce beans of remarkable size and ex- 
cellence ; but the pods develop slowly, and comparatively few 
reach full maturity. 

In tropical climates, the Lima Bean is perennial. 



SCARLET-RUNNER. 485 

A sub-variety of the Common Lima, differing Green Lima, 
principally in the pea-green color of the seeds. 

As generally found in the market, the seeds of the Com- 
mon and Green Lima are more or less intermixed. By 
some, the Green is considered more tender, and thought to 
remain longer on the plants without becoming hard, than the 
White. The habits of the plants are the same, and there is 
no difference in the season of maturity. A careful selection 
of seeds for planting, and skilful culture, would undoubtedly 
give a degree of permanency to this difference in color, 
which appears to be the principal, if not the only, point of 
variation. 

This, like the Green, is a sub-variety of Mottled 

Lima, 
the Common Lima. The ripe seeds are dull- 
white, or greenish- white, mottled and clouded with purple. 

In the habit of the plant, in the foliage, pods, form, or 
size of the seeds, or season of maturity, there are no marks 
of distinction when compared with the Common Lima. 



SCARLET-RUNNER. 

Phaseolus multiflorus. 

From South America. Though nearly allied to the Com- 
mon Kidney-bean, it is considered by botanists a distinct 
species, differing in its inflorescence, in the form of its pods, 
and particularly in the fact that the cotyledons, or lobes of 
the planted seed, do not rise to the surface of the ground in 
the process of germination. It is, besides, a perennial plant. 
The roots are tuberous, and, though small, not unlike those 
of the Dahlia. 

If taken up before frost in the autumn, they may be pre- 
served in a conservatory, or warm parlor or sitting-room, 
41* 



486 LEGUMINOUS PLANTS. 

during winter, and reset in the open ground on tlie approach 
of warm weather, when new shoots will soon make their 
appearance, and the plants will blossom a second time early 
and abundantly. 

The plants are twelve feet or more in height or length, 
with deep green foliage and brilliant scarlet flowers ; the 
latter being produced in spikes, on long footstalks. The pods 
are six inches long, nearly an inch broad, somewhat hairy 
while young, sickle-shaped and wrinkled when more ad- 
vanced, light reddish-broAvn when ripe, and contain four or 
five seeds. 

It requires the whole season for its perfection, and should 
be planted as early as the weather will admit. The plants 
will then blossom in seven or eight weeks, produce young 
pods in nine weeks, green seeds in twelve weeks, and ripen 
in a hundred and fifteen days. 

The ripe seeds are lilac-purple, variegated with black, or 
deep purplish-brown, — the edge, or border, little, if any, 
marked ; liilum long and white ; form broad-kidney-shaped ; 
size large, — if well grown, measuring seven eighths of an 
inch long, six tenths of an inch broad, and three eighths of 
an inch thick. About five hundred and fifty are contained in 
a quart, and will plant eighty hills. 

In this country, it is usually cultivated as an ornamental, 
climbing annual ; the spikes of rich, scarlet flowers, and its 
deep green foliage, rendering the plant one of the most showy 
and attractive objects of the garden. 

Though inferior to some of the finer sorts of garden-beans, 
its value as an esculent has not been generally appreciated. 
The young pods are tender and well flavored ; and the seeds, 
green or ripe, are much esteemed in many localities. " In 
Britain, the green pods only are used ; on the Continent, the 
ripened seeds are as much an object of culture ; in Holland, 
the Runners are grown in every cottage-garden for both pur- 



SCARLET-RUNNER. 487 

poses ; while in France and Switzerland, they are grown 
chiefly for the ripened seeds. In England, they occupy a 
place in most cottage-gardens, and are made both ornamental 
and useful. They cover arbors, are trained over pales and 
up the walls of cottages, which they enliven by the bright- 
ness of their blossoms, while every day produces a supply 
of wholesome and nutritious food for the owner. The 
French, now enthusiastically fond of this legume, at one 
time held it in utter detestation." 



A sub-variety of the Scarlet-runner, with Painted 

Lady-run- 
variegated flowers, the upper petals being ner. 

scarlet, the lower white. The ripe seeds are paler, and 

the spots and markings duller. Cultivation and uses the 



A variety of the Scarlet-runner. The plants "White-Bun- 
are less vigorous, the pods are longer and less 
wrinkled, and the flowers and seeds pure white. 

The green pods are used in the same manner as those of 
the Scarlet-runner, and are similar in texture and flavor ; 
but the shelled-beans, either green or ripe, are generally con- 
sidered superior to those of the Scarlet variety. They are 
sometimes seen in vegetable markets under the name of the 
" Lima," and are probably often cultivated, as well as pur- 
chased and consumed, as the Lima. The White-runner 
beans, however, are easily distinguished by their greater 
thickness, more rounded form, and especially by their uni- 
form whiteness. 



488 LEGUMINOUS PLANTS. 

SIEVA. 

Carolina. Saba. "West-Indian. Small Lima. Carolina Sewee. 
Phaseolus lunatus var. 

The Sieva is a variety of the Lima, and attains a height 
of ten or twelve feet. The leaves and flowers resemble those 
of the Common Lima. The pods, however, are much smaller, 
and remarkable for their uniform size, generally measuring 
three inches in length, and about seven eighths of an inch in 
width ; they are green and wrinkled while young, pale yel- 
lowish-brown when ripe, and contain three, and sometimes 
four, seeds. 

Though several days earlier than the Lima, the Sieva 
Bean requires the whole season for its complete maturity ; 
and even when planted early, and receiving the advantage of 
a warm summer and a favorable autumn, it is seldom fully 
perfected in the Northern States ; for, though much of the 
crop may ripen, a large portion, almost invariably, is prema- 
turely destroyed by frost. 

The variety blossomed in eight weeks from the time of 
planting, afforded pods for shelling in twelve weeks, and 
ripened from near the middle of September till destroyed by 
frost. 

The seeds are white or dull yellowish-white, broad-kid- 
ney-shaped, much flattened, five eighths of an inch long, and 
nearly half an inch broad. A quart contains about sixteen 
hundred, and will plant a hundred and fifty hills. 

The Sieva is one of the most productive of all varieties. 
The young pods, however, are tough and hard, and are 
never eaten. The beans, in their green or ripe state, are 
similar to the Lima, and are nearly as delicate and richly 
flavored. It is from two to three weeks earlier than the last 
named, and would yield a certain abundance in seasons when 
the Lima would uniformly fail. As a shelled-bean, green or 



CHICK-PEA. 489 

dry, it must be classed as one of the best, and is recommended 
for cultivation. 

A sub-variety of the Common Sieva ; the Mottled 

Sieva. 
principal, if not the only, mark of distinction is 

in the variegated character of the seeds, which are dull- 
white, spotted and streaked with purple. 

It is sometimes described as being earlier than the Com- 
mon variety ; but, from various experiments in the cultiva- 
tion of both varieties, there appears to be little if any differ- 
ence in their seasons of maturity. The color and form of 
the flower are the same as the Sieva ; the pods are of the 
same size and shape, and the leaves have the same elongated 
form, and smooth, glossy appearance. 

Mr. John M. Ives states that the variety originated in 
Danvers, Essex County, Mass. 



CHICK-PEA. 

Egyptian Pea. Cicer arietinum. 

The Chick-pea is a hardy, annual plant, originally from 
the south of Europe, but also indigenous to the north of 
Africa and some parts of Asia. The stem is two or three 
feet high, erect and branching ; the leaves are pinnate, with 
from six to nine pairs of oval, grayish, toothed leaflets ; the 
flowers resemble those of the Common Pea, and are pro- 
duced on long peduncles, generally singly, but sometimes 
in pairs ; the pods are about an inch long, three fourths of 
an inch broad, somewhat rhomboidal, hairy, inflated or 
bladder-like, and contain two or three globular, wrinkled, 
pea-like seeds. 

Sowing and Cultivation. — The seed should be sown in 
April, in the manner of the Garden-pea ; making the drills 



490 LEGUMINOUS PLANTS. 

about three feet apart, an inch and a half deep, and dropping 
the seeds two inches asunder in the drills. All the culture 
required is simply to keep the ground between the rows free 
from weeds. The crop should be harvested before the com- 
plete maturity of the seeds. 

Use. — " The Peas, though not very digestible, are largely 
employed in soups, and form the basis of the 'puree aux 
croutons, or bread and pea soup, so highly esteemed in 
Paris.'' They are also extensively used, roasted and ground, 
as a substitute for coifee. 

There are three varieties, as follow : — 



Ked Chick- A variety with rose-colored flowers, and red 

pea. 

or brownish-red seeds. 



'White Chick- Both the flowers and seeds white ; plant 
pea. 

similar to those of the other varieties. 



Yellow This variety has white blossoms and yellow 

Chick-pea. 

seeds. The plant, in height, foliage, or general 

habit, differs little from the White or the Red-seeded. 



CHICKLING VETCH. Lmv. 
Lentil, of Spain. Cultivated Lathyrus. Lathyrus sativus. 
Stem three or four feet high or long, attaching itself to 
trellises, branches, or whatever may be provided for its sup- 
port, in the manner of Peas ; the leaves are small and grass- 
like ; the flowers are solitary, smaller than those of the 
Common Pea, and generally bright blue ; the pods are an 
inch and a half long, three fourths of an inch broad, flat- 
tened, winged along the back, and enclose two compressed 
but irregularly shaped seeds, of a dun or brownish color, and 
pleasant flavor. 



ENGLISH BEAN. 491 

Cultivation and Use. — The seeds are sown at the time 
and in the manner of the taller kinds of Garden-peas. The 
plant is principally cultivated for its seeds, the flour of which 
is mixed with that of wheat or rye, and made into bread. 
It is also fed to stock ; and, in some localities, the plants are 
given as green food to horses and cattle. 

"In 1671, its cultivation and use were prohibited on ac- 
count of its supposed pernicious properties, as it was thouo-ht 
to induce rigidity of the limbs, and to otherwise injuriously 
affect the system." 

A variety with white flowers and seeds. The "White-flow- 
foliage is also much paler than that of the Com- ling Vetch. 
mon Chickling Vetch. 

Other species of the genus also produce farinaceous seeds 
suitable for food, but in too small quantities to admit of 
being profitably cultivated in this country. 



ENGLISH BEAN. 

Horse-bean. Garden-bean of the English. Vicia faba. 

The English Bean differs essentially from the Common 
American Garden or Kidney Beau usually cultivated in this 
country, and is classed by botanists under a different genus, 
and not as a distinct species, as intimated in the " American 
Gardener." Aside from the great difference in their general 
appearance and manner of growth, the soil, climate, and 
mode of cultivation, required by the two classes, are very 
dissimilar ; the American Garden-bean thrives best in a. 
light, warm soil, and under a high temperature, and the 
English Bean in stiff, moist soil, and in cool, humid seasons. 

The English Bean is a native of Egypt, and is said to be 
the most ancient of all the now cultivated esculents. It is 



492 



LEGUMINOUS PLANTS. 



an annual plant, with an upright, smooth, four-sided, hollow 
stem, dividing into branches near the ground, and growing 
from two to four feet and upwards in height. The leaves 
are alternate, pinnate, and composed of from two to four 
pairs of oval, smooth, entire leaflets ; the flowers are large, 

nearly stemless, purple 
or white, veined and 
spotted with purplish- 
black ; the pods are large 
and downy ; the seeds 
are rounded, or reniform, 
flattened, and vary to a 
considerable extent in 
size and color in the dif- 
ferent varieties, — they 
will vegetate until more 
than five years old. 

Soil and Planting. — 
As before remarked, the 
English Bean requires a 
moist, strong soil, and 
a cool situation ; the 
principal obstacles in the 
way of its successful cul- 
tivation in this coun- 
try being the heat and 
drought of the summer. 
The seeds should be 
planted early, in drills 
two feet asunder for the smaller-growing varieties, and 
three feet for the larger sorts, — dropping them about six 
inches from each other, and covering two inches deep. A 
quart of seed will plant about a hundred and fifty feet of 
row or drill. 




English Bean. 



ENGLISH BEAN. 493 

Cultivation. — " When the plants have attained a height 
of five or six inches, they are earthed up slightly for support, 
and, when more advanced, they are sometimes staked along 
the rows, and cords extended from stake to stake to keep the 
plants erect. When the young pods appear, the tops of the 
plants should be pinched off, to throw that nourishment, 
which would be expended in uselessly increasing the height 
of the plant, into its general system, and consequently in- 
crease the bulk of crop, as well as hasten its maturity. This 
often recommended operation, though disregarded by many, 
is of very signal importance." — Mclnt. 

Talcing the GrojJ. — The pods should be gathered for use 
when the seeds are comparatively young, or when they are 
of the size of a marrowfat pea. As a general rule, all vege- 
tables are most tender and delicate when young ; and to few 
esculents does this truth apply with greater force than to the 
class of plants to which the English Bean belongs. 

Use. — The seeds are used in their green state, cooked 
and served in the same manner as shelled kidney-beans. 
The young pods are sometimes, though rarely, used as 
string-beans. 

Varieties. — 

Plant from four to five feet high, dividing Dutch Long 
into two or three branches ; flowers white ; the 
pods are horizontal, or slightly pendulous, six or seven inches 
long, about an inch in width, three fourths of an inch thick, 
and contain five or six large white or yellowish-white seeds. 

The variety is not early, but prolific, and of good quality. 

A remarkably dwarfish, early variety, much Dwarf Fan, 

•^ . . or Cluster. 

employed in forcing:. The stem is about a foot early dwakf. 

^ '' ° Bog-bean. 

high, and separates near the ground into two 
or three branches ; the flowers are white ; the pods, which 
42 



494 LEGUMINOUS PLANTS. 

are produced in clusters near the top of the plant, are almost 
cylindrical, three inches long, three fourths of an inch thick, 
and contain three or four small, oblong, yellow seeds. 

It is one of the smallest and earliest of the English Beans, 
and yields abundantly. 

Early Dwarf Plant sixteen inches hio:h, separatino^ into 
Crimson- . _ n 5 r o 

seeded. two or three divisions, or branches ; the flowers 

"Vilmorin's 

^Y^KK Red- resemble those of the Common varieties, but 

SEEDED. ' 

are somewhat smaller ; the pods are erect, three inches and 
a half long, three fifths of an inch wide, half an inch thick, 
and contain three or four seeds, closely set together, and 
nearly as large in diameter as the pod. 

The ripe seeds are bright brownish-red or crimson, thick, 
shortened at the back, and depressed at the sides. Six hun- 
dred and fifty will measure a quart. 

The variety is principally esteemed for its dwarfish habit 
and early maturity. 

Early Maza- This variety, though originally from Maza- 
eaely Malta, gau, ou the coast of Africa, is one of the 
hardiest sorts now in cultivation. Stem from two to three 
feet high, and rather slender ; pods four to five inches long, 
containing four or five whitish seeds. 

The Early Mazagan is much less productive than many 
other sorts ; but its hardiness and earliness have secured it a 
place in the garden, and it has been cultivated more or less 
extensively for upwards of a century. 



Evergreen This variety ffrows from three to four feet 

Long Pod. . -^ * 

Mcint. high. The pods are long, somewhat flattened. 

Green Genoa. . « 

green^long and generally contam four rather small, oblong, 

green seeds. It is an excellent bearer, of good 

quality, and but a few days later than the Common Long 



ENGLISH BEAN. 495 

Pod. The variety is much esteemed on account of the fine 
green color of the beans, which, if gathered at the proper 
time, retain their green color when dressed. 

In planting, make the drills three feet apart, and two 
inches and a half deep, and allow two plants for each linear 
foot. 

From two to two feet and a half high ; the Green China, 
pods are long, cylindrical, and contain three or four beans, 
which remain of a green color when dry. It is recom- 
mended for its great productiveness and late maturity. 

Plant about three feet and a half high, usu- Green Juii- 

enne. Vil. 
ally divided into four branches ; the pods are 

erect, four inches long, three fourths of an inch thick, and 

contain two or three small, oblong, green seeds. 

Early and of good quality. 



Stem three feet high, separating into two, Green "Wind- 
sor, 
and sometimes three, branches ; the flowers are tokee. 

white ; the pods are erect, often horizontal, four inches and a 

half long, an inch and a quarter wide, and contain three 

large, green, nearly circular, and rather thick seeds. 

The latter retain their fresh, green color till near maturity, 
and, to a considerable extent, when fully ripe, and on this 
account are found in the market, and used at table, after 
most other varieties have disappeared. 

The variety resembles the Common Broad Windsor ; but 
the seeds are smaller, and retain their green color after 
maturity. Eleven or twelve well-developed seeds will weigh 
an ounce. 

o n -. /» n , . , /I Horse-bean, 

btem from three to five feet high ; flowers Low. 

variable in color ; the ripe seeds are from a faba vulgaris 

' -t^ ARVKX8IS. 



496 LEGUMINOUS PLANTS. 

half to five eighths of an inch in length by three eighths in 
breadth, generally slightly compressed on the sides, and fre- 
quently a little hollowed or flattened at the end, of a whitish 
or light brownish color, occasionally interspersed with darker 
blotches, particularly towards the extremities ; eye black ; 
average weight per bushel sixty-two pounds. 

An agricultural sort, generally cultivated in rows, but 
sometimes sown broadcast. It is not adapted to the climate 
of the United States, though extensively and profitably 
grown in England and Scotland. 

Johnson's An improved variety of the Broad Windsor, 

"Wonderful. f '^ 

Law. recently introduced, and apparently of excel- 

lent quality. The pods are long, and contain six or 
eight beans, which are similar in size and form to the 
Windsor. 



Long-podded. Stems from three to five feet hio^h ; the pods 
Law. ^ ^ o ^ f 

Lisbon. Hang- are six to scvcu iuches louo;, au iuch and a 

DOWN Long Pod. °' 

sandw^ch^'^tur- fourth broad, rather pendulous, and contain 

KEY Long Pod. 

swoRu Long Pod. four or fivc whitish, somcwliat oblong, flat- 
tened seeds, about an inch in length, and five eighths of 
an inch in breadth. 

The variety has been long in cultivation, is remark- 
ably productive, and one of the most esteemed of the 
English Beans. It is about a week later than the Early 
Mazagan. 



Marshall's Plant from eighteen inches to two feet hiorh, 

Early Dwarf . . ° ° ' 

Prolific. separating into numerous branches. It resera- 

bles the Early Mazagan, but is two weeks 
earlier, and much more productive. The pods are pro- 
duced in clusters near the ground, and contain four or 
five seeds, which are larger than those of the last named. 



ENGLISH BEAN. 497 

Stem three or four feet high, separating near Ked or Scar- 
let Blos- 
the ground into four branches ; flowers gen- somed. 

erally bright red, approaching scarlet, but varying from pale 

to purplish-red and blackish-purple, and sometimes to nearly 

jet black ; the pods, which differ from all other varieties in 

their dark, rusty-brown color, are erect, four inches long, 

nearly an inch broad, and contain three, and sometimes four, 

seeds. 

The variety is remarkably hardy and productive, but less 

esteemed than many others, on account of its dark color. It 

deserves cultivation as an ornamental plant. 



This variety resembles the Violet or Purple, Red "Wind- 
sor. 
and growls about four feet his^h. The pods are scaklkt wind- 

"^ SOK. Dark eed. 

narrower than those of the Broad Windsor, 

and contain about the same number of seeds ; in the green 

state, these are darker than those of the Violet, but 

change to scarlet when full grown, and to deep red wdien 

ripe. 

The Red Windsor is late, but prolific, and of good quality. 
It is, however, little cultivated, on account of its dark and 
unattractive appearance. The seed weighs about thirty-one 
grains. 

A very Dwarf, and comparatively new vari- Royal Dwarf 

cluster, 
ety, growing only twelve or fourteen inches Mcint. 

high. It produces its pods in clusters, three or four beans 
in each pod, which are smaller than Marshall's Early Pro- 
lific. On account of its branching habit, it should not 
have less than ten or twelve inches in the line, which is 
nearly its proper distance between the rows. It is much 
esteemed for the delicacy and small size of the beans while 
young, and considered one of the best of the early Dwarf 
sorts. 

42* 



498 LEGUMINOUS PLANTS. 

Toker. Law. Height about five feet ; the pods are rather 
long, quite broad, and contain three or four 
beans of a whitish color, but which differ from, the Common 
Windsor in being of an elongated, oval form. 

This is a medium late sort, and an excellent bearer, 
though considered somewhat coarse, and therefore not so 
much esteemed as the Windsor. The ripe seed weighs 
thirty-six grains. 

Violet or Stem about four feet high, with two or three 

Purple. 

ramifications ; flowers white ; the pods are gen- 
erally erect, sometimes at right angles, a little curved, four 
inches or upwards in length, an inch and a fourth in width, 
four fifths of an inch thick, and contain two, and sometimes 
three, seeds. When ripe, the beans are large, not regular 
in form, rather thin, of a violet red color, changing by age 
to a mahogany red ; the size and shape being intermediate 
between the Long Pod and Broad Windsor. 

The variety is of good quality and productive, but less 
desirable than many other sorts, on account of its dark 
color. 

"Wlute-blos- The flowers of this sort differ from all others 
somedLong . , . 

Pod. Law. in being pure white, having no spots on the 

large upper petal, or on the wings or smaller side petals. 
It is liable to degenerate, but may easily be distinguished, 
when in flower, by the above characters. Stem about four 
feet high ; pods long, nearly cylindrical, and slightly pendu- 
lous, generally containing four and sometimes five seeds, 
which are black or blackish-brown, three fourths of an inch 
long, and half an inch broad. 

It is a moderate bearer, and of excellent quality, but not 
used in an advanced state, on account of its color. The 
variety possesses the singular anomaly of having the whitest 



JAPAN PEA. 499 

flowers and the darkest seeds of any of the English Beans. 
The seed weighs about twelve grains. 

Stem about four feet high ; flowers white ; "Windsor, 
the pods are generally horizontal or inclined, "Windsor, '^^ay- 

^ *' ' LOR's Large 

five inches long, an inch and a fourth wide, ^islfwfND^oR.''" 

• ^ 1 n • 1 1 • 1 T MUMFORD. 

seven eig-hths oi an inch thick, and contain wrench's im- 

^ ' PROVED WlND- 

two or three beans ; the seeds are large, yel- 
lowish, of a flat, circular form, an inch broad, but vary in 
size according to soil, culture, and season. A quart con- 
tains from two hundred and fifty to two hundred and seventy- 
five seeds. 

This familiar sort is much esteemed and extensively culti- 
vated. It is considered the earliest of the late Garden varie- 
ties, and excellent as a summer bean, on account of its 
remaining longer fit for use than any other, with the excep- 
tion of the Green Windsor. It is a sure bearer ; and, as 
the pods are produced in succession, pluckings may be made 
from day to day for many weeks. 

The seeds are the heaviest of all the English Beans, nine 
well-grown specimens weighing an ounce. 



JAPAN PEA Eov.Mag. 
Cajanus bicolor. 

The Japan Pea is a native of the East Indies, and also 
of Japan, as implied by the name. The plant makes a 
strong, erect growth, wath numerous spreading branches ; 
the leaves are large, light green, and downy beneath ; the 
flowers are small, yellow at the centre, — the upper petal 
purple ; the seed-pods are small and downy, and are pro- 
duced in profuse abundance, — growing in clusters over the 
entire plant ; the seeds are small, roundish, or pea-form, and 
of a cream-yellow color when ripe. 



500 LEGUMINOUS PLANTS. 

Propagation and Culture. — It is raised from seed, which, 
as the plant requires the entire season for development, 
should be sown as soon as the ground is warm and settled. 
Make the drills about twenty inches apart, and drop the 
seeds ten or twelve inches apart in the drills, covering half 
or three fourths of an inch deep. The plants will blossom 
the last of July or beginning of August, and the seeds will 
be suitable for use in their green state from the 20th of 
August until destroyed by frost, the crop being seldom fully 
perfected in the Northern States. 

Use. — The seeds are the only parts of the plant eaten, 
and these, w^hile young, are tender and delicate. The ripe 
seeds, if soaked for an hour in moderately hot water, take 
the form and appearance of the Common White Bean, become 
quite soft and tender, and have a pleasant, nutty, and oily 
flavor. The whole plant, with the seeds, is also used for 
feeding stock. 

A variety occurs with green seeds, which is not ■ only 
considered superior to the Common Yellow-seeded just de- 
scribed, but is two weeks earlier. 



LENTIL. Law. 
Ervum lens. 
A hardy, annual plant, with an erect, angular, branching 
stem a foot and a half high. The leaves are winged, with 
about six pairs of narrow leaflets, and terminate in a divided 
tendril, or clasper ; the flowers are small, numerous, and 
generally produced in pairs ; the pods are somewhat quad- 
rangular, flattened, usually in pairs, and enclose one or tAvo 
round, lens-like seeds, the size and color varying in the dif- 
ferent varieties. About four hundred and fifty are contained 
in an ounce, and their germinative properties are retained 
three years. 



LENTIL. 501 

Cultivation. — The Lentil succeeds best in dry, warm, and 
light soil. 

When cultivated as green food for stock, it should be sown 
broadcast ; but, if grown for ripe seeds, it should be sown in 
drills, — the last of April or beginning of May being the 
most suitable season for sowing. 

Use. — " The Lentil is a legume of the greatest antiquity, 
and was much esteemed in the days of the patriarchs. In 
Egypt and Syria, the seeds are parched, and sold in shops, 
and are considered by the natives as excellent food for those 
making long journeys. In France, Germany, Holland, and 
other countries of Europe, it is grown to a considerable ex- 
tent, both for its seeds and haum. The former are used in 
various Avays, but principally, when ripe, in soups, as split 
peas. When given as green food to stock, it should be cut 
when the first pods are nearly full grown." 

Varieties. — 

This variety is considered superior to the Common 

Lentil. Law. 
Large Lentil, though the seeds are much smaller, yellow lentil. 

In the markets of Paris, it is the most esteemed of all the 

cultivated sorts. Its season is the same with that of the 

last named. 

The Green Lentil somewhat resembles the Green Lentil. 
Small Lentil, particularly in its habit of growth, though 
its stem is taUer and more slender, and its foliage deeper 
colored. The principal distinction is in the color of the 
seeds, which are green, spotted and marbled with black. 

Flowers small, white, generally two, but Large Lentil, 
sometimes three, on each peduncle ; the pods 
are three fourths of an inch long, half an inch broad, flat- 
tened, and generally contain a single seed, which is white 



502 LEGUMINOUS PLANTS. 

or cream-colored, lens-shaped, three eighths of an inch in 
diameter, and an eighth of an inch in thickness. The plant 
is about fifteen inches high. 

It is one of the most productive of all the varieties, though 
inferior in quality to the Common Lentil. 

One-flowered The stem of this quite distinct species is from 

Lentil. 
ervum monan- twelve to fifteen inches high ; the flowers are 

THOS. 

yellow, stained or spotted with black, and pro- 
duced one on a fool-stalk ; the pods are oval, smooth, and 
contain three or four globular, wrinkled, grayish-brown 
seeds, nearly a fourth of an inch in diameter. 

About five hundred and fifty seeds are contained in an 
ounce. 

The One-flowered Lentil is inferior to most of the other 
sorts, but is cultivated to some extent, in France and else- 
where, both for its seeds and herbage. 



Bed Lentil. Seeds of the size and form of those of the 

Law. 

Common Lentil, but of a reddish-brown color ; 
flowers light red. Its season of maturity is the same with 
that of the last named. 



Small Lentil. Seeds about an eighth of an inch in diame- 

Law. 

ter ; flowers reddish ; and pods often contam- 
ing two seeds. 

This is the " Lentille petite " of the French, and is the 
variety mostly sown for green food in France, although its 
ripe seeds are also used. It is rather late, and grows taller 
than any of the other sorts, except the Green Lentil. When 
sown in drills, they should be from ten to fifteen inches apart, 
and the plants about four or five inches distant in the rows. 

The Lentils are of a close, branching habit of growth, 
and a single plant will produce a hundred and fifty, and often 
a much greater number of pods. 



LUPINE. 503 

LUPINE. 

Lupinus. 
The Lupines are distinguished among Leguminous Plants 
by their strong, erect, branching habit of growth. Of the 
numerous species and varieties, some are cultivated for orna- 
ment, others for forage, and some for ploughing under for 
the purpose of enriching the soil. The only species grown 
for their farinaceous seeds, or wdiich are considered of much 
value to the gardener, are the two following : — 

An annual species, with a sturdy, erect stem "White Lu- 
pine. iMiO. 

two feet high ; the leaves are oblong, covered lupinus albus. 
with a silvery down, and produced, seven or eight together, at 
the end of a common stem ; the flowers are white, in loose, 
terminal spikes ; the pods are straight, hairy, about three 
inches long, and contain five or six large, white, flattened 
seeds, — these are slightly bitter w4ien eaten, and are reputed 
to possess important medical properties. 

••' The White Lupine was extensively cultivated by the 
Romans for its ripened seeds, which were used for food ; 
and also for its green herbage, which was employed for the 
support of their domestic animals." 

It is of little value as an esculent, and, compared with 
many other Leguminous Plants, not worthy of cultivation. 

The seeds should be sown where the plants are to remain, 
as they do not succeed well w^hen transplanted. Sow early 
in May, in drills sixteen to eighteen inches apart ; cover an 
inch and a half deep, and thin to five or six inches in the 
rows. 



The Yellow Lupine is a native of Sicily. It TeUow Lu- 

pine. Law. 
is a hardy annual, and resembles the foregoing lupinus lute- 

species in its general character. The flowers 



604 LEGUMINOUS PLANTS. 

are yellow ; the pods are about two inches long, hairy, flat- 
tened, and enclose four or five large, roundish, speckled 
seeds. It blossoms and ripens at the same time with the 
White, and is planted and cultivated in the same manner. 
The species is grown in Italy for the 'same purposes as the 
White, but more extensively. It is also grown in some parts 
of the south of France, on poor, dry grounds, for cutting in 
a green state, and ploughing under as a fertilizer. 



THE PEA. 
Pisum sativum. 

The native country of the Pea, like that of many of our 
garden vegetables, is unknown. It is a hardy, annual plant ; 
and its cultivation and use as an esculent are almost uni- 
versal. 

To give in detail the various methods of preparing the 
soil, sowing, culture, gathering, and use, would occupy a 
volume. 

The following directions are condensed from an elabo- 
rate treatise on the culture of this vegetable, by Charles 
Mcintosh, in his excellent work entitled " The Book of the 
Garden : " — 

Soil and its Preparation. — The Pea comes earliest to 
maturity in light, rich soil, abounding in humus : hence the 
practice of adding decomposed leaves or vegetable mould 
has a very beneficial effect. For general crops, a rich, hazel 
loam, or deep, rich, alluvial soil, is next best ; but for the 
most abundant of all, a strong loam, inclining to clay. For 
early crops, mild manure, such as leaf-mould, should be 
used. If the soil is very poor, stronger manure should 
be employed. For general crops, a good dressing may be 
applied ; and for the dwarf kinds, such as Tom Thumb, 



THE PEA. 5G5 

Bishop's Xew Long Pod, and the like, the soil can hardly 
be too rich. 

Seed and Sowing. — A quart of ripe peas is equal to 
about two pounds' weight, and contains, of the largest sized 
varieties, about thirteen hundred, and of the smaller descrip- 
tions about two thousand, seeds. A pint of the small-seeded 
sorts, such as the Daniel O'Rourke, Early Frame, and Early 
Charlton, will sow a row about sixty feet in length ; and 
the same quantity of larger growing sorts will sow a row of 
nearly a hundred feet, on account of being sown so much 
thinner. A fair average depth for covering the seed is two 
and a half or three inches ; though some practice planting 
four or five inches deep, which is said to be a preventive 
against the premature decay of the vines near the roots. 

As to distance between the rows, when peas are sown in 
the usual manner (that is, row after row throughout the 
whole field), they should be as far asunder as the length of 
the stem of the variety cultivated : thus a pea that attains a 
height or length of two feet should have two feet from row 
to row, and so on to those taller or lower growing. 

They are sometimes sown two rows together, about a foot 
apart, and ten, twenty, or even fifty feet between the double 
rows ; by which every portion of the crop is well exposed to 
the sun and air, and the produce gathered with great facility. 
There is no loss of ground by this method ; for other crops 
can be planted within a foot or two of the rows, and this 
amount of space is necessary for the purpose of gathering. 

A common practice in ordinary garden culture is to sow 
iii double rows twelve or fourteen inches apart, slightly 
raising the soil for the purpose. When so planted, all of 
the sorts not over two feet in height may be successfully 
grown without sticking. When varieties of much taller 
growth are sown, a greater yield will be secured by bushing 
the plants, vi^hich is more economically, as well as more 
43 



506 LEGUMINOUS PLANTS. 

strongly, done if the planting is made in double rows. The 
staking, or bushing, should be furnished when the plants are 
three or four inches high, or immediately after the second 
hoeing; they should be of equal height, and all straggling 
side twigs should be removed for appearance' sake. 

Early Crops. — The earliest crops produced in the open 
garden without artificial aid are obtained by judicious selec- 
tion of the most approved early varieties, choosing a warm, 
favorable soil and situation, and sowing the seed either in 
November, just as the ground is closing, or in February or 
March, at the first opening of the soil ; the latter season, 
however, being preferable, as the seed then vegetates with 
much greater certainty, and the crop is nearly or quite as 
early. Great benefit will be derived from reflected heat, 
when planted at the foot of a wall, building, or tight fence, 
running east and west. It is necessary, however, when 
warm sunshine follows cold, frosty nights, to shade the peas 
from its influence an hour or two in the morning, or to 
sprinkle them Avith cold water if they have been at all 
frozen. 

They are sometimes covered with narrow glass frames of 
a triangular form, and glazed on both sides, or on one only, 
according as they may be used on rows running from north 
to south, or from east to west. In the latter case, such 
frames may have glass in the south side only. 

Subsequent Cultivation. — When the crop has attained the 
height of about five inches, a little earth should be drawn 
around the stems, but not so closely as to press upon them ; 
it should form a sort of ridge, with a slight channel in the 
middle. The intention here is not, as in many other cases, 
to encourage the roots to diverge in a horizontal direction 
(for they have no disposition to do so), but rather to give a 
slight support to the plants until they take hold of the stakes 
that are to support them. Those crops which are not to be 



THE PEA. 507 

staked require this support the most ; and they should have 
the earth drawn up upon one side only, that the vines may 
be thrown to one side ; which will both facilitate the opera- 
tion of gathering, and keep the ground between them clear 
,at the same time, while it supports the necks of the plants 
better than if the earth was drawn up on both sides. 

Mildew. — One of the most successful cultivators (T. A. 
Knight) says, " The secondary and immediate cause of this 
disease is a want of a sufficient supply of moisture from the 
soil, with excess of humidity in the air, particularly if 
the plants be exposed to a temperature below that to which 
they have been accustomed. If damp and cloudy weather 
succeed that which has been warm and bright, without 
the intervention of sufficient rain to moisten the ground 
to some depth, the crop is generally much injured by 
mildew." 

While engaged in the production of those excellent peas 
which bear his name, he proved this theory by warding off 
mildew by copious waterings of the roots. The fashionable 
remedy, at present, is the application of sulphur. This, no 
doubt, subdues the disease, but does not remove the cause. 

Gathering. — The crop should be gathered as it becomes 
fit for use. If even a few of the pods begin to ripen, young 
pods will not only cease to form, but those partly advanced 
will cease to enlarge. 

Use. — In a sanitary point of view, peas cannot be eaten 
too young, nor too soon after they are gathered ; and hence 
people who depend on the public markets for their supply 
seldom have this very popular vegetable in perfection, and 
too often only when it is almost unfit for use. This is a 
formidable objection to the use of peas brought from long 
distances. It is, of course, for the interest of the producer 
to keep back his peas till they are fully grown, because they 
measure better, and, we believe, by many are purchased 



508 LEGUMINOUS PLANTS. 

quicker, as they get greater bulk for their money. This may 
be so far excusable on the part of such ; but it is inexcusable 
that a gentleman, having a garden of his own, should be 
served with peas otherwise than in the very highest state of 
perfection, which they are not, if allowed to become too old, 
or even too large. 

" Peas, in a green state, are with difficulty sent to a dis- 
tance, as, when packed closely together, heat and fermenta- 
tion speedily take place. This is one of the causes Avhy peas 
from the South, or those brought by long distances to market, 
are discolored, devoid of flavor, and, worst of all, very un- 
wholesome to eat. Peas intended for long transportation 
should be packed in open baskets (not in boxes or tight bar- 
rels), and laid in layers not more than two inches thick; 
and between such layers a thick stratum of clean straw or 
other dry material should be placed." 

Varieties. — These are very numerous, and, like those of 
the Broccoli and Lettuce, not only greatly confused, but often 
based on trifling and unimportant distinctions. 

From -experiments made a few years since in the gardens 
of the London Horticultural Society, under the direction of 
Mr. Thompson, who planted no less than two hundred and 
thirty-five reputed sorts (all of which were then enumerated 
in seedmen's catalogues), only twenty-seven of the number 
were selected as being really useful. About the same time, 
upwards of a hundred sorts were grown by Mr. Mcintosh, 
from which twelve were selected as being truly distinct and 
valuable. 

" New sorts are yearly introduced ; and it would be in- 
judicious not to give them a fair trial ; for as we progress 
in pea-culture, as in every other branch of horticulture, 
we may reasonably expect that really improved and meri- 
torious sorts will arise, and be substituted for others that 
may be inferior." 



THE PEA. . 509 

Height about three feet ; pods single or in Advancer, 
pairs, long and well filled, yielding seven or eight large peas. 

The ripe seeds are green, but vary in depth of color, 
wrinkled, and somewhat resemble those of the Champion of 
England. 

Sown May l,the plants blossomed June 14, and pods were 
gathered for use June 28. 

The variety is of recent introduction, and is the dwarfest 
and earliest of the wrinkled marrow peas. English writers 
describe it as being but a few days later than the Dan 
O'Kourke. It is very prolific, podding well up the stem, and 
nearly as tender and sugary as the Champion of England. 

It is one of the best sorts for the garden, and its earliness 
and great productiveness make it worthy the attention of 
market-gardeners . 

The plant is of moderately strong habit of Auvergne. 

Cot. Gard. 

growth, producing a single stem from four to white sai^re. 

White Cimetee. 

five feet high, according to the soil in which 
it is grown, and bears from twelve to fifteen pods. These 
are generally single, but sometimes in pairs ; when fully 
grown, four inches and a half long, and over half an inch 
broad ; tapering to the point, and very much curved. They 
contain from eight to ten peas, which are closely compressed, 
and of the size of the Early Frames. Even the small pods 
contain as many as six or seven peas in each. The ripe 
seed is white. 

Plants from seed sown May 1 were in blossom June 26 ; 
and the pods were sufficiently grown for plucking, July 12. 

The Auvergne Pea was introduced from France into Eng^- 
land some years ago by the London Horticultural Society. 
Although it very far surpasses most of the varieties of the 
White Pea, it has never become much disseminated, and is 
very little known or cultivated. It is, however, a most 
43* 



510 LEGUMINOUS PLANTS. 

characteristic variety, and always easily distinguishable by 
its long, curved pods. It is one of the most productive of 
all the garden peas. 

Batt's Won- Plant three feet in height, of robust ffrow^th ; 

der. Trans. . & : & » 

foliage dark-green ; pods narrow, nearly straight, 

but exceedingly well filled, containing seven or eight peas 

of medium size, which, when ripe, are small, smooth, and 

of a bluish-green color. 

Planted May 1, the variety will flower about July 1, and 
the pods will be fit for use the middle of the month. 

The variety withstands drought well, and the pods hang 
long before the peas become too hard for use. It is an ex- 
cellent pea for a second crop. 

Beck's Prize- Plant four and a half to five feet in height ; 

taker. Trans. ^ 

Prize-taker, pods rouudish, curvcd or liooked near the end. 

Rising Sun. 

well filled, containing seven to eight middle- 
sized peas of a fine green color when young, and mixed 
olive and white when ripe. 

Sown May 1, the variety will blossom June 25, and the 
pods will be suitable for plucking about the 12th of July. 

It is one of the best varieties for the main crop. Similar 
to, if not identical with, Bellamy's Early Green Marrow. 

Bedman's The plant generally produces a single stem, 

ImperiaL Cot. ^ ; ^ '' ^ ° ' 

Gard. which is from three to four feet high ; the pods 

are usually in pairs, but sometimes single, three inches and 

a quarter long, five eighths of an inch broad, somewhat 

curved, and terminate abruptly at the points. Each pod 

contains six to seven peas, which are of an ovate form, and 

about a third of an inch in their greatest diameter. The 

ripe seed is pale blue. 

Planted May 1, the variety blossomed the last of June, 



THE PEA. 511 

and furnished peas for use about the 18th of July. For 
many years this variety stood foremost among the Imperials, 
but is now giving place to other and greatly superior sorts. 

Plant of strong and robust habit of groAvth, Bellamy's 

Early Green 
sometimes with a sinojle and often with a branch- Marrow. 
° _ Cot. Gard. 

ing stem, four and a half or five feet high, and 
producing from twelve to eighteen pods ; these are in pairs, 
rarely single, three inches and a half long, seven tenths of 
an inch broad, slightly curved, thick backed, and terminate 
abruptly at the point. The surface is smooth, and of a very 
dark green color. They contain, on an average, from six to 
seven large bluish-green peas. The ripe seed has a mixed 
appearance ; some being dull yellowish-white, and others 
light olive-green, in about equal proportions. 

Plants from seed sown the first week in May were in blos- 
som the last week in June, and pods were plucked for use 
about the middle of July. 

The variety is highly recommended, both as a good bearer 
and a pea of excellent quality, whether for private use or for 
marketing ; for the latter purpose it is peculiarly adapted, 
as the pod is of a fine deep color, handsomely and regularly 
shaped, and always plumply filled. 

Pods single or in pairs, about two inches long, Bishop's 
, ° , , , , . ... Early Dwarf, 

bent back at both ends, and mcreasmg m size Law. 

towards the middle ; pea about a fourth of an inch in diameter, 

and irregularly shaped, cream-colored, with blotches of white, 

particularly about the eye. The plant grows little more 

than a foot high, and is fairly productive. Early sowings 

will give a supply for the table in about ten weeks. 

This once popular Early-Dwarf sort is now rapidly giving 

place to Bishop's New Long-podded — a more prolific and 

much superior variety. 



512 LEGUMINOUS PLANTS. 

Bishop's New Stem about two feet high ; pods nearly 
liong-podded. t t . i 

straight, almost cylindrical, containing six or 

seven \yhite peas. It is an early variety, an abundant bearer, 
of excellent quality, and in all respects much superior to the 
Common Bishop's Early Dwarf. Planted the 1st of May, 
it will blossom June 14, and yield peas for the table the 10th 
of July. 

Mcintosh describes it as "a most abundant bearer, pro- 
ducing a succession of pods during most of the pea-season. 
Like all peas of its class, it requires a rich soil, and from 
four to six inches between the seed in the line. It is one of 
the most valuable sorts for small gardens and for domestic 
use. It originated in England with Mr. David Bishop, 
and is a hybrid between Bishop's Early Dwarf and one 
of the Marrowfats, carrying with it the characters of both 
its parents." 

Black-eyed Plant about five feet hig-h, strong: and vijr- 

Marrow. ,=■ ' ° f 

orous ; pods generally single, sometimes in 

pairs, three inches and a quarter in length, three fourths of 
an inch in breadth, becoming rough or wrinkled on the sur- 
face as they approach maturity, and containing about six 
large, round, cream-white or brownish-white black-eyed 
seeds, about three eighths of an inch in diameter. 

Its season is nearly the same with the Dwarf and Missouri 
Marrow. If sown the 1st of May, the plants will blossom 
the 28th or 30th of June, and yield peas for the table 
about July 15 ; the crop will ripen the last of the same 
month. 

This is a very prolific as well as excellent variety. It is 
little cultivated in gardens at the North, though sometimes 
grown as a field-pea in the Canadas. In the Middle States, 
and at the South, it is a popular market-sort, and its culti- 
vation is much more extensive. 



THE PEA. 513 

The dark colpr of the eye of the ripened seed distinguishes 
the variety from all others. 

Plant about three feet high ; pods generally Blue Cini- 

eter. Tliomp. 
in pairs, well filled, long, roundish, <?radually sabke. d^varf 

^ ' o . Sabee. Blue 

curved from the stem to the point, or cimeter- ijt^^K.' bS^s 
shaped ; seeds of good quality, larger than those 
of the Prussian Blue, from which the variety doubtless 
originated, and to which, when grown in poor soil, it has a 
tendency to return. 

If planted the 1st of May, it will blossom about the 28th 
of June, and the pods will be suitable for plucking about the 
middle of July. 

It bears abundantly, but not in succession, and for this 
reason is much prized by market-gardeners. The most 
of the pods being fit to pluck at the same time, the crop 
is harvested at once, and the land immediately occupied 
with other vegetables. 

Plant strong and vigorous, four feet in height, Blue Impe- 
rial, 
with large, healthy foliage ; pods single and in dwarf blue im- 

pairs, three inches and a quarter in length, 

three fourths of an inch in breadth, containing six or seven 

large peas. 

The ripe seed is somewhat indented and irregularly com- 
pressed, three eighths of an inch in diameter, and of a green- 
ish-blue color. 

With respect to season, the variety is intermediate. Sown 
the 1st of May, the plants were in blossom the 26th of June, 
and pods were plucked for use the 12th of July. It is very 
hardy ; yields abundantly ; thrives well in almost any de- 
scription of soil or situation ; and, though not so sweet and 
tender as some of the m.ore recent sorts, is of good quality. 
It vegetates with much greater certainty, and its crops are 



5U LEGUMINOUS PLANTS. 

more reliable, thau the higher-flavored varieties ; and these 
qualities will still secure its cultivation by those who prefer 
a certain and plentiful supply, of fair quality, to a precarious 
and limited yield of extraordinary sweetness and excellence. 
It has long been grown in this country, and is considered a 
standard variety. 

Blue Prus- Plant of a vigorous, but not robust, habit of 
sian. Cot. 

Gnrd. growth, with a single stem about three feet high, 

Dwarf Blue 

pruJs^In b'lue. ^vhich is sometimes branching. The pods are 
generally produced in pairs, but are also some- 
times single, and vary from twelve to sixteen on each plant. 
They are from two and three fourths of an inch to three 
inches long, three fourths of an inch wide, somewhat curved, 
and rather broader toAvards the point, where they terminate 
abruptly. They contain about seven peas, which are four 
tenths of an inch long, seven twentieths of an inch wide, 
about the same in thickness, and compressed on the sides, 
from being so close together. The ripe seed is blue. 

Sown the 1st of May, the plants blossomed June 28, and 
yielded peas for use the middle of July. 

It produces abundantly, and is a valuable sort for late 
summer use. "It is unquestionably the parent of the Blue 
Imperial and all like varieties." 

Blue Spanish Plant from a foot and a half to three feet 
Dwarf. Cot. 

Card. high. The pods are single and in pairs, in 

Geoom's Superb. 

Blue Fan. about cqual proportion, two inches and a half 
long, containing from six to seven peas each. The ripe seed 
is pale blue. 

Plants from sowings made the first of May blossomed the 
last of June, and yielded peas for use the middle of July. 

It is a good variety for small gardens, as it is a low grower 
and a fair bearer ; but it is now much surpassed by Bishop's 



THE PEA. 51-5 

Long-podded and Burbridge's Eclipse, both of which are 
considered more prolific and better flavored. 

The plant is of a showy and robust habit of British 

Queen. Cot. 
growth, from six to seven feet high, sometimes Gard. 

, nil. Hair's Defiance. 

With a single stem, but generally branching tall white 

<^ ' " •' o Mammoth. 

within nine inches or a foot of the ground, and ^'^ ^ Queek. 
frequently furnished w^ith two and even three laterals, which 
are of the same height as the whole plant. The pods begin 
to be produced at the first joint above the first lateral shoot, 
and are in number from thirteen to eighteen on each plant. 
They are generally single, but frequently in pairs, from three 
inches and a quarter to three inches and three quarters long, 
rather flattened and broad when first fit to gather, but be- 
coming round and plump when more advanced. They are 
quite smooth, of a bright green color, slightly curved, wavy 
on the upper edge, and contain from five to seven exceedingly 
large peas, which are not so close together as to compress 
each other. The ripe seed is white, large, and wrinkled. 

Sown May 1st, the plants blossomed the 30th of June, 
pods were plucked for use the 15th of July, and the crop 
ripened ofiT the 1st of August. 

This is one of the best late peas in cultivation, and be- 
longs to the class known as Wrinkled, or Knight's Marrows, 
but is much superior in every respect to all the old varieties 
usually called Knight's Marrows, being much more prolific 
and richly flavored. As an intermediate variety, it deserves 
a place in every garden. 

Plant a robust grower, always w^ith a simple Burbridge's 
^ •> J i' Eclipse, 

stem, attaining the height of a foot and a half Cot. Gard. 

SXUBBS' DWARP. 

to about two feet ; pods in pairs, rarely single, 

and from three inches to three inches and a quarter long, 

seven tenths of an inch broad, perfectly straight, and of 



516 LEGUMIXOUS PLANTS. 

equal width throughout, with a slight waving on the upper 
edge, — they contain from five to seven peas, which are 
ovate, nearly half an inch long, a third of an inch broad, 
and the same in thickness. 

Seed was planted May 1, the plants blossomed June 26, 
and pods were plucked for use July 14. 

This may be classed among the valuable contributions 
which have been made to the list of peas during the last 
few years. Unlike many of the dwarf varieties, it is a most 
productive sort ; and thus its dwarf character is not its chief 
recommendation. For private gardens, or for cultivation for 
market, few peas surpass this and Bishop's Long-podded. 

Carter's Vic- Plant six to seven feet high ; pods large, 
toria. Trans. 

Carter's slightly curved, coutainino: seven or ei^rht larore 

peas, which are sweet and of excellent quality. 

The ripe seeds are white, and much shrivelled or wrinkled. 

Plants from seeds sown May 1 blossomed July 1 , and the 
pods were fit for plucking the 18th of the month. 

The variety continues long in bearing, and the peas exceed 
in size those of Knight's Tall White Marrow. It is one of 
the best late tall peas. 

Charlton. Cot. The original character of this variety may be 

Gard. Law. 

Thomp. described as follows : — 

Early 

Charlton. Plant about five feet high, and of vigorous 

growth ; leaves large, with short petioles ; tendrils small ; 
pods broad, containing six or seven peas of excellent quality. 
They are rather larger than those of the Early Frame, with 
which this is often confounded. The Early Charlton may, 
however, be distinguished by its stronger habit of growth, 
flat pods, larger seeds, and by being fit for use about a fort- 
night later than the Early Frame ; so that, w^hen sown at the 
same time, it forms a succession. 



THE PEA. 517 

According to the Messrs. Lawson, this is the oldest, and 
for a long period was the best known and most extensively 
cultivated, of all the varieties of white garden-peas. Its 
history can be traced as far back as 1670 ; and from that 
time till about 1770, or nearly a century, it continued to stand 
first in catalogues as the earliest pea, until it was supplanted 
by the Early Frame, about 1770. It is further said by some 
to be the source from which the most esteemed early garden 
varieties have arisen, and that they are nothing else than the 
Early Charlton Pea, considerably modified in character from 
the effects of cultivation and selection. Although this idea 
may seem far-fetched, it is not improbable, especially when 
we take into consideration the susceptibility of change, from 
cultivation and other causes, which the Pea is ascertained to 
possess. Thus if the Early Charlton, or any other variety, 
be sown for several years, and only the very earliest and 
very latest flowering-plants be selected for seed each season, 
the difference in the time of ripening between the two will 
ultimately become so great as to give them the appearance 
of two distinct varieties ; and by sowing the earlier portion 
on light, early soils, and the later on strong, black, coarse, 
or low soils, the difference will become materially increased. 
It is therefore probable that the Early Frame, with its nu- 
merous sub-varieties (including the Dan O'Rourke, Prince 
Albert, Early Kent, and a multitude of others), may have 
originated in the Charlton, though some of them differ essen- 
tially in their habit of growth. 

The various names by Avhich it has been known are Read- 
ing Hotspur, Master's or Flander's Hotspur, Golden Hotspur, 
Brompton Hotspur, Essex Hotspur, Early Nicol's Hotspur, 
Charlton Hotspur, and finally Early Charlton, the last name 
becoming general about 1750. 

An English Avriter remarks, " that the variety now exists 
only in name. That which is sold for the Early Charlton is 
44 



518 LEGUMINOUS PLANTS. 

often a degenerated stock of Early Frames, or any stock of 
Frames which cannot be warranted or depended upon, but 
which are, nevertheless, of such a character as to admit of 
their being grown as garden varieties. The Early Charlton, 
if grown at all by seed-growers as a distinct variety, is cer- 
tainly cultivated to a very limited extent." 

Of the popular American improved early sorts, the Hill's 
Early, Hovey's Extra Early, Landreth's Extra Early, are 
hardy, as well as very prolific, and are not only well adapted 
for private gardens, but may be recommended as the most 
profitable kinds for cultivating for early marketing. In an 
experimental trial of these kinds with the Early Daniel 
O'Rourke, and some of the most approved of the earliest 
foreign varieties, they proved to be nearly or quite as early, 
fully as prolific, continued longer in bearing, and were much 
more stocky and vigorous in habit. 



Champion of Plant of vigorous growth, with a simple 

Paris, or Par- 
adise Mar- stem five to six feet high, rarely branched, pro- 
row. Cot. ^ . 

Gard. duciug from eight to ten pods. These last are 



Excelsior. 
ruARTs Para- 
dise. 



generally single, but sometimes in pairs, from 
three inches and a quarter to three inches and three quarters 
long, and five eighths of an inch wide. They are curved 
almost as much as those of the Cimeter ; and, when near 
maturity, become quite fleshy, wrinkled, and thick-backed. 
They contain from six to seven large peas, which are close 
together without being compressed. The ripe seed is white, 
medium-sized, somewhat flattened and pitted. Sown May 1, 
the plants blossomed June 28, and pods were ready for 
plucking July 16. 

This is a very excellent pea, an abundant cropper, and con- 
siderably earlier than the Auvergne and Shillings Grotto, to 
both of which it is also greatly superior. 



THE PEA. 519 

Plant six feet liigli, branching, and of strong, Champion of 
1 , . T^ n . 1 T • • T Scotland. 

Vigorous nabit. Jrods single and m pairs, large 

and well filled. 

Sown May 1, the variety blossomed July 1, and pods were 
gathered for use the 20th of the month. 

In its general character, the Champion of Scotland some- 
what resembles the Competitor, often remaining fresh and 
green till the middle of September. From the time of the 
first plucking, the plants continued to grow, blossom, and 
pod for nearly five weeks. 

It is of excellent quality, and, as a late sort, one of the 
best for cultivation. 

Stalk remarkably strong and vigorous, attain- Competitor, 
ing a height of six feet and upwards ; pods 
single, sometimes in pairs, of large size, and well filled, 
— generally yielding from six to eight large peas. 

The seeds, when ripe, are cream-yellow, above medium 
size, and much shrivelled and indented. 

Sown May 1st, the plants blossomed the last of June, and 
pods were plucked for use the 20th of July. 

The Competitor Pea is of recent origin, and is described 
as the latest of all the sorts now in cultivation. Aside from 
its large size and excellence, it is one of the most valuable 
of all varieties for the length of time the plants continue in 
bearing. In an experimental growth of this pea, the pods 
were first plucked, as stated above, about the 20th of July, 
and from this time the plants continued to yield abundantly 
until the last of August, or for a period of nearly six weeks. 

Plant six to seven feet high, branching ; pods Dantzic. Law. 
in pairs, two and a half inches long, half an inch 
broad, compact, and slightly bent. When ripe, the seed is the 
smallest of all the light peas, quite round or spherical, of a 



520 LEGUMINOUS PLANTS. 

bright yellow color, beautifully transparent, with whitish 
eyes. 

If sown the 1st of May, the plants will blossom the 8th 
of July, afford peas for the table about the 25th of the 
same month, and ripen from the 10th to the middle of Au- 
gust. 

It is not a productive variety, "and is seldom cultivated in 
England or in this country, but is grown extensively on the 
shores of the Baltic, and exported for splitting or boiling 
w^hole. 

Dickson's Plant five feet high, stocky, vigorous, and 

Trans ' very prolific ; pods ten to twelve on a stalk, 

Dickson's Eakly , ^ i r- ^^ -, t ■> i 

Favorite. loug, rouud wlicu luU growu, curved, liookcd 
at the extremity, but not so much so as in the Auvergne, — 
to which, in many respects, it bears a strong resemblance. 
The pods are remarkably well filled, containing from eight 
to ten peas of medium size, round, and very white. 

Planted the 1st of May, the variety blossomed June 25, 
and pods were gathered for use the 12th of July. 

This pea is highly deserving of cultivation as a second 
early variety. 

Dillistone's The plant is of slender habit of growth, pro- 

Early. Cot. ^ . , P 1 . 1 11 

Gard. duces a single stem two leet high, and bears, 

on an average, from seven to nine pods : these are smaller 
than those of the Dan O'Rourke, generally single, but occa- 
sionally in pairs, almost straight, and contain seven peas 
each. The seed, Avhen ripe, is white. 

Sown at the time of the Dan O'Rourke, the plants were a 
mass of bloom three days before the last named had com- 
menced blossoming, and the crop Avas ready for gathering 
seven days before the Dan O'Rourke. 

This is undoubtedly the earliest pea known, and is quite 



THE PEA. 521 

seven or eight days earlier than the Dan O'Rourke, which 
has hitherto been regarded as the earliest variety. A strik- 
ing feature of Dillistone's Early is, that its changes take 
place at once. It blooms in a mass, its pods all appear to- 
gether, and the whole crop is ready to be gathered at the 
same time. 

In the Chiswick Garden, England, where a hundred and 
sixteen varieties were experimentally cultivated, during the 
season of 1860, under the supervision of Robert Hogg, LL. D., 
this variety was beginning to die off when the Dan O'Rourke 
was yet green and growing. 

Plant from three to four feet in height, gen- Dwarf Mar- 
row, 
erally with a single stem, but sometimes branch- dwarf white 

•^ ® ' Makrow. 

ing ; pods somewhat flattened, generally single, ^'l"^^^ eIkl?'"'' 

. . . Dwarf Maeeow- 

but sometimes produced in pairs, three inches fat. 

to three inches and a half long, three fourths of an inch 
broad at the middle, tapering with a slight but regular 
curve to both ends, and containing about six closely-set peas : 
these are cream-colored and white; the white prevailing 
about the eye, and at the union of the two sections of the 
pea ; not perfectly round, but more or less compressed, 
slightly wrinkled, and measuring nearly three eighths of an 
inch in diameter. 

Planted the 1st of May, the variety blossomed the last of 
June, and afforded peas for the table the loth of July. 

The Dwarf Marrow is hardy and productive. Though not 
so sweet or well flavored as some of the more recent sorts, 
its yield is abundant and long continued ; and for these 
qualities it is extensively cultivated. The variety, however, 
is rarely found in an unmixed state ; much of the seed sown 
under this name producing plants of stronger habit of growth 
than those of the true Dwarf Marrow, and more resembling 
the Tall White variety. 
44* 



522 LEGUMINOUS PLANTS. 

^arly Dan Plant from three and a half to four feet hiojh, 

O'Rourke. *= ' 

DuNNETT'sFiifST — iu preQeral habit not unlike the Early Frame, 

Eaely. Waite's o •' ' 

Dan O'Roueke. n -i • i •. ' iii • i • ^ 

caetee's eaeli- oi which it IS probablv an improved variety ; 

EST. SaNGSTEE'S 

^^cot.^Ga^d.^' ipods usually single, two inches and three fourths 
long, containing five or six peas. 

When fully ripe, the pea is round, cream-colored, white at 
the eye and at the junction of the cotyledons, and nearly a 
fourth of an inch in diameter. 

Plants from seeds sown May 1 were in bloom June 7, and 
pods were gathered for use from the 25th of the month. 

The Dan O'Rourke is remarkable for its precocity, and, 
with the exception of Dillistone's Early and one or two 
American varieties, is the earliest of all the sorts now in cul- 
tivation. It is hardy, prolific, seldom fails to produce a good 
crop, appears to be well adapted to our soil and climate, is 
excellent for small private gardens, and one of the best for 
extensive culture for market. 

Its character as an early pea can be sustained only by care- 
ful culture, and judicious selection of seeds for propagation. 
If grown in cold soil, from late-ripened seeds, the variety 
will rapidly degenerate ; and, if from the past any thing can 
be judged of the future, the Dan O'Rourke, under the ordi- 
nary forms of propagation and culture, will shortly follow its 
numerous and once equally popular predecessors to quiet re- 
tirement as a synonyme of the Early Frame or Charlton. 



Early Frame. Plant three to four feet in height; pods in 

Thomp. . ■ , o ' 1 

Eaely dwaef pairs, slig-litly bcut backwards, well filled, ter- 
?o°me"dFe1mI! minating rather abruptly at both ends, and 

Law. Essex -,■,-, n '-, -, 

Champion. Sin- about two and a hall inchcs lon^ by Irom three 

GLE-BLOSSOSIED <^ •' 

feame. eighths to half an inch in breadth. The peas, 
when fully ripe, are round and plump, cream-colored, white 
towards the eye and at the union of the cotyledons, and 
measure nearly a fourth of an inch in diameter. 



THE PEA. 523 

Sown the 1st of May, the variety blossomed June 20, and 
the pods were ready for pluckiag the 6th of July. 

This well-known pea, for a long period, was the most 
popular of all the early varieties. At present it is less ex- 
tensively cultivated, having been superseded by much earlier 
and equally hardy and prolific sorts. " The flowers some- 
times come single, and sometimes double ; the stalk from the 
same axil dividing into two branches, each terminating in a 
flower : hence the name of ' Single-blossomed' and ' Double- 
blossomed ' have both been occasionally applied to this va- 
riety.*' 

Similar to the Early Frame. Mr. Thompson Early Hot- 

spur. 

represents it as identical. The Messrs. Law- eakly goldex 

Hotspur. Gold- 

son describe it as follows : " Pods generally ^^^^^ZITaJv: 
in pairs, three inches long, half an inch broad, spuk. 

nearly straight, and well filled ; pea similar to the Double- 
blossomed Early Frame, but rather larger." 

Once at the head of early peas ; now consid- Early ■War- 
wick, 
ered by the most experienced cultivators to be kace-hokse. 

identical with the Early Frame. 

A sub-variety of the Early Frame, differing Early "Wasli- 
. . . ington. 

slightly, if at all, either in the size or form of cedo ndlli. 

the pod, color and size of the seed, or in productiveness. 

Once popular, and almost universally cultivated ; now 

rarely found on seedsmen's catalogues. 



Plant about three feet in height, with pale- Eugenie. 

Alliance. 

green foliage ; pods single or in pairs, three 
inches long, containing five or six peas. When ripe, the 
peas are of medium size, cream-colored, and much shrivelled 
and indented. 



524 LEGUMINOUS PLANTS. 

Plants from sowings made May 1 were in blossom June 
14, green peas were plucked July 10, and the pods ripened 
from the 18th to the 25th of the same month. English cat- 
alogues describe the variety as being " the earliest white, 
wrinkled marrow-pea in cultivation, podding from the bot- 
tom of the stalk to the top, with fine large pods." 

In a trial growth, it proved hardy and very prolific ; and 
the peas, Avhile young, were nearly as sweet as those of the 
Champion of England. The pods were not remarkable for 
diameter, but, on the contrary, were apparently slender. 
The peas, however, were large ; and, the pods being thin in 
texture, the peas, when shelled, seemed to be equal in diam- 
eter to the pods themselves. As a new variety, it certainly 
promises well, and appears to be worthy of general culti- 
vation. It will come to the table immediately after the 
earliest sorts, and yield a supply till the Marrows are ready 
for plucking. 

Fairbeard's Plant of strong and luxuriant habit of gi'owth, 
Champion of . 
England. with a stem from five to six feet in heisfht. 

Cot. Gar.. _ _ ^ ^ " ' 

cii/Mi-iox OF which is often undivided, but also frequently 

E.NGLAKD. ^ '' 

branching. The laterals are produced within 
about eighteen inches of the ground, and sometimes assume 
a vigorous growth, and attain as great a height as the main 
stem. They produce pods at the first joint above the lateral, 
and are continued at every succeeding joint to the greatest 
extremity of the plant. The pods are generally single, but 
frequently in pairs, about three inches and a half long, 
slightly curved, and terminate abruptly at the point ; the 
surface is quite smooth, and the color light green till matu- 
rity, when they become paler and shrivelled. They contain 
six or seven quite large peas, which are closely packed 
together and compressed. The ripe seed is wrinkled, and 
of a pale olive-green. 



THE PEA. 525 

Sown the 1st of May, the plants were in flower June 25, 
and pods were gathered for use the 12th of July. 

This variety was originated in England, by Mr. William 
Fairbeard, in 1843, and, with the Early Surprise, came out 
of the same pod, — the produce of a plant found in a crop 
of the Dwarf White Knight's Marrows, to which class it 
properly belongs. It is, without doubt, one of the most val- 
uable acquisitions which have been obtained for many years, 
being remarkably tender and sugary, and, in all respects, of 
first-rate excellence. The rapid progress of its popularity, 
and its universal cultivation, are, however, the best indica- 
tions of its superiority. 

The variety was introduced into this country soon after 
it Avas originated, and was first sold at five dollars per 
quart. 

Stem branching, three and a half to four feet Fairbeard's 
1-1 • 1 1 1 ■ n 1 -, • . ., Nonpareil, 

high, with a habit oi growth and vigor similar Cot. Gurd. 

to the Early Frames. The pods are full and plump, but 

do not become thick-backed and fleshy as they ripen, like 

those of the Frames. They contain from six to eight peas, 

which are close together, much compressed, and of that 

sweet flavor which is peculiar to the Knight's Marrows. 

The ripe seed is small and wrinkled, and of the same color 

as the other white, wrinkled peas. 

The variety was originated by Mr. William Fairbeard, 

who also raised the Champion of England. It is earlier 

than the last-named sort, nearly as early as the Frames, and 

a most valuable acquisition. 



The plant of this variety is of a free but not Fairbeard's 

Surprise, 
robust habit of groAvth, and always with a sim- Cot. Gard. 

EaKLY SURPKISE. 

pie stem, which is about four feet high. The slei-kise. 
pods are produced at every joint, beginning at about two 



f26 LEGUMINOUS PLANTS. 

feet and a half from the ground. They are generally single, 
but sometimes in pairs, three inches long, slightly curved, 
but not quite so much as those of the Champion of Eng- 
land. They contain from six to seven peas, which are of 
good size, but not so sweet as those of the last-named 
sort. The ripe seed is somewhat oval, and of a pale 
olive-green color. 

The variety is a day or two earlier than the Champion of 
England. It originated from the Dwarf White Knight's 
Marrow, and was taken from the pod in which was found 
the Champion of England. 

Flack's Im- The plant is of a robust habit of growth - 
perial. Cot. ^ "^ , , . 

Gard. with a Stem which is always branching, and 

Flack's Victo- 

'^TORfA''''*FLlcK's' generally about three feet in height ; the pods 

New Large Vic- . p i i , • i 

TOKiA. are numerous, varymg irom twelve to eighteen 

on a plant, generally produced in pairs, but often singly, 
three inches and a half long, three fourths of an inch broad, 
and considerably curved, — terminating abruptly at the point, 
where they are somewhat broader than at any other part. 
Each pod contains from six to eight very large peas, which 
are of an ovate shape, half an inch long, seven twentieths 
of an inch broad, and the same in thickness. The ripe seed 
is blue. 

Plants from seed sown May 1 blossomed June 28, and 
pods were plucked for the table July 15. 

It is one of the most prolific peas in cultivation ; grows to 
a convenient height ; and, whether considered for private 
gardens or for market supplies, is one of the most valuable 
varieties which has been introduced for years. 



General The plant is of a robust habit, six to seven 

■Wyndliam. 
Cut. Gard. feet high, and frequently branched ; the foliage 

is dark-green and blotched ; the pods are either single or in 



THE PEA. 527 

pairs, and number from ten to fourteen on each plant, — 
they contain eight very large peas, which are of the deep, 
dull green color of the Early Green Marrow. The ripe seed 
is white and olive mixed. 

This is a valuable acquisition, and was evidently procured 
from the Ne Plus Ultra ; but it is a more robust grower, and 
produces much larger pods. 

The plant continues growing, blooming, and podding till 
very late in the season ; and, when this is in the full vigor 
of growth, the Ne Plus Ultra is ripening off. The peas, 
when cooked, are of a fine, bright green color, and unlike 
those of any other variety. 

Plant strong and vigorous, from three to three Hair's Dwarf 

Miaminotli. 
feet and a half high, branching, with short 

joints ; pods single or in pairs, broad, comparatively flat, 
containing about six very large peas, which are sugary, 
tender, and excellent. The ripe seeds are shrivelled, and 
vary in color ; some being cream-white, and others bluish- 
green. 

Sown May 1, the plants blossomed July 1, and pods were 
ready for use the 15th of the same month. 

Very prolific, and deserving of cultivation. 

Plant three feet high, of a bushy, robust habit Harrison's 

Glory. Trans. 

ot growth ; pods rather short, nearly straight, 
and flattish, containing five or six medium-sized peas, of good 
quality ; when ripe, the seeds are light olive, mixed with 
white, and also slightly indented. 

Planted May 1, the variety was in flower June 23, 
and the pods were fit for gathering about the 10th of 
July. 

It is a good variety ; but, like Harrison's Perfection, the 
pods are frequently not well filled. 



528 LEGUMINOUS PLANTS. 

Harrison's Plant three feet in heio^ht, of viirorous habit : 

Perfection. n i n ^ 

Trans. pods Small, straight, containing five peas of 

good size and quality. 

Sown the 1st of May, the variety was in flower June 
23, and the pods were ready for plucking about the 12lh 
of July. 

The only defect in this variety is, that the pods are of^cn 
not well filled. When growing, it is scarcely distinguishable 
from Harrison's Glory ; but, in the mature state, the seed3 
of the former are smooth and white, while those of the 
latter are indented, and of an olive color. 

King of tlie Plant six feet in height, stocky, and of re- 
Marrows. . ° -'' 

markably vigorous habit ; pods single or in 

pairs, containing five or six large seeds, which, when ripe, 

are yellowish-green, and much shrivelled and indented, like 

those of the Champion of England. 

Planted May 1, the variety blossomed the last of June, 
and pods for the table were plucked the 15th of July. 

Though comparatively late, it is one of the best of the 
more recently introduced sorts, and well deserving of general 
cultivation. "When the pods are gathered as fast as they 
become fit for use, the plants will continue to put forth new 
blossoms, and form new pods, for an extraordinary length of 
time ; in favorable seasons, often supplying the table for five 
or six weeks. 

It is very tender and sugary, and little, if at all, inferior 
to the Champion of England. 

In common with most of the colored peas, the ripe seeds, 
when grown in this country, are much paler than those of 
foreign production ; and, when long cultivated in the climate 
of the United States, the blue or green is frequently changed 
to pale blue or yellowish-green, and often ultimately becomes 
nearly cream-white. 



THE PEA. 529 



A dwarfish sub-variety of Knic^lit s Marrows, Knight's 
^ ° ' Dwarf Blue 

with wrinkled, blue seeds. Marrow. 



Plant about three feet hi^h ; pods m pairs, Knight's 

^ ' ^ . Dwarf Green 

three inches long, three fourths of an mchAvide, Marrow. 

. Knight's Dw^abf 

flattish, and slightly bent. The ripe peas are ^^^^^^S.'''^''" 
of a lio^ht bluish-<?reen color. It differs from 
the foregoing principally in the height of the plant, but also 
to some extent in the form of the pods. 



Plant three feet hij^h ; pods in pairs, three Knight's 

° ' ^ . . DwarfAVhite 

inches lono^, three fourths of an inch wide. Marrow. 

° Law. 

straight, or nearly so, well filled, and termi- knights dw-ari- 

o 7 J 1 1 White Wrin- 

nating abruptly at both ends ; pea, on an kledmareo\t. 
average, about three eighths of an inch in diameter, flat- 
tened, and very much wrinkled ; color white, and some- 
times of a greenish tinge. It is a few days earlier than 
the Dwarf Green. 



A sub-variety of Knio^ht's Tall Marrows, Knight's 
•^ => ' Tall Blue 

with blue, wrinkled, and indented seeds. It Marrow. 

resembles the Tall White and Tall Green Marrows. 



Plant from six to seven feet in heio^ht, of Knight's 

° ' Tall Green 

strong? growth ; pods large, broad, and well Marrow, iaw. 

filled ; the seed, when ripe, is green, and much 

wrinkled or indented. 

Planted the first of May, the variety blossomed the last 
of June, and supplied the table the middle of July. 

The peas are exceedingly tender and sugary ; the skin 
also is very thin. " From their remarkably wrinkled appear- 
ance, together with the peculiar sweetness which they all 
possess, Knight's Marrows may be said to form a distinct 
class of garden peas ; possessing qualities which, together 
45 



530 LEGUMINOUS PLANTS. 

with their general productiveness, render them a valuable 
acquisition, both to cultivators and consumers." 

If planted not less than six feet apart, these peas will bear 
most abundantly from the ground to the top ; they also yield, 
their pods in succession, and are the best for late crops. 



Knight's Height and general character of the plant 

Tall White o & r 

Marrow. similar to Knight's Tall Green Marrow. Pods 

Knight's Tall 

i^ed'^m^eow. i^ pairs. The ripe seed is white. Yery pro- 
ductive and excellent. 



Lord Raglan. Plant strong and healthy, three feet high, 
quite short jointed, and generally branched. The pods, 
which are produced singly or in pairs, are comparatively 
large and broad, somewhat flattened, and contain six or 
seven very large peas. When ripe, the seeds are shrivelled, 
and of a blue, or greenish-blue color, — the American grown, 
however, being usually much paler than those received from 
England. 

Sown May 1, the plants were in flower July 1, and pods 
were plucked for use the 15th of the month. 

The variety is prolific, appears to be adapted to our soil 
and climate, grows to a convenient height, is of excellent 
quality, — nearly or quite equalling the Champion of Eng- 
land, — and is recommended for cultivation. 

'By some of the most reliable of English cultivators, it is 
described as differing slightly, if at all, from Hair's Dwarf 
Mammoth. 

Matchless This is a good marrow-pea, but now sur- 

Marrow. 
Cot. Gard. passed by the improved varieties of the Early 

Green Marrow. It possesses no qualities superior to that 

variety, and is not so early. The plant grows from five to 

six feet in height, and the pods contain about seven large 

peas, which are closely compressed together. 



THE PEA. 531 

The plant is of a strong and robust habit of Milford Mar- 
T 1 • 1 . T . . row. Cot. 

growth, always with a single stem, attaining the Gard. 

height of four and a half or five feet, and producing from 
twelve to sixteen pods, which are almost always in pairs, 
three inches and three quarters long, and three quarters of 
an inch wide. They do not become broad-backed, thick, or 
fleshy, but rather shrivelled, and contain from six to seven 
very large peas, which are roundish and somewhat com- 
pressed, half an inch long, nearly the same broad, and nine 
twentieths thick. 

Its season is near that of Bellamy's Early Green Marrow ; 
if planted May 1, blossoming June 28, and being fit for 
plucking about the middle of July. 

Plant three feet and a half or four feet high, Missouri 

Marrow, 
strong and vigorous, generally simple, but some- Missouri mae- 

times divided into branches ; pods single and in 

pairs, three inches long, wrinkled on the surface as they 

ripen, nearly straight, and containing about six peas, rather 

closely set together. When ripe, the pea is similar to the 

Dwarf Marrow in form, but is larger, paler, more wrinkled, 

and much more regular in size. 

Plants from seed sown May 1 were ih blossom the 30th 
of June, and pods were gathered for use the 14th of July. 
It is a few days later than Fairbeard's Champion of England, 
and nearly of the season of the Dwarf Marrowfat, of which 
it is probably but an improved or sub-variety. 

It is of American origin, very productive, of good quality, 
and well deserving: of cultivation. " 



Plant three feet and a half high, of robust Napoleon. 

... 1 • 1 • . 1 . -, Climax. 

habit ; pods single or m pairs, three inches 

long, containing five or six peas ; when ripe, these are 

of medium size, pale blue or olive, sometimes yellowish, 



532 LEGUMINOUS PLANTS. 

shaded with blue, and, like the Eugenie, much wrinkled and 
indented. 

Sown the beginning of May, the variety blossomed about 
the 15th of June, pods were plucked for use the 10th of July, 
and the crop ripened the 25th of the same month. 

English catalogues represent the Napoleon as being " the 
earliest blue pea in cultivation, podding from the bottom of 
the haum to the top, with fine large pods." In a trial growth, 
it proved early and productive ; not only forming a great 
number of pods, but well filling the pods after being formed. 
In quality it is tender, very sweet and well flavored, resem- 
bling the Champion of England. Its season is nearly the 
same with' that of the Eugenie, and the variety is well de- 
serving of cultivation. 

Mr. Harrison, the originator of the Eugenie and Napoleon, 
states that both of the peas were originally taken from one pod. 

We Plus Ul- This is comparatively a recent variety. It 

tra. Cot. Gard. . , , ^^ • i i i t i^ 

Jay's Con- belougs to the Wrinkled class oi peas ; is as 
early as Bellamy's Green Marrow ; and pos- 
sesses, both in pod and pea, the same fine, deep, olive-green 
color. 

The plant is of strong and robust habit of growth, six to 
seven feet high, with a branching stem. It begins to pro- 
duce pods at two or two and a half feet from the ground ; 
and the number, in all, is from twelve to eighteen. The 
pods are generally in pairs, three inches and a half long, 
three fourths of an inch wide, very plump and full, almost 
round, slightly curved, and terminate abruptly at the end. 
Their color is deep, bright green, and the surface smooth. 
They contain seven very large peas, each of which is half 
an inch long, nearly the same broad ; and, although they 
are not so closely packed as to compress each other, they 
fill the pods well. 



THE PEA. 533 

Sown the first of May, the variety blossomed the last of 
June, and afforded peas for nse the 15tli of July. 

It is one of the best tall Marrows in cultivation. The ripe 
seed is mixed white and olive. 

A sub-variety of Bellamy's Early Green Mar- Woble's Ear- 
•^ -' ^ ly Green 

row. It is a much more abundant bearer, Marrow. Cot. 

Gard. 

producing from eighteen to twenty pods on a 

plant, which are singularly regular in their size and form. 

Plant from two and a half to three feet in Prince Al- 
bert, 
heio-ht, usually without branches ; pods gen- eaelv prince 

o ' -^ •- X o Albert. Early 

erally in pairs, two inches and a half in length, ^^''\k^t.'''^^' 
half an inch broad, tapering abruptly at both ends, slightly 
bent backwards, and well filled ; pea, when fully ripe, round, 
cream-colored, approaching to white about the eye and at 
the line of the division of the lobes, and measuring about a 
fourth of an inch in diameter. 

Sown May 1, the plants blossomed June 15, and pods 
were plucked for use July 6. 

The Prince Albert was, at one period, the most popular of 
all the early varieties, and was cultivated in almost every part 
of the United States. As now found in the garden, the va- 
riety is not distinguishable from some forms of the Early 
Frame ; and it is everywhere giving place to the Early Dan 
O'Rourke, Dillistone's Early, and other more recent and 
superior sorts. 

A very dwarfish variety, from six to nine Queen of the 
^ •" Dwarfs. Cot. 

inches high. Stem thick and succulent ; foliage Card. 

dark bluish-green. Each plant produces from four to six 

pods, which are of a curious, elliptic form, and contain 

three or four large peas. Ripe seed white, of medium size, 

egg-shaped, unevenly compressed. 

45* 



5:1 LEGUMINOUS PLANTS. 

The plants are tender ; the pods do not fill freely ; and the 
variety cannot be recommended for cultivation. 

Kingwood Plant three and a half to four feet high, usu- 

Marrow. 
rLANAGAN's allv simple, but sometimes sendino; out shoots 

Early. Early J ir i o 

^Gard.^^BKc^V' ^^^^ the grouud. The pods are single and in 

Gem. 

pairs, and, as they ripen, become thick and 
fleshy, with a rough, pitted, and shrivelled surface : they 
contain from six to seven large peas, which are nearly round, 
and about seven tenths of an inch in diameter in the green 
state. The ripe seed is white. 

The variety is comparatively early. Planted May 1, it 
blossomed the 25th of June, and the pods were ready to pluck 
about the 10th of July. 

A very valuable sort, producing a large, well-filled pod, 
and is a most abundant bearer. It has, however, a peculi- 
arity, which by many is considered an objection, — the pod 
is white, instead of green, and presents, when only full groAvn, 
the appearance of over-maturity. This objection is chiefly 
made by those who grow it for markets, and who find it difli- 
cult to convince their customers, that, notwithstanding the 
pod is white, it is still in its highest perfection. So far from 
being soon out of season, it retains its tender and marrowy 
character longer than many other varieties. 

A new sort, called the " Lincoln Green," is said to possess 
all the excellences of the Pingwood Marrow, without the 
objectionable white pod. 



Koyal Dwarf Plant of medium sjrowth, with an erect stem, 
or "White . . fe ' 

Prussian. which is three feet high, generally simple, but 

Cot. Garcl. _ o ' fe J r 5 

Dwarf Prolific, occasiouallv branching;. The pods are usually 

Poor Man's J r> f J 

Profit. single, but sometimcs in pairs, nearly three 
inches long, half an inch broad, almost straight, and some- 
what tapering towards the point. The surface is quite smooth, 



THE PEA. 5C5 

and the color bright greeu. They are generally well filled, 
and contain from five to six peas, which are ovate, not com- 
pressed, four tenths of an inch long, a third of an inch broad, 
and the same in thickness. The ripe seed is w^hite. 

Plants from seed sown the 1st of May blossomed June 25, 
and supplied the table about the middle of July. The crop 
will ripen the 25th of the same month. 

This is an old and prolific variety, well adapted for field 
culture, and long a favorite in gardens, but now, to a great 
extent, superseded. 

Plant of rather slender habit, three feet and Sebastopol. 
a half in height ; pods usually single, two 
inches and three quarters in length, containing from five to 
seven peas, which, when ripe, are nearly round and smooth, 
cream-colored, and scarcely distinguishable, in their size, form, 
or color, from the Early Frame and kindred kinds. 

Planted May 1 , the variety blossomed June 16, afibrded 
pods of sufficient size for shelling July 7, and ripened the 20th 
of the same month. 

It is early, very productive, of superior quality, and an 
excellent sort for growing for market, or in small gardens for 
family use. In an experimental cultivation of the variety, it 
proved one of the most prolific of all the early sorts. 

Plant with a simple stem, four feet and a half Shillings 

Grotto, 
to five feet high ; the pods are generally single. Cot. Gard. 

but frequently in pairs, three inches and a half long, about 

half an inch wide, slightly curved, and, when fully matured, 

assuming a thick-backed and somewhat quadrangular form. 

Each pod contains, on an average, seven large peas. The 

ripe seed is white. 

A great objection to this variety is the tardiness with which 

it fills, the pods being fully grown, and apparently filled. 



536 LEGUMINOUS PLANTS. 

when the peas are quite small and only half grown. Though 
considered a standard sort, it is not superior to the Champion 
of England, and will probably soon give place to it, or some 
other of the more recent varieties. 

Spanish Plant about a foot high, branching on each 

Dwarf. Cot. . & 7 o 

Gard. side in the manner of a fan ; and hence often 

Early Spanish 

^JlTs^nxw- called the " Dwarf Fan." The pods are some- 
times single, but generally in pairs, two inches 
and a half long, half an inch broad, terminate rather ab- 
ruptly at the point, and contain from five to six rather large 
peas. The ripe seed is cream-white. 

Sown May 1, the plants \^ere in blossom June 26, and pods 
w^ere plucked for use July 14. 

The Spanish Dwarf is an old variety, and still maintains 
its position as an Early Dwarf for small gardens, though it 
can hardly be considered equal to Burbridge's Eclipse or 
Bishop's Long-podded. 

There is a variety of this which is called the Improved 
Spanish Dwarf, and grows fully nine inches taller than tlie 
old variety ; but it possesses no particular merit to recom- 
mend it. 



Tall "White Plant six to seven feet in height, seldom 
Marrow. ^ ® 

Large Carolina, branched; pods three to three inches and a 

Tall Makeow- ^ 

^^"^^ half long, three fourths of an inch broad, more 

bluntly pointed than those of the Dwarf variety, and con- 
taining six or seven peas. When ripe, the pea is nearly of 
the color of the Dwarf Marrow, but is more perfectly spher- 
ical, less wrinkled, and, when compared in bulk, has a 
smoother, harder, and more glossy appearance. 

Planted May 1 , the variety blossomed the 1 st of July, and 
supplied the table from the loth to the 20th of the same 
month. It is a few days later than the Dwarf. 



THE PEA. 537 

In this country, it has been longer cultivated than any 
other sort ; and, in some of the forms of its very numerous 
sub-varieties, is now to be found in almost every garden. 
It is hardy, abundant and long-continued in its yield, and of 
excellent quality. In England, the variety is cultivated in 
single rows, three feet apart. In this country, where the 
growth of the pea is much less luxuriant, it may be grown in 
double rows, three feet and a half apart, and twelve inches 
between the single rows. 



Similar in habit, production, and early ma- Taylor's 

turity, to the Early Dan O'Rourke. 



Plant strong and robust, six to seven feet Thurston's 

Reliance, 
high ; pods generally single, but occasionally in Cot. Gard. 

pairs, and from three inches and a half to four inches and a 
quarter long. They are broad and flat, shaped like the pods 
of the Blue Cimeter, and contain seven or eight very large 
peas. Ripe seed white, large, and unevenly compressed. 

This is a quite distinct and useful pea ; an abundant bearer ; 
and the pods are of a fine deep-green color, which is a rec- 
ommendation for it when grown for market. It comes in at 
the same time as the Auvergne and Shillings Grotto, but is 
of a more tender constitution. 



Plant of remarkably low growth, seldom Tom Thumb. 

• • 1 • 1 • 1 1 Bush Pea. 

much exceedmg nine inches in height, stout and 
branching ; pods single, rarely in pairs, two inches and a 
half in length, half an inch broad, containing five or six peas, 
Avhich are cream-yellow, and measure about a fourth of an 
inch in diameter. 

Planted the 1st of May, the variety blossomed the 12th 
of June, and the pods were of suitable size for plucking 
July 4. 



533 LEGUMINOUS PLANTS. 

In the color of its foliage, its height and general habit, the 
variety is very distinct, and readily distinguishable from all 
other kinds. It is early, of good quality, and, the height of 
the plant considered, yields abundantly. It may be cultivated 
in rows ten inches apart. 

Mr. Landreth, of Philadelphia, remarks as follows : " For 
sowing at this season (November, in the Middle States), we 
recommend trial of a new variety, which we have designated 
' Tom Thumb,' in allusion to its extreme dwarfness. It sel- 
dom rises over twelve inches, is an abundant bearer, and is, 
withal, quite early. It seems to be admirably adapted to 
autumn sowings in the South, where, on apprehended frost, 
protection may be given : it is also equally well suited to early 
spring planting for the same reason. It is curious, as well as 
useful, and, if planted on ground well enriched, will yield 
as much to a given quantity of land as any pea known 
to us." 

It is a desirable variety in the kitchen garden, as, from its 
exceeding dwarfish habit, it may be so sown as to form a neat 
edging for the walk, or border. 

Veitch's Plant three feet and a half to four feet high, 

Perfection. 

Trans. of Strong, robust growth, somewhat branched; 

pods ten or twelve on a stalk or branch, large, flat, straight, 
containing six or eight large peas, which are very sugary 
and excellent. The ripe seeds are large, of a light olive- 
green color, some being nearly white. 

Planted the 1st of May, the variety will be in flower June 
28, and the pods will be fit for use about the middle or 20th 
of July. It is one of the best peas for main or late 
crops. 



Victoria Plant from six to seven feet high ; pods re- 

Marrow. 
Tiiomp. markably large, nearly four inches in length, 



THE PEA. 539 

generally m pairs, straight, roundish, well filled, containing 
from six to eight peas of extraordinary size and of good 
quality. The ripe peas are olive-green. 

The Victoria Marrow is not early. Planted May 1, it 
blossomed the last of June, and Avas fit for the table from the 
middle of July. 

This variety bears some resemblance to Knight's Tall Mar- 
row ; but, like nearly all others, it is less sugary. Those 
who have a fancy for large peas will find this, perhaps, the 
largest. 



This variety 2:rows somewhat taller, and is "Warner's 
•^ ^ Early Em- 

a few days earlier, than the Prince Albert : the peror. Tinmp. 

Warner's Early 

pods and peas are also somewhat larger. It is EAELY^RrfL°wAT. 
an abundant bearer, and, on the whole, must b/ck's Mo°fNixo- 

' Star. Early 

be considered a good sub-variety of the Early empeeok. 
Frame. 



Plant of strong and robust habit of growth, Woodford's 

Marrow. Cot. 
like a vigorous-growing Marrow ; rising with a Gard. 

Nonpareil. 

stem three feet and a half high, which is some- 
times simple, but generally branching at about half its height 
from the ground. The pods begin to be produced at little 
more than half the height of the plant ; and, from that point 
to the top, every joint produces single or double pods, 
amounting, in all, to ten or twelve on each. They are sin- 
gle or in pairs, in nearly equal proportions, about three 
inches and a half long, seven tenths of an inch broad, quite 
smooth, and of a dark green color. When ready to gather, 
they are rather flattened, but become round as they ripen. 
They contain, on an average, seven peas, which are of a 
dark olive-green color, rather thick in the skin, and closely 
packed, — so much so as to be quite flattened on the sides 
adjoining. 



540 LEGUMINOUS PLANTS. 

Sown May 1, the variety blossomed June 28, and peas 
were gathered for the table July 17. 

This is a very characteristic pea, and may at once be de- 
tected from all others, either by the ripe seed or growing 
plants, from the peculiar dark-green color, which, when true, 
it always exhibits. It is w^ell adapted for a market-pea, its 
dark-green color favoring the popular prejudices. 

Eatable-Podded or Sugar Peas. 
String-peas. Skinless Peas. Pisum macrocarpum. Dec. 

In this class are included such of the varieties as want the 
tough, inner film, or parchment lining, common to the other 
sorts. The pods are generally of large size, tender and suc- 
culent, and are used in the green state like string-beans ; 
though the seeds may be used as other peas, either in the 
green state or when ripe. " When not ripe, the pods of some 
of the sorts have the appearance of being swollen or distended 
wdth air ; but, on ripening, they become much shrivelled, and 
collapse closely on the seeds." The varieties are not numer- 
ous, when compared Avith the extensive catalogue of the 
kinds of the Common Pea offered for sale by seedsmen, and 
described by horticultural writers. The principal are the 
following : — 

Common Stalk about two feet high, dividing into 

Dwarf Sugar. 
Law. Vil. branches when cultivated in good soil ; flower 

Dwarf Crooked- i ■ . i • i • • • i t . i 

PODDED Sugar, wliitc ; pods smglc or lu pairs. Six-seeded, three 
inches long by five eighths of an inch broad, 
crooked or jointed-like with the seeds, as in all of the Sugar 
Peas, very prominent, especially on becoming ripe and dry ; 
pea fully a fourth of an inch in diameter, white, and slightly 
wrinkled. 

The variety is quite late. Sown the beginning of May, 



THE PEA. 5n 

the plants blossomed the last week iu June, and pods were 
gathered for use July 17. 

It is prolific, of good quality as a shelled-pea, and the 
young pods are tender and well flavored. 

Plant about twenty inches high, branchinsj ; Early Dwarf 
. *" Dutch Sugar, 

leaves of medium size, yellowish-green ; flowers vu. 

. . Early Dwarf de 

white ; pods two inches and three quarters m grace. 
length, half an inch wide, somewhat sickle-shaped, swollen 
on the sides, flattened at the lower end, and containing 
five or six peas, which, when ripe, are roundish, often 
irregularly flattened or indented, wrinkled, and of a yellow- 
ish-white color. 

The variety is the lowest-growing and earliest of all 
the Eatable-podded kinds. If sown at the time of the 
Common Dwarf Sugar, it will be fit for use twelve or 
fourteen days in advance of that variety. It requires a 
good soil ; and the pods are succulent and tender, but are 
not considered superior to those of the Common Dwarf 
Sugar. 

Stalk four to five feet high ; leaves large. Giant Eata- 
„ . , . , . , , , . ble-podded. 

yellowish-green, stained with red at their VH- 

GfANT Sugar. 

union with the stalk of the plant ; flower red- 
dish ; pods transparent yellowish-green, very thick and 
fleshy, distended on the surface by the seeds, which are 
widely distributed, curved, and much contorted, six inches 
long, and sometimes nearly an inch and a half in diam- 
eter, — exceeding in size that of any other variety. They 
contain but five or six seeds, which, when ripe, are irreg- 
ular in form, and of a greenish-yellow color, spotted or 
speckled with brown. 

It is about a week later than the Large Crooked 
Sugar. 

46 



5;2 LEGUMINOUS PLANTS. 

Large Plant nearly six feet in height, and branch- 

Crooked SU- . . T -1 1 1 

gar. Thomp. mg when grown in good soil ; the leaves are 

Broadsword. 

S'^-i-^cH-TOD su- large, yellowish-green ; flowers white ; the pods 
are very large, — measuring from four to five 
inches in length and an inch in width, — broad, flat, and 
crooked. When young, they are tender, and easily snap or 
break in pieces, like the young pods of kidney-beans ; and 
are then fit for use. The sides of the pods exhibit prominent 
marks Avhere pushed out by the seeds, even at an early stage 
of growth. The ripe peas are somewhat indented or irregu- 
larly compressed, and of a yellowish-white color. 

It is one of the best of the Eatable-podded sorts, and is 
hardy and productive. It is, however, quite late. Sown 
May 1, it blossomed the last of June, and produced pods for 
use in the green state the 20th of July. 

Purple-pod- Plant five feet high, generally without 
ded or Aus- 
tralian. Law. branches ; pods usually in pairs, flattened, with 

Blue-podded. 

botasy-baypea. thick, fleshy skms, and commonly of a dark 
purple color ; but this characteristic is not permanent, as 
they are sometimes found with green pods ; in which case, 
they are, however, easily distinguished from those of other 
peas by their thick and fleshy nature. When ripe, the peas 
are of medium size, often much indented and irregularly 
compressed, and of a light, dunnish, or brown color. Season 
intermediate. 

It is very productive, -and seems possessed of properties 
which entitle it to cultivation. 



Red-flowered Stem four or five feet in heiarht, generally 

Sugar, va. , . & 5 & J 

Chocolate. Simple, biit branching when grown in rich soil ; 

leaves long, yellowish-green, tinged with red where they 

connect with the stalk of the plant ; flowers pale red ; pods 

three inches long, seven tenths of an inch broad, more or 



THE PEA. 543 

less contorted, containing six to eight peas ; seed compar- 
atively large, pale brown, marbled with reddish-brown. 

Season nearly the same as that of the Common Dwarf 
Sugar. It is productive, remarkably hardy, and may be 
sown very early in spring, as it is little affected by cool and 
wet weather ; but the green peas are not much esteemed, as 
they possess a strong and rather unpleasant flavor. The 
green pods are tender and good ; and for these the variety 
may be worthy of cultivation. 

Plant similar to the Common Dwarf Sugar, Tamarind 

Sugar, 
but of more luxuriant habit, and with larger late dwaef su- 
gar. Tamarind 

foliage ; flowers white ; pods single or in pairs, ^^^• 

six to eight seeded, very large and broad, — often measuring 
four inches in length and an inch in breadth, — succulent, 
and generally contorted and irregular in form. A few days 
later than the Common Dwarf Sugar. 

Hardy, prolific, and deserves more general cultivation. 

Stem four to five feet high ; leaves yellowish- "White-pod- 
ded Sugar, 
green, and, like those of the Giant Eatable- vu. 

podded, stained with red at their insertion with the stalk ; 
flowers purple ; the pods are nearly three inches long, five 
eighths of an inch wide, sickle-shaped and contorted, of a 
yellowish-white color, and contain five or six peas. The 
ripe seeds are irregularly flattened and indented, of a green- 
ish-yellow color, marbled or spotted with brown or black. 

The variety is quite late. Sown May 1, the pods were 
not fit for use till July 24. 

The pods are crisp and succulent, though inferior in 
flavor to most of the Eatable-podded varieties. 



Stem three to four feet hio^h : leaves lar<?e, Yellow-pod- 

° ' . ded Sugar, 

yellowish-green ; flowers white, tinted with yel- v^^- 



5U LEGUMINOUS PLANTS. 

low ; pods four inches long, tapering slightly at the ends, 
greenish-yellow, thick and fleshy, containing six or seven 
peas, widely separated. The ripe seeds are oblong, rather 
regular in form, and of a creamy-white color. 

It is one of the earliest of the Eatable-podded sorts, 
coming to the table, if planted May 1, about the middle 
of July. It is of good quality, but not hardy or produc- 
tive ; and seems to have little to recommend it, aside from 
the singular color of its pods. 



PEA-NUT. 

Ground Bean. Earth Nut. Vil. Pindar Nut. Ground Nut. 
Arachys hypogea. 

A native of Africa, and also of Central and Tropical 
America. It is an annual plant ; and the stem, when full 
grown, is about fifteen inches in height. The leaves are 
pinnate, with four leaflets, and a leafy, emarginate appendage 
at the base of the petioles ; the flowers are yellow, and are 
produced singly, in the axils of the leaves ; the fruit, or pod, 
is of an oblong form, from an inch to an inch and a half in 
length, rather more than three eighths of an inch in diam- 
eter, often contracted at the middle, but sometimes bottle- 
formed, reticulated, and of a yellowish color ; the kernels, 
of which the pods contain from one to three, are oblong, 
quite white, and enclosed in a thin, brown skin, or 
pellicle. 

A remarkable peculiarity of this plant is, that the lower 
blossoms (which alone produce fruit), after the decay of 
the petals, insinuate their ovaries into the earth ; beneath 
which, at the depth of several inches, the fruit is afterwards 
perfected. 

The seed, or kernel, retains its germinative property but a 



PEA-NUT. 545 

single season ; and, when designed for planting, should be 
preserved unbroken in the pod, or shell. 

Soil and Cultivation. — The Pea-nut succeeds best in a 
warm, light, loamy soil. This should be deeply ploughed 
and well pulverized, and afterwards laid out in slightly raised 
ridges two feet apart. As the plants require the whole sea- 
son for their perfection, the seed should be planted as early 
in spring as the weather becomes suitable. Drop nine inches 
apart in the drills, and cover an inch and a half or two 
inches deep. Weeding must be performed early in the sea- 
son ; as, after the blossoming of the plants, they are greatly 
injured if disturbed by the hoe, or if weeds are removed 
about the roots. 

It is rather tropical in its character, and cannot be cul- 
tivated with success either in the Northern or Middle 
States. 

" The seeds are sometimes dibbled in rows, so as to leave 
the plants a foot apart each way. As soon as the flowers 
appear, the vines are earthed up from time to time, so as to 
keep them chiefly within the. ground. When cultivated alone, 
and there is sufficient moisture, the yield of nuts is from sixty 
to seventy-five bushels to the acre. If allowed to grow with- 
out earthing up, the vines will yield half a ton of hay to the 
acre. They are killed by the first frost, when the nuts will 
be mature, and ready for use." 

Varieties. — 

A comparatively small, smooth, and regularly African 

formed sort. Shell thin, usually enclosing two 
kernels. 

Similar to the African. The pods, however, "Wilmington 

Pea-nut. 
are longer, and the shell is thicker and paler. Carolina. 

They rarely contain less than two, and often enclose three, 

46* 



546 LEGUMINOUS PLANTS. 

kernels. Extensively cultivated in the Carolinas and Gulf 
States. 



Tennessee Pods large, thick, and irregular m form ; 

Pea-nut. 

the reticulations very coarse and deep. The 

pods usually contain two kernels. Less esteemed than 

either of the preceding varieties. 



VETCH, OR TARE. 
Vicia sativa. 

The Yetch, or Tare, in its properties and habits, some- 
what resembles the Common Pea. There are numerous 
species as well as varieties, and the seeds of all may be used 
for food ; but they are generally too small, or produced too 
sparingly, to repay the cost of cultivation. 

The only variety of much importance to the garden is the 
following : — 

"White Tare, Annual ; stem slender and climbing, about 
or Vetch. ^ . 

Laiv. three feet high, the leaves terminating in a 

Lentil, of Can- 

ADA. N^APOLEON branchiug tendril, or clasper ; flowers purplish ; 
pods brown, slender, containing from eight to 
twelve seeds, or grains, which are globular, sometimes 
slightly flattened, smooth, and of a yellowish-white color ; 
they retain their germinative quality three years. An ounce 
contains about six hundred seeds. 

In France and Canada, the seeds are used as a substitute 
for peas, both green and ripe, in soups and other dishes. 
They are also ground, and made into bread ; but in this 
case their flour is generally mixed with that of corn, rye, 
or wheat. 

The seeds may be sown in drills, in April or May, in the 



WINGED PEA. 547 

manner of garden peas, or broadcast with oats for agricultu- 
ral purposes. 

Field Varieties. — 

An agricultural sort, grown at the north of Summer 

Tare, or 
England and in Scotland. It is sown broad- Vetch. 

cast, and cultivated as wheat or barley. Both the haum 

and seed are used. 

Extensively grown in England and Scotland ; "Winter 

. . Tare, or 

usually sown m autumn, mixed with rye, for Vetch. 

early spring food for stock. The seeds are smaller than 
those of the summer variety. 

Not sufficiently hardy to survive the winters of the North- 
ern States. 



WINGED PEA. 
Red Birdsfoot Trefoil. Mill. Lotus tetragonolobus. 

A hardy, creeping, or climbing, annual plant, fifteen or 
eighteen inches in height, or length ; leaves trifoliate ; flowers 
large, solitary, bright scarlet ; pods three inches and a half* 
long, with four longitudinal, leafy membranes, or wings ; 
seeds globular, slightly compressed, yellowish-white. 

Use. — The ripened seeds are sometimes used as a substi- 
tute for coffee ; and the pods, while young and tender, form 
an agreeable dish, not unlike string-beans. It is often cul- 
tivated as an ornamental plant, and for this purpose is 
generally sown in patches, four or five seeds together on 
the border, where the plants are intended to remain. 

When grown as an esculent, sow in double drills an inch 
and a half deep, and two feet apart, the single rows being 
made twelve inches from each other. 



548 



MEDICINAL PLANTS. 



CHAPTER X. 



MEDICINAL PLANTS 




Bene-plant. Chamomile. Coltsfoot. Elecampane. Hoarhound. Hys- 
sop. Licorice. Mandrake, or May Apple. Pennyroyal. Poppy. Pal- 
mate-leaved or Turkey Rhubarb. Rue. Saffron. Southernwood. 
Wormwood. 

BENE-PLANT. 
Oily Grain. Sesamum sp. 

AID to have been introduced into this country 
from Africa by the negroes. It is cultivated 
in the south of Europe, and in Egypt is grown 
to a considerable extent for forage and culi- 
nary purposes. 

It is a hardy annual, vs^ith an erect, four-sided stem from 
two to four feet high, and opposite, lobed, or entire leaves ; 
the flowers terminate the stalk in loose spikes, and are of a 
dingy-white color ; the seeds are oval, flattened, and pro- 
duced in an oblong, pointed capsule. 

Propagation and Cultivation. — It is propagated from seeds, 
which should be sown in spring, as soon as the ground has 
become well settled. They may be sown where the plants 
are to remain ; or in a nursery-bed, to be afterwards trans- 
planted. The plants should be grown in rows eighteen inches 
or two feet apart, and about a foot apart in the rows. The 
after-culture consists simply in keeping the ground loose, and 
free from weeds. The plant is said to yield a much greater 



BENE-PLANT. 519 

amount of herbage if the top is broken or cut off when it 
is about half grown. 

Use. — " The seeds were at one time used for food ; beino- 
first parched, then mixed with water, and afterwards stewed 
with other ingredients. A sort of pudding is made of the 
seeds, in the same manner as rice, and is by some persons 
much esteemed. From the seeds of the first-named sort an 
oil is extracted, wiiich will keep many years without having 
any rancid smell or taste. In two years, the warm taste 
Avhich the new oil possesses wears off, and it becomes quite 
mild and pleasant, and may be used as a salad-oil, or for all 
the purposes of olive-oil. Tavo quarts of oil have been ex- 
tracted from nine pounds of the seeds." 

The properties of the plant are cooling and healing, with 
some degree of astringency. A few of the leaves, immersed 
a short time in a tumbler of water, give it a jelly-like con- 
sistence, without imparting color or flavor ; and in this form 
it is generally used. 

There are three varieties : — 



Plant larger than that of the Oval-leaved ; Biformed- 

leaved. Mill. 
the lower leaves are three-parted, wmile those 

of the upper part of the stalk are oval or entire. 



Stem about two feet high, wdth a few short Oval-leaved, 
branches ; the leaves are oblong, and entire on the 
borders. 



Taller and more vigorous than either of the Trifid-leaved. 

° Mill. 

preceding. The upper as well as the lower 
leaves are trifid, or three-parted. 



550 MEDICINAL PLANTS. 

CHAMOMILE. 

Anthemis nobilis. 

This is a half-hardy, herbaceous, perennial plant, growing 
wild in various parts of England, by roadsides and in gravelly 
pastures. Its stems rest upon the surface of the ground, and 
send out roots, by which the plants spread and are rapidly 
increased. 

Soil and Culture. — Chamomile flourishes best in light, 
poor soil, and is generally propagated by dividing the roots, 
and setting them in rows a foot apart, and eight or ten inches 
from each other in the rows. They will soon entirely occupy 
the ground. 

Gathering. — The flowers should be gathered in a dry day, 
and when they are fully expanded. They are generally 
spread in an airy, shady situation for a few days, and 
afterwards removed to a heated apartment to perfect the 
drying. 

Common The flowers of this variety are single. Though 

Chamomile. . «» • p t • i 

considered more efficacious for medicinal pur- 
poses, it is not so generally cultivated as the Double-flower- 
ing. The leaves are finely cut, or divided ; and, when 
bruised, emit a peculiar, pungent odor. It may be grown 
from seeds, or slips, and from divisions of the plants, or 
roots. 



Double-flow- A variety of the foregroinor, with larg^e, white, 
ering Chamo- ^ o o' » ' 

mile. double flowers. The leaves are of the same 

form, but milder in their odor and taste. It is equally 

hardy with the Single-flowering, and much more ornamental. 

Though generally considered less efficacious than the last 

named, it is generally cultivated for use and the market on 

account of the greater bulk and weinrht of its flowers. 



COMMON COLTSFOOT. 551 

It is propagated by slips, with a few of the small roots 
attached. Both of the sorts are classed as hardy peren- 
nials ; but, in the Northern and Eastern States, the plants 
are frequently destroyed in severe winters. 

Use. — "The flowers, which are the parts principally used, 
have long been in high repute, both in the popular and scien- 
tific Materia Medica, and give out their properties by infusion 
in either water or alcohol. The flowers are also sometimes 
used in the manufacture of bitter beer, and, along with 
Wormwood, made, to a certain extent, a substitute for hops. 
In many parts of England, the peasants have what they call 
a ' Chamomile seat ' at the end of their gardens, which is 
constructed by cutting out a bench in a bank of earth, and 
planting it thickly with the Double-flowering variety ; on 
which they delight to sit, and fancy it conducive to health." 
— Mclnt. 

It is considered a safe bitter, and tonic ; though strong 
infusions, when taken warm, sometimes act as an emetic. 



COMMON COLTSFOOT. 

Tussilago farfara. 

A hardy, herbaceous, perennial plant. The leaves are all 
radical, roundish-heart-shaped, and from five to seven inches 
in diameter ; the flower-stem (scape) is six or seven inches 
high, imbricated, and produces a solitary yellow flower, 
which is about an inch in diameter. The plants blossom in 
February and March, before the appearance of the leaves, 
and often while the ground is still frozen, and even covered 
with snow. * 

Propagation and Culture. — Coltsfoot thrives best in rich, 
moist soil. It may be propagated from seeds, but is gen- 
erally increased by dividing its long, creeping roots. The 



552 MEDICINAL PLANTS. 

plants require little attention, and will soon occupy all the 
space allotted. 

Gathering and Use. — The leaves are the parts of the 
plant used, and are generally cut in July and September. 

They should not be exposed to the sun for drying, but 

spread singly in an airy, shaded situation. They are 
esteemed beneficial in colds and pulmonary disorders. 



ELECAMPANE. 

Inula helenium. 

A hardy, herbaceous, perennial plant, introduced from 
Europe, but growing spontaneously in moist places, by road- 
sides, and in the vicinity of gardens where it has been culti- 
vated. Stem from three to five feet high, thick and strong, 
branching towards the top ; the leaves are from nine inches 
to a foot in length, ovate, toothed on the margin, downy 
beneath ; the flowers are yellow, spreading, and resemble a 
small sunflower ; the seeds are narrow, four-sided, and 
crowned with down. 

The plants blossom in July and August, and there is but 
one variety cultivated. 

Propagation and Cidture. — It is generally propagated by 
dividing the roots, but may be grown from seeds, which are 
sown just after ripening. The plants should be set in rows 
two feet asunder, and a foot from each other in the rows. 

Use. — Elecampane is cultivated for its roots, which are 
carminative, sudorific, tonic, and alleviating in pulmonary 
diseases. They are in their greatest perfection when of two 
years' growth. 



HO ARHOUND. — HYSSOP. 553 

HOARHOUND. 

Marrubium vulgare. 

Hoarhound is a hardy, herbaceous, perennial plant, intro- 
duced from Europe, and naturalized to a considerable extent 
in localities where it has been once cultivated. Stem hoary, 
about two feet high ; leaves round-ovate ; flowers white ; 
seeds small, of an angular-ovoid form and grayish-brown 
color. 

Propagation and Cultivation. — The plant prefers a rich, 
warm soil, and is generally propagated by dividing its long, 
creeping roots, but may also be raised from seeds. When 
once established, it will grow almost spontaneously, and yield 
abundantly. 

Gathering and Use. — The plants are cut for use as they 
come into flower, and, if required, the foliage may be cut 
twice in the season. 

The leaves possess a strong and somewhat unpleasant 
odor, and their taste is " bitter, penetrating, and durable." 
The plant has long been esteemed for its efficacy in colds and 
pulmonary consumption. 



HYSSOP. 

Hyssopus officinalis. 

Hyssop is a hardy, evergreen, dwarfish, aromatic shrub, 
from the south of Europe. 

Three kinds are cultivated, as follow : — 

More generally found in gardens than either Common, or 
o 1 f ■l^ ' • . Blue-flow- 

ot the toUowmg varieties. The stems are ering. 

square and tender at first, but afterwards become round and 

woody ; the leaves are opposite, small, narrow, with six or 

47 



554 MEDICINAL PLANTS. 

eiglit bract-like leaves at tlie same joint ; the flowers are blue, 
in terminal spikes ; seeds small, black, oblong. 

Red-flower- Quite distinct from the Common, or Blue- 
flowering. The stem is shorter, the plants are 
more branching in their habit, and the spikes more dense or 
compact ; flowers fine red. It is not so hardy as the White 
or the Blue Flowering, and is often injured by severe winters. 

■White-flow- This is a sub-variety of the Common Blue- 
flowering, the principal if not the only mark 
of distinction being its white flowers. Its properties, and 
modes of culture, are the same. 

Soil and Cultivation. — The plants require a light, warm, 
mellow soil, and are propagated from seeds, cuttings, or by 
dividing the roots. The seeds are sown in April ; and, when 
the seedlings are two or three inches high, they are trans- 
planted to rows eighteen inches apart, and a foot from each 
other in the rows. The roots may be divided or the slips set 
in spring or autumn. 

Use. — The plant is highly aromatic. The leaves and 
young shoots are the parts used, and are cut, dried, and pre- 
served as other pot-herbs. 

" Hyssop has the general virtues ascribed to aromatic 
plants, and is recommended in asthmas, coughs, and other 
pulmonary disorders." — Eog. 



LICORICE. 

Glycyrrhiza glabra. 
Licorice is a hardy, perennial plant. The roots are fleshy, 
creeping, and, when undisturbed, attain a great length, and 
penetrate far into the earth ; the stem is herbaceous, dull 



LICORICE. 55-5 

greea, aud about four feet high ; leaves pinnate, composed of 
four or five pairs of oval leaflets ; flowers pale blue, in ter- 
minal spikes. The fruit consists of short, flattened pods, each 
containing two or three kidney-shaped seeds. 

Soil, Fropagatioji, and Culture. — " Licorice succeeds best 
in deep, rich, rather sandy, or in alluvial soil. The ground 
should be well enriched the year previous to planting ; and it 
should either be trenched three feet deep in autumn, laid in 
ridges, and allowed to remain in that state till spring ; or it 
may be trenched immediately before planting. The former 
method is the preferable one. 

" Licorice is propagated by portions of the creeping stem 
(commonly termed 'the creeping root'), from four to six 
inches in length, each having two or three buds. These are 
planted in March or April, or as soon as the ground can be 
well worked, in rows three feet apart, and eighteen inches 
from each other in the rows ; covering with earth to the depth 
of two or three inches. Every year, late in autumn, when 
the sap has gone down and the leaves have turned yellow, the 
old stems should be cut down with a pruning-knife to a level 
with the ground. At this time, also, the creeping stems are 
forked up, cut off close to the main stems, and preserved 
in sand, or in heaps covered with straw and earth, for future 
plantations. The roots will be ready for taking up three 
years after planting. This should be done towards winter, 
after the descent of the sap. A trench three feet deep must 
then be thrown out, and the roots extracted ; after which they 
may be stored in sand for use." — Thomp. 

Use. — The roots are the parts of the plant used, and these 
are extensively employed by porter brewers. " The sweet, 
mucilaginous juice extracted from the roots by boiling is 
much esteemed as an emollient in colds." 



55a MEDICINAL PLANTS. 

MANDRAKE, OR MAY-APPLE. 

Lime Plant. Podophyllum peltatum. 

A hardy, herbaceous, perenuial plant, growing in rich, 
moist localities, and more or less abundant in most of the 
Northern States. The root is creeping, nearly half an inch 
in diameter, brown without and yellow within. The stem 
is twelve or fifteen inches high, round and smooth, and ter- 
minates in two large, peltate, palmate leaves. In the fork 
of the stem is put forth a large, solitary, nodding, white 
flower, many of which, under cultivation, are found abortive. 
The fruit is of an oval form, an inch and a half or tAvo 
inches in diameter, yellow, with brownish spots, at ma- 
turity, slightly acid, with somewhat of the flavor of the 
strawberry, pleasant to some palates, but disagreeable to 
others. The plants blossom in May, and the fruit ripens 
in June. 

Soil, Propagation, and Culture. — The Mandrake requires 
a rich, moist soil, and thrives best when not too much ex- 
posed to the action of the sun. It propagates readily, and is 
of easy culture, but is seldom raised from seeds. It is usu- 
ally increased by dividing the creeping, branching roots, 
which may be done either in spring or autumn, taking care 
to leave a bud or two on each division, and covering them 
about two inches deep. They quickly become established, 
rapidly multiply, and soon entirely cover the ground. They 
need no protection during winter, require little cultivation, 
and often extend into swarded ground, making their appear- 
ance year after year, healthy and vigorous. 

Use. — Though the root and foliage are described by 
modern botanists as being poisonous, it is considered one of 
the most important of all medicinal plants. As an alterative, 
cathartic, vermifuge, and especially for diseases of the liver, 
it is said to be one of the most efficient of remedial agents. 



PENNYROYAL. 557 

It should, however, be employed with caution, and is pru- 
dently administered only when prescribed and prepared by a 
physician. 



PENNYROYAL. 

Hedeoma pulegioides. 

The American Pennyroyal is a small, branching, annual 
plant, common to gravelly localities, and abounding, towards 
autumn, among stubble in dry fields from whence crops of 
wheat or rye have been recently harvested. The stem is 
erect, branching, and from six to twelve inches high ; the 
leaves are opposite, oval, slightly toothed ; flowers bluish, in 
axillary clusters ; seeds very small, deep blackish-brown. 

Sowing and Cultivation. — In its natural state, the seeds 
ripen towards autumn, lie dormant in the earth during winter, 
and vegetate the following spring or summer. When culti- 
vated, the seeds should be sown soon after ripening, as they 
yegetate best when exposed to the action of frost during 
winter. They are sown broadcast, or in drills ten or twelve 
inches asunder. When the plants are in full flower, they are 
cut off, or taken up by the roots, and dried in an airy, shaded 
situation. 

Use. — Pennyroyal possesses a warm, pungent, somewhat 
aromatic taste, and is employed exclusively for medical pur- 
poses. An infusion of the leaves is stimulating, sudorific, 
tonic, and beneficial in colds and chills. 

This plant must not be confounded with the Pennyroyal 
{Mentha pulegium) of English writers, which is a species of 
Mint, and quite distinct from the plant generally known as 
Pennyroyal in this country. 
47* 



558 MEDICINAL PLANTS. 

POPPY, OR MAW. 

Papaver somniferum, var. nigrum. 

A hardy annual, growing naturally in different parts of 
Europe, and cultivated to a considerable extent in Germany 
for its seeds, which, under the name of " Maw-seed," are an 
article of some commercial importance. Stem five or six feet 
high, branching ; leaves smooth, glaucous, clasping, and much 
cut or gashed on the borders ; flowers large, terminal, purple 
and white ; the bud pendent, or drooping, until the time of 
flowering, when it becomes erect. The petals soon fall to the 
ground, remaining on the plant but a few hours after their 
expansion ; and are succeeded by large, roundish heads, or 
capsules, two inches and upwards in diameter, filled with the 
small, darkish-blue seeds for which the plant is principally 
cultivated. 

Soil, Solving, and Culture. — " The soils best suited to the 
growth of the Poppy are such as are of medium texture and 
in the highest state of fertilization. As the seeds are small, 
and consequently easily buried, the land should be well pul- 
verized by harrowing and rolling. The seeds are sown in 
April, in drills about half an inch in depth, and twenty inches 
or two feet distant from each other. The young plants are 
afterwards thinned out to from six to ten inches' distance in 
the rows, and the whole crop kept free from weeds by fre- 
quent hoeing. 

" The period of reaping is about the month of August, 
when the earliest, and generally the largest, capsules begin 
to open. The plants are then cut or pulled, and tied in 
small bundles, taking care not to allow the heads to recline 
until they are carried to the place allotted for the reception 
of the seed, which is then shaken out, and the sheaves again 
set upon their ends for the ripening of the remaining cap- 
sules. 



POPPY, OR MAW. 5J9 

" In Germany and Flanders, a mode of obtaining the first 
crop is to spread sheets by the side of the row, into which the 
seeds are shaken by bending over the tops of the plants : 
these are then pulled, tied in bundles, and removed ; when 
the sheets are drawn forward to the next row, and so on, 
until the harvesting is completed." — Law. 

Use. — Maw-seed is imported to some extent from differ- 
ent parts of Europe, and is principally used in this country 
for feedins: birds. 



Stem three feet high, smooth and branching ; Oil-Poppy. 

Law. 

flowers dull red, or grayish; capsules very gray poppy. 

Papaver somni- 

large, oblong ; seeds of a brownish color, and ^^kum olher. 
produced in great abundance. 

It is chiefly cultivated in Italy, the south of France, Ger- 
many, and Flanders. 

Use. — " The oil of the seeds of the Poppy is of an agree- 
able flavor, and in Europe is chiefly applied to domestic 
purposes, for which it is esteemed nearly equal to that of the 
olive. Its consumption ill this country is comparatively tri- 
fling, being principally used for the finer kinds of oil-paint- 
ing and by druggists." 

Plant strono^ and viororous, — the stem, in fa- Opium, or 
° . . White Pop- 

vorable situations, reaching a height of five or py- Loio. 

p. SOMNIFERUM, 

six feet ; flowers large, white, and of short du- '^^^^^^idum.^'^'''' 
ration ; seed-pods globular, of large size, often 
measuring upwards of two inches in diameter ; seeds small, 
white, ripening in August and September. 

Sowing and Cultivation. — "Being an annual plant, the 
Poppy, when sown in spring, matures its seed the last of 
summer or early in autumn. It is of easy culture, and can 
be successfully grown in any section of the Northern or Mid- 



560 MEDICINAL PLANTS. 

die States. It may be sown at any time during the month of 
April, or the first week in May. The best method of culti- 
vating the plant is in rows two feet and a half apart ; and, on 
the poppies attaining a few inches in height, they are hoed 
out to a distance from one another of six or eight inches. 

" Opium is obtained from the capsules or heads of seed, 
and is extracted after they are fully formed, but wiiile yet 
green. The process is simple, and may be taught to children 
in an hour. 

" Two or more vertical incisions are made in the capsule 
with a sharp knife or other instrument, about an inch in 
length, and not so deep as to penetrate through the capsule. 
As soon as the incisions are made, a milky juice will flow out, 
which, being glutinous, will adhere to the capsule. This may 
be collected by a small hair-brush such as is used by paint- 
ers, and squeezed into a small vessel carried by the person 
who collects the juice. The incisions are repeated at inter- 
vals of a few days all round the capsule, and the same process 
of collecting the exuded juice is also repeated. 

" The juice thus collected is Opium. In a day or two, it is 
of the consistence to be worked up into a mass. The nar- 
cotic matter of the plant may also be collected by boiling ; but 
it is only the exuded juice that forms pure Opium. 

" In the opium countries of the East, the incisions arc 
miade at sunset by several-pointed knives or lancets. On the 
following day the juice is collected, scraped off with a small 
iron scoop, and deposited in earthen pots, when it is worked 
by the hand until it becomes consistent. It is then formed in 
globular cakes, and laid in small earthen basins to be further 
dried. After the opium is extracted from the capsule, the 
plant is allowed to stand, and ripen its seeds. 

" The seeds of the Poppy have nothing of the narcotic 
principle, and are eaten by the people of the East as a 



PALMATE-LEAVED RHUBARB. 661 

nourishing and grateful food ; and they yield, by expression, 
an oil which is regarded as inferior only to that of the olive." 
— Low. 

The expense of labor forms the principal objection to the 
cultivation of the Poppy in the United States for its opium. 
As, however, the plants succeed well, and can be easily and 
extensively grown in any section of the country, and as the 
process of extraction, though minute, is yet simple, the em- 
ployment of females or children might render its production 
remunerative. 



PALMATE-LEAVED RHUBARB. Law. 
Turkey Rhubarb. Rheum palmatum. 

This species is readily distinguished by its deeply divided 
or palmate leaves, and is generally considered as that from 
which the dried roots chiefly used in medicine are obtained. 
Like the Pie Rhubarb, it requires a deep, rich soil, Avhich 
should be thoroughly stirred, and put in as fine a state of cul- 
tivation as possible, before setting the plants. These should 
be placed about three feet apart in each direction, and kept 
free from weeds during the summer. They will not be ready 
for taking up until five or six years old. 

The roots are thick and succulent, with a brownish skin 
and briglit yellow flesh, streaked or variegated with red. 
After being dug, they are washed clean, cut in rather large 
pieces, and dried, either by the sun or in kilns formed for the 
purpose, when they are ready for use. 

Rhubarb from Turkey and the neighboring countries is 
generally preferred ; but it is said its superiority, to a great 
degree, is attributable to the manner in which it is dried and 
prepared for market. It is propagated by seed, or by a 
division of the roots. 



562 MEDICINAL PLANTS. 

RUE. 

Ruta graveolens. 

Rue is a hardy, shrubby, nearly evergreen plant, and 
thrives best in poor but dry and warm soil. It is propagated 
by seeds, or slips, and by dividing the roots. The seeds are 
sown in April, and the roots may be separated in spring or 
autumn. The plants should be set about eighteen inches 
apart in each direction. When extensively cultivated, they 
are set in rows eighteen inches apart, and a foot asunder in 
the rows. 

Use. — " Rue has a strong, unpleasant odor, and a bitter, 
pungent, penetrating taste. The leaves are so acrid as to 
irritate and inflame the skin, if much handled. Its efficacy 
as a vermifuge is unquestioned ; but it should be used with 
caution. It was formerly employed in soups ; and the leaves, 
after being boiled, were eaten pickled in vinegar." The plant 
is rarely used in this country, either as an esculent or for 
medical purposes. 

The kinds cultivated are the following : — 

Broad- Stem shrubby, four or five feet high ; leaves 

leaved Rue 

compound, of a grayish-green color and strong. 

odor ; flowers yellow, in terminal, spreading clusters ; the 
fruit is a roundish capsule, and contains four rough, black 
seeds. 

At one period, this was the sort principally cultivated, and 
is that referred to in most treatises on medicine. More re- 
cently, however, it has given place to the Narrow-leaved, 
which is much hardier and equally efficacious. 



Narrow- Stem three or four feet high ; foliage nar- 

leaved Rue. , n ^ 

rower than that of the preceding, but of the 

same grayish color, and strong, peculiar odor ; the flowers 



SAFFRON. 563 

are produced in longer and looser clusters than those of the 
Broad-leaved, and the seed-vessels are smaller. Now gen- 
erally cultivated because of its greater hardiness. 



SAFFRON. Law. 
Safflower. Carthamus tinctorius. 

A hardy, annual plant, with a smooth, woody stem, two 
and a half or three feet high ; leaves ovate, spiny ; flowers 
large, compound, bright orange, or vermilion ; seeds ovate, 
whitish, or very light brown, a fifth of an inch long, and a 
tenth of an inch thick. 

Soil and Cultivation. — It grows best on soils rather light, 
and not wet, and the seed should be sown the last of April, 
or early in May, in drills about two feet apart and an inch 
deep. When the plants are two inches high, they should be 
thinned to six inches apart in the rows, and afterwards occa- 
sionally hoed during the summer, to keep the earth loose, and 
free the plants from weeds. 

Use. — •' It is cultivated exclusively for its flowers, from 
which the coloring-matter of Saffron, or Safflower, is ob- 
tained. These are collected when fully expanded, and dried 
on a kiln, under pressure, to form them into cakes, in which 
state they are sold in the market. It is extensively culti- 
vated in the Levant and several countries of Europe, particu- 
larly France, Spain, and Germany, in the latter of which 
the first gathering of flowers is obtained in the beginning of 
September ; and others, for six or eight weeks following, as 
the flowers expand. It flowers somewhat earlier in this coun- 
try, and seems well adapted to our climate. 

" Though the color of the petals is of a deep orange, they 
are used for dyeing various shades of red, the yellow matter 
being easily separated from the other. The flowers of Saffron 



564 MEDICINAL PLANTS. 

are employed in Spain and other countries for coloring dishes 
and confectioneries, and from the seed a fixed oil is obtained, 
somewhat similar to that of the Sunflower ; for which pur- 
pose alone, it does not, however, seem deserving of culti- 
vation." 

It was formerly much used in medicine in cases of humors 
and diseased blood. 



SOUTHERNWOOD. 

Artemesia abrotanum. 

A hardy, shrubby plant, about three feet high. The leaves 
are pale green, and cut, or divided, into narrow, thread-like 
segments ; the flowers are numerous, small, yellow, droop- 
ing ; the seeds resemble those of the Common Wormwood, 
and retain their germinative properties two years. 

The plant is generally propagated by dividing the roots in 
the manner of other hardy shrubs. 

Use. — The leaves have a strong, resinous, somewhat aro- 
matic and rather pleasant odor, and are quite bitter to the 
taste. The root is seldom used, but the leaves and young 
branches are employed in the same manner and for the same 
purposes as those of the Common Wormwood. 



WORMWOOD. 

Artemesia. 
The cultivated species are as follow : — 



Common This species, everywhere common to gardens 

"Wormwood. . , . . . c r\ j. -xy -i. ' 

AKTEMKsiA AB- lu this couutry, IS a native ot (jreat Uritain. 

SYNTHIUM. 

It is a hardy, perennial, shrubby plant, two or 
three feet in height. The leaves are deeply cut, or divided, 



WORMWOOD. 660 

pale green above, and hoary beneath ; the flowers are small, 
numerous, pale yellow ; the seeds are quite small, and retain 
their powers of germination two years. 

The leaves, when bruised, have a strong, somewhat pun- 
gent, yet aromatic odor, and are proverbial for their intense 
bitterness. 

This species somewhat resembles the fore- Roman 

"Wormwood, 
gomg ; but the roots are smaller, less woody, aetemesia pon- 

TICA. 

and more fibrous, and the stalks are shorter 
and more slender ; the leaves are smaller, more finely cut, or 
divided, pale green above, and hoary on the under surface, 
like those of the Common Wormwood ; the flowers, which 
are produced on the upper branches, are small, and of a pale 
yellow color ; the seeds are similar to those of the above spe- 
cies, and retain their vitality two years. 

It is generally preferred to the Common Wormwood for 
medicinal purposes, as the taste is more agreeable, and its 
odor less pungent. 

Indigenous to Great Britain, and common to Sea Worm- 
wood, 
the sea-coast of Holland and the low countries aktkmesia maki- 

TIMA. 

of Europe. Roots creeping, tough, and fibrous ; 
stalks two or three feet high, and, like the roots, tough and 
woody ; leaves numerous, long, narrow, and hoary ; flowers 
yellow, produced on the small branches towards the top of 
the plant ; seeds similar to those of the Common Worm- 
wood. 

The leaves are somewhat bitter to the taste, and, when 
bruised, emit a strong, pleasant, aromatic odor. 

Soil and Cultivation. — All of the species are hardy, aro- 
matic perennials ; and, though they will thrive in almost any 
soil, their properties are best developed in that which is warm, 
dry, and light. They are generally propagated, as other 
48 



566 MEDICINAL PLANTS. 

liardy shrubs, by dividing the plants, but may be raised from 
seeds or slips. The seeds are sown in April, in shallow 
drills, and the seedlings afterwards transplanted to rows two 
feet apart, and a foot from each other in the rows. 

Use. — "An infusion of the leaves and tops of the Com- 
mon "Wormwood is used as a vermifuge, tonic, and sto- 
machic, and the leaves are found to be beneficial to poultry." 
— TJiorwp. 

Most of the other species possess the same properties in a 
greater or less degree, and are used for the same purposes. 



COMMON MUSHROOM. 567 



CHAPTER XI. 
MUSHROOMS, OR ESCULENT FUNGI. 

Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber, or Truffle. 

IFFICULT as is the artificial management of 
Mushrooms, there can be no doubt that all 
of the edible kinds would finallj submit to, 
and probably be improved by, cultivation, 
though as yet but a single' species has been 
generally introduced to the garden. Many of them are na- 
tives of this country, abounding in our woods and pastures, 
and may be gathered wild, and freely enjoyed by those who 
have not the means of raising them artificially. In Poland 
and Russia, there are about thirty sorts of edible Fungi in 
common use among the peasantry. They are gathered in 
all the different stages of their growth, and used in various 
ways, — raw, boiled, stewed, roasted, — and being hung up, 
and dried in stoves or chimneys, form a part of their win- 
ter's stock of provisions. 




COMMON MUSHROOM. Mclnt Rog. 
Champignon. Agaricus campestris. 

This Mushroom, when it first appears, is of a rounded or 
button-like form, of a white color, and apparently rests on 




668 MUSHEOOMS, OR ESCULENT FUNGI. 

the surface of the ground. When fully developed, " the 
stem is solid, two or three inches high, and about half an 

inch in diameter ; its cap meas- 
ures from an inch to three, and 
sometimes even upwards of four 
inches in diameter, is of a white 
color, changing to brown when 
old, and becoming scurfy, fleshy, 
and regularly convex, but, with 
ago, flat, and liquefying in de- 
common Mushroom. cay ; the gills are loosc, of a 

pinkish-red, changing to liver color, in contact with, but not 
united to, the stem, very thick-set, some forked next the 
stem, some next the edge of the cap, some at both ends, 
and generally, in that case, excluding the intermediate 
smaller gills." 

Loudon says that it is most readily distinguished, when of 
middle size, by its fine pink or flesh-colored gills and pleas- 
ant smell. In a more advanced stage, the gills become of a 
chocolate color ; and it is then more liable to be confounded 
with other kinds of dubious quality : but the species which 
most nearly resembles it is slimy to the touch, and destitute 
of the fine odor, having rather a disagreeable smell. Further, 
the noxious kind grows in woods, or on the margin of woods ; 
while the true Mushroom springs up chiefly in open pastures, 
and should be gathered only in such places. 

Cultivation. — "This is the only species that has as yet 
been subjected to successful cultivation ; though there can be 
little doubt that all or most of the terrestrial-growing sorts 
would submit to the same process, if their natural habitats 
were sufiiciently studied, and their spawn collected and propa- 
gated. In this way the Common Mushroom was first brought 
under the control of man. 

" The seeds of the Common Mushroom, in fallinfr from the 



COMMON MUSHROOM. 569 

gills when ripe, are, no doubt, wafted by the wind, and become 
attached to the stems and leaves of grasses and other herbage ; 
and notwithstanding they are eaten by such animals as the 
horse, deer, and sheep, pass through their intestines without 
undergoing any material change in their vegetative existence : 
and hence, in the dung of these animals, when placed to- 
gether, and kept moderately dry, and brought to a slight 
state of fermentation, we discover the first stage of the ex- 
istence of the future brood of mushrooms. This is practi- 
cally called ' spawn,' and consists of a white, fibrous substance, 
running like broken threads through the mass of dung, which 
appears to be its only and proper nidus" — Mclnt. It is pre- 
pared for use as follows : — 

" In June and July, take any quantity of fresh horse-drop- 
pings, — the more dry and high-fed the better, — mixed with 
short litter, one third of cow's dung, and a good portion of 
mould of a loamy nature ; cement them well together, and 
mash the whole into a thin compost, and spread it on the 
floor of an open shed, to remain until it becomes firm enough 
to be formed into flat, square bricks ; which done, set them 
on an edge, and frequently turn them till half dry ; then, 
with a dibble, make two or three holes in each brick, and 
insert in each hole a piece of good old spawn about the size 
of a common walnut. The bricks should then be left till 
they are dry. This being completed, level the surface of a 
piece of ground, under cover, three feet wide, and of sufficient 
length to receive the bricks, on which lay a bottom of dry 
horse-dung six inches thick ; then form a pile by placing the 
bricks in rows one upon another, with the spawn side upper- 
most, till the pile is three feet high ; next cover it with a 
small portion of warm horse-dung, sufficient in quantity to 
diffuse a gentle glow of heat through the whole. When the 
spawn has spread itself through every part of the bricks, 
the process is ended, and the bricks may then be laid up in 
48^^ 



570 MUSHROOMS, OR ESCULENT FUNGI. 

a dry place for use. Mushroom-spawn thus made will pre- 
serve its vegetative power many years, if well dried before 
it is laid up ; but, if moist, it will grow, and exhaust itself." 
— Trans. 

The next step to be taken is the formation of the bed, in 
the preparation of which no dung answers so well as that 
of the horse, when taken fresh from the stable : the more 
droppings in it the better. The process recommended by 
Rogers is as follows : — 

" About July or August is the general season for making 
mushroom-beds, though this may be done all the year round. 
A quantity of the dung mentioned should be collected and 
thrown together in a heap, to ferment and acquire heat ; 
and, as this heat generally proves too violent at first, it should, 
previously to making the bed, be reduced to a proper tem- 
perature by frequently turning it in the course of the fortnight 
or three weeks ; which time it wull most likely require for all 
the parts to get into an even state of fermentation. During 
the above time, should it be showery weather, the bed will 
require some sort of temporary protection, by covering it with 
litter or such like, as too much wet would soon deaden its 
fermenting quality. The like caution should be attended to 
in making the bed, and after finishing it. As soon as it is 
observed that the fiery heat and rank steam of the dung have 
passed off, a dry and sheltered spot of ground should be chosen 
on which to make the bed. This should be marked out five 
feet broad ; and the length, running north and south, should 
be according to the quantity of mushrooms likely to be re- 
quired. If for a moderate family, a bed twelve or fourteen 
feet long will be found, if it takes well, to produce a good 
supply of mushrooms for some months, provided proper at- 
tention be paid to the covering. 

*•' On the space marked for making the bed, a trench should 
be thrown out about six inches deep. The mould may be 



COMMON MUSHROOM. 571 

laid regularly at the side, and, if good, it will do for earthing 
the bed hereafter : otherwise, if brought from a distance, that 
of a more loamy than a sandy nature will be best. 

" Whether in the trench, or upon the surface, there should 
be laid about four inches of good litter, not too short, for 
forming the bottom of the bed ; then lay on the prepared 
dung a few inches thick, regularly over the surface, beating 
it as regularly down with the fork ; continue thus, gradually 
drawing in the sides to the height of five feet, until it is nar- 
row at the top, like the ridge of a house. In that state it 
may remain for ten days or a fortnight, during which time 
the heat should be examined towards the middle of the bed 
by thrusting some small sharp sticks down in three or four 
places, and, when found of a gentle heat (not hot), the bed 
may be spawned ; for which purpose, the spawn-bricks should 
be broken regularly into pieces about an inch and a half or 
two inches square, beginning within six inches of the bottom 
of the bed, and in lines about eight inches apart. The same 
distance will also do for the pieces of spawn, which are best 
put in by one hand, raising the manure up a few inches, 
whilst with the other the spawn can be laid in and covered at 
the same time. 

" After spawning the bed, if it is found to be in that regu- 
lar state of heat before mentioned, it may be earthed. After 
the surface is levelled with the back of the spade, there 
should be laid on two inches of mould, — that out of the 
trench, if dry and good, will do ; otherwise make choice of 
a rich loam, as before directed. After having been laid on, it 
is to be beaten closely together ; and, when the whole is fin- 
ished, the bed must be covered about a foot thick with good 
oat or wheat straw ; over which should be laid mats, for the 
double purpose of keeping the bed dry, and of securing the 
covering from being blown off. In the course of two or 
three days, the bed should be examined, and, if it is co-j- 



572 MUSHROOMS, OR ESCULENT FUNGI. 

sidered that the heat is likely to increase, the covering must 
be diminished for a few days, which is better than taking it 
entirely off. 

" In about a month or five weeks, — but frequently within 
the former time, if the bed is in a high state of cultivation, — 
mushrooms will most likely make their appearance, and, in 
the course of eight and forty hours afterwards, they will have 
grown to a sufficient size for use. In gathering, instead of 
cutting them off close to the ground, they should be drawn 
out with a gentle twist, filling up the cavity with a little fine 
mould, gently pressed in level with the bed. This method 
of gathering is much better than cutting, as the part left 
generally rots, and breeds insects, which are very destructive, 
both in frames and on mushroom-beds. 

" Where a mushroom-bed is to remain permanently, a 
covered shed will be found convenient. 

" Sometimes it happens that a bed suddenly ceases to pro- 
duce any mushrooms. This arises from various causes, but 
principally from the cold state of the bed in winter, or from 
a too dry state in summer. In the former case, a slight cov- 
ering of mulchy hay laid over the bed, and on that six or 
eight inches of well-worked, hot dung, and the Avhole covered 
lightly with the straw that was taken off, will most likely 
bring it about again. In the latter instance, moisture, if re- 
quired, should be given moderately, two or three mornings ; 
when, after lying about an hour, the whole may be covered 
up, and be found of much service. In summer, most mush- 
room-beds in a bearing state require more or less slight 
waterings. Soft water should be used for the purpose : 
spring water is of too hard and too cold a nature, and, 
when at any time applied, checks vegetation. In summer 
time, a gentle shower of rain, on open beds that are in 
bearing and seem dry, will add considerably to their pro- 
ductiveness.- 



COMMON MUSHROOM. 573 

" A mushroom-bed seldom furnishes any abundance after 
two or three months : it has often done its best in six or seven 
weeks. Heavy rains are most destructive to mushrooms : 
therefore care should be taken to remove the wet straw, or 
litter, and directly replace it with dry. Hence the utility of 
a covered shed, or mushroom-house." 

In addition to the foregoing, the following native species 
may be eaten with perfect safety, if gathered young and used 
while fresh ; — 

" An excellent species, much employed for Agaricus 

Comatus. 
making catchup, but should be used in a young 

state. It is found growing abundantly on stumps of trees, 

appearing both in spring and autumn." 

Found in September and October, growing Agaricus 

Deliciosus. 
under fir and pine trees. It is of medium size, Mcint. 

SWEKT ISIUSII- 

yellowish, zoned, with deep orange on the top, koom. 

somewhat resembling A. torminosus (a deleterious species), 
but readily distinguished from it, as its juice is, when fresh 
cut, quite red, afterwards turning green, while that of the 
latter is white and unchangeable. 

Sir James Edward Smith says it well deserves its name, 
and is really the most delicious mushroom known ; and Mr. 
Sowerby is equally high in its praise, pronouncing it very 
luscious eating, full of rich gravy, with a little of the flavor 
of mussels. 



This species often attains a weight of five or Agaricus 

^ Exquisitus. 

six pounds. It is generally considered less del- JJadham. 

^ ° "^ St. Gkoroe's 

icate than the common cultivated mushroom jnfint^ToARi- 

f A • \ 1 • TT • • 11 ^'^^ Geokuii. 

i^A. campestris), but in Hungary it is regarded 

as a special gift from the saint whose name it bears. Per- 

soon describes it as superior to A. campestris in smell, taste, 



574 MUSHROOMS, OR ESCULENT FUNGI. 

and digestibility ; on wliicli account, he says, it is generally 
preferred in France. 

It is found abundantly in many places, generally growing 
in rings, and reappearing for many successive years on the 
same spot, and, though sometimes met with in old pastures, 
is generally found in thickets, under trees. 

Agaricus This is one of the species occasionally sold 

Personatus. 
Blewits. Blue in Covcnt-Garden Market, London. When 

Hats. Cooke, 

mature, it has a soft, convex, moist, smooth 
pileus, with a solid, somewhat bulbous stem, tinted with 
lilac. The gills are dirty-white, and rounded towards the 
stem. 

The Agaricus personatus constitutes one of the very few 
mushrooms which have a market value in England. It is 
quite essential that it should be collected in dry weather, as 
it absorbs moisture readily, and is thereby injured in flavor, 
and rendered more liable to decay. 

Agaricus This is found only in spring, growing in rings 

Prunulus. 
Vitt. jsjcint. on the borders of wood-lands, at which time 

abundance of its spawn may be procured, and may be con- 
tinued in the same way that the spawn of the common culti- 
vated mushroom is ; namely, by transplanting it into bricks 
of loam and horse-dung, in which it will keep for months. 

This mushroom is used both in its green and dried state. 
In the latter it constitutes what is called " Funghi di Genoa," 
and is preserved by being simply cut into four pieces, and 
dried in the air for a few days, when it is strung up, and kept 
for use. 

Agaricus There is little difficulty in distinguishing 

Fairy-ring tliis musliroom, which is fouud growinoj in 

Agaricus. ' o o 

rings. The pileus is of a brownish-ochre color 



BOLETUS. — CLAVARIA.— THE MOREL. 575 

at first, becomes paler as it grows older, until it fades into a 
rich cream-yellow. 

Dr. Badham says, " Independent of the excellent flavor 
of this little mushroom, two circumstances make it valuable 
in a domestic point of view — the facility with which it is 
dried, and its extensive dissemination." It may be kept for 
years without losing any of its aroma or goodness. 



BOLETUS. Fries. 

Of this, two species are considered eatable — the B. eduUs 
and the B. scaler ; the former resembling the Common Mush- 
room in taste, and the latter of good quality while in a young, 
fresh state, but of little value when dried, as it loses much 
of its odor, and becomes insipid, and unfit for use. 



CLAVARIA. 

All the species are edible, and many of them indigenous 
to our woods, being usually found in damp, shady places. 



THE MOREL. -Mclnt, 
Morchella esculenta. 

In its natural state, the Morel is found growing in orchards, 
damp woods, and in moist pastures. Its height is about four 
inches. It is distinguished by its white, cylindrical, hollow, 
or solid, smooth stem ; its cap is of a pale brown or gray 
color, nearly spherical, hollow, adheres to the stem by its 
base, and is deeply pitted over its entire surface. It is in 



576 



MUSHROOMS, OR ESCULENT FUNGI. 



perfection early in the season, but should not be gathered 
soon after rain, or while wet with dew. If gathered when 
dry, it may be preserved for several months. 

Use. — The Morels are used, like the Truffle, as an ino-re- 
dient to heighten the flavor of ragouts, gravies, and other 
rich dishes. They are used either fresh 
or in a dried state. 

Cultivation. — Its cultivation, if ever 
attempted, has been carried on to a very 
limited extent. Of its capability of sub- 
mitting to culture there can be little 
doubt. If the spawn were collected from 
its natural habitats in June, and planted 
in beds differently formed, but approxi- 
mating as nearly as possible to its natural 
conditions, a proper mode of cultivation 
would assuredly be in time arrived at. 
Persoon remarks that " it prefers a chalky or argillaceous 
soil to one of a sandy nature, and that it not unfrequently 
springs up where charcoal has been burned, or where cinders 
have been thrown." 

"The great value of the Morel — which is one of the 
most expensive luxuries furnished by the Italian warehouses, 
and which is by no means met with in the same abundance 
as some others of the Fungi — deserves to be better known 
than it is at present." The genus comprises a very few spe- 
cies, and they are all edible. 




COMMON TRUFFLE. 

Tuber cibarium. 
On the authority of our most distinguished mycologists, 
the Common Truffle has not yet been discovered within the 




COMMON TRUFFLE, 577 

limits of the United States. It is said to be found abundantly 
in some parts of Great Britain, particularly in Wiltshire, 
Kent, and Hampshire. It is collected in large quantities in 
some portions of France, and is indigenous to other countries 
of Europe. 

The following description by Mas- 
call, in connection with the engraving, 
will give an accurate idea of its size, 
form, color, and general character : 
*" The size rarely much exceeds that of 
a large walnut. Its form is rounded, 
sometimes kidney-shaped, and rough 

with protuberances. The surface, when the truffle is young, 
is whitish, but in those that are full grown it is either black- 
ish or a deep black. The color of the inside is whitish, with 
dark blue and white, gray, reddish, light brown, or dark 
brown veins, of the thickness of a horsehair, which are usu- 
ally variously entangled, and which form a kind of network, 
or mat. Between the veins are numerous cavities, filled 
with mucilage, and small, solid grains. These scarcely visi- 
ble glands Avere formerly said to be the seeds, or germs, of 
the young truffles. The less the inside of the truffle is 
colored Avith dark veins, the more tender and delicious is its 
flesh. 

" The blackish, external rind is hard, and A'ery rough, by 
means of fine fissures, grains, and protuberances, and forms, 
Avith its small facets (Avhich are almost hexagonal), an ap- 
pearance by Avhich it somcAvhat resembles the fir-apples of 
the larch. Whilst the truffle is young, its smell resembles 
that of putrid plants, or of moist vegetable earth. When 
it has nearly attained its full growth, it diffuses an agreeable 
smell, Avhich is peculiar to it, resembling tliat of musk, Avhich 
lasts only a feAV days : it then becomes stronger, and the 
nearer the fungus is to its dissolution, Avhich speedily ensues, 
49 



£73 MUSHROOMS, OR ESCULENT FUXGI. 

so much the more unpleasant is its odor, till at last it is 
quite disagreeable and putrid. Whilst young, the flesh is 
waterj, and the taste insipid : when fully formed, its firm 
flesh, which is like the kernel of the almond, has an extremely 
aromatic and delicious taste ; but as soon as the fungus be- 
gins to decay, and worms and putrescence to attack it, its 
taste is bitter and disagreeable." 

Many attempts have been made in Great Britain, as well 
as in other parts of Europe, to propagate the Truffle by arti- 
ficial means ; but all experiments thus far, if they have not 
totally failed, have been attended by very unsatisfactory 
results. 

Use. — Like the Common Mushroom, it is used princi- 
pally in stuffings, gravies, and sauces, and in other very highly 
seasoned culinary preparations. It has long been held in 
high esteem by epicures and the opulent, but, from its ex- 
treme rarity, has always commanded a price which has 
effectually prohibited its general use. It has been truthfully 
remarked, " that few know how to raise it, and fewer still 
possess the j)roper knowledge to prepare it for the table." 



Piedmontese This species is the most celebrated of all the 
Truffle. 
Thorn]}. truffles, and always commands an enormous 

Tuber magxa- 

TUM. price. It occurs abundantly in the mountains 

of Piedmont, and probably nowhere else. 



Tuber Mela- This is the 1 ruffle of the Pans markets. It 
nosporum. 
Thomp. is richly scented, and also greatly superior in 

flavor to the common sorts. 



Other genera and species of Fungi are considered harm- 
less, and are occasionally used for food. Some of the edible 



MUSHROOMS. 579 

kinds, however, in size, form, color, and organization, so 
closely approach certain poisonous or deleterious species, as 
to confuse even the most experienced student. None of the 
family (not excepting even the common cultivated Mush- 
room) should therefore be gathered for use, except by those 
who may possess a thorough knowledge of the various spe- 
cies and their properties. 



580 MISCELLANEOUS VEGETABLLb. 



CHAPTER XII. 
MISCELLANEOUS VEGETABLES. 

Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil 
Radish. Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sun- 
flower. Tobacco. Tomato. 

ALKEKENGI. 

Strawberry Tomato. Winter Cherry. Ground Cherry. Barbadoes 
Gooseberry. Physalis edulis. 

ROB ABLY from Central or Tropical Amer- 
ica. It is a hardy, annual plant, with an 
angular, branching, but not erect stem, — in 
good soil attaining a height or length of more 
than three feet. Leaves large, triangular ; 
the flowers are solitary, yellow, spotted or marked with pur- 
ple, and about half an inch in diameter ; the fruit is round- 
ish or obtuse-heart-shaped, half an inch in diameter, yellow, 
semi-transparent at maturity, and enclosed in a peculiar thin, 
membranous, inflated, angular calyx, or covering, which is 
of a pale green color while the fruit is forming, but at matu- 
rity changes to a dusky white or reddish-drab. The pedicel, 
or fruit-stem, is weak and slender, and most of the berries 
fall spontaneously to the ground at the time of ripening. 

The seeds are small, yellow, lens-shaped, and retain their 
germinative properties three years. 

The plants are exceedingly prolific, and will thrive in 
almost any description of soil. Sow at the same time, and 



^ra 


^Ml 


^B 


^H 


^^B 


^^^^ 




i/v--^%^~~ 


^W 


^m 



ALKEKENGI. 581 

thin or transplant to the same distance, as practised in the 
cultivation of the Tomato. On land where it has been 
grown, it springs up spontaneously in great abundance, and 
often becomes troublesome in the garden. 

Use. — The fruit has a juicy pulp, and, w^hen first tasted, 
a pleasant, strawberry-like flavor, with a certain degree of 
sweetness and acidity intermixed. The after-taste is, how- 
ever, much less agreeable, and is similar to that of the Com- 
mon Tomato. 

By many the fruit is much esteemed, and is served in its 
natural state at the table as a dessert. With the addition of 
lemon juice, it is sometimes preserved in the manner of the 
plum, as w^ell as stewed and served like cranberries. 

If kept from the action of frost, the fruit retains its natural 
freshness till March or April. 

This species growls naturally and abundantly Purple Alke- 
in some of the Western States. The fruit is pi-rpi.e ground 

Chekky. Purple 

roundish, somewhat depressed, about an inch ^'iato.'' p'i^rVle°" 

"Winter Cherry. 

in diameter, of a deep purple color, and en- physalis sp. 
closed in the membranous covering peculiar to the genus. 

Compared with the preceding species, the fruit is more 
acid, less perfumed, and not so palatable in its crude state, 
but by many considered superior for preserving. The plant 
is less pubescent, but has much the same habit, and is culti- 
vated in the same manner. 

A perennial species, much less stocky in Scarlet 

. . ^ Alkekengi. 

habit, and with smoother foliage than the Com- 
mon Yellow Alkekengi. The fruit, as well as the calyx in 
which the fruit is enclosed, is of a brilliant scarlet color at 
maturity, and the plant is then highly ornamental. It makes 
a beautiful garnish. 

49* 



582 MISCELLANEOUS VEGETABLES. 



TaU Alke- Stem about four feet hi^h, erect and branch- 

kengi. . 

Tall Ground lug ; leaves oval, somewliat triano-ular, soft 

Cherry. Tall ^ ' 

Strawrkrrv To- 
mato. PHYSA.L1S 
PUBESCENS. 



and velvety ; flowers yellow, spotted with deep 
purple ; fruit yellow, of the size of the Com- 
mon Yellow Alkekengi, enclosed in an angular, inflated 
calyx, and scarcely distinguishable from the last named. 

It is grown from seeds, which are sown like those of the 
Tomato. It is later, and much less prolific, than the species 
first described. 



CORN. 

Zea mays. 

Garden and Table Varieties. — 

Adams's A distinct and well-marked table variety. 

Early "White. . . -^ 

Ears seven to eight inches in length, two inches 

in diameter, twelve or fourteen rowed, and rather abruptly 

contracted at the tips ; kernel white, rounded, somewhat 

deeper than broad, and indented at the exterior end, which 

is whiter and less transparent than the interior or opposite 

extremity. The depth and solidity of the kernel give great 

comparative weight to the ear, and, as the cob is of small 

size, the proportion of product is unusually large. 

In its general appearance, the ear is not unlike some de- 
scriptions of Southern or Western field corn, from which, 
aside from its smaller dimensions, it would hardly be distin- 
guishable. In quality it cannot be considered equal to some 
of the shrivelled-kernelled, sweet descriptions, but will prove 
acceptable to those to Avhom the peculiar sugary character 
of these may be objectionable. Though later than the Jef- 
ferson or Darling's, it is comparatively early, and may be 
classed as a good garden variety. 

Much grown for early use and the market in the Middle 



States, but 
land. 



CORX. 583 

generally knowu or cultivated in New Eng- 



Plant, in height and general habit, similar to Black Sweet, 
. . . , or Mexican. 

Darling's Early ; ears six to eight inches in slate sweet. 

length, uniformly eight-rowed ; kernels round- 
ish, flattened, deep slate color, much shrivelled at maturity. 
Early. 

The variety is SAveet, tender, and well flavored, remains a 
long period in condition for use, and, aside from its peculiar 
color (Avhich by some is considered objectionable), is well 
worthy of cultivation. 



An improved variety of the Twelve-rowed Burr's Im- 
proved. 
Sweet. The ears are from twelve to sixteen buer's sweet, 

rowed, rarely eighteen, and, in good soils 
and seasons, often measure eight or ten 
inches in length, nearly three inches in 
diameter, and weigh, when in condition 
for the table, from eighteen to twenty- 
two ounces ; cob white ; kernel rounded, 
flattened, pure white at first, or while 
suitable for use, — becoming wrinkled, 
and changing to dull, yellowish, semi- 
transparent white, when ripe. 

The variety is hardy and productive, 
and, though not early, usually perfects its 
crop. For use in its green state, plant- 
ings may be made to the 20th of June. 

The kernel is tender, remarkably su- 
gary, hardens slowly, is thin skinned, 
and generally considered much superior 

*„ J.U /^ rn 1 1 Burr's Improved Com, 

to the Common 1 vvelve-rowed. 

It is always dried or ripened for seed with much difficulty, 




584 MISCELLANEOUS VEGETABLES. 

often moulding or decaying before the glazing or hardening 
of the kernel takes place. If the crop is sufficiently advanced 
as not to be injured by freezing, it will ripen and dry off 
best upon the stalks in the open ground ; but if in the milk, 
or still soft and tender at the approach of freezing weather, 
it should be gathered and suspended, after being husked, in 
a dry and airy room or building, taking care to keep the ears 
entirely separate from each other. 

Darling's Stalk about five feet in height, and compar- 

daehng's Ear- ativclv sleuder : the ears are from six to eiofht 

LY Sweet. J i ^ rs 

inches in length, an inch and a half in diame- 
ter, and, when the variety is unmixed, uniformly eight- 
rowed ; the kernels are. roundish, flattened, pure white 
when suitable for boiling, — much shrivelled or 
wrinkled, and of a dull, semi-transparent yel- 
low, when ripe ; the cob is white. 

The variety is early, very tender and sugary, 
yields well, produces little fodder, ears near the 
ground, and is one of the best sorts for plant- 
ing for early use, as it seldom, if ever, fails to 
perfect its crop. In the Middle States, and in 
the milder sections of New England, it may be 
planted for boiling until near the beginning of 
July. 

The hills are made three feet apart in one 
direction by two feet and a half in the opposite ; 
or the seeds may be planted in drills three feet 
apart, droppinor them in groups of three to- 

^ ' rr o ^ o 1 Darling's Early 

gether every eighteen inches. ^°'°' 



Early Dwarf Plant three or four feet high, and very slen- 
Sugar. 
Extra Early dcr ; the cars, of which from one to three are 

DWAKF. • 

produced on a stalk, are put forth near the 



CORN. 585 

ground, and are uniformly eight-rowed. They are about six 
inches long, and comparatively slender, — ia their general 
form resembling Darling's Early, though of smaller size ; 
the kernels are Avhite before maturity, dull yellowish-white 
and much shrivelled when ripe. 

Like Darling's Early, it is a valuable sort for early use, 
and also for planting for a succession. The kernel is sweet 
and tender, and, with others of the class known as " Sugar" 
varieties, is slow in ripening, and thus for a long season con- 
tinues in good condition for table use. 

Stalk five to six feet high, producing one or Early 

1 . , n n • • , T Jefferson, 

two ears, which are ot small size, eight-rowed, 

and measure six or eight inches in length, and about an inch 
and a half in diameter at the largest part ; cob white ; ker- 
nel white, roundish, flattened, — the surface of a portion of 
the ear, especially near its tip, often tinged with a delicate 
shade of rose red. The kernel retains its color, and never 
shrivels or Avrinkles, in ripening. 

The variety is hardy and productive, but is principally 
cultivated on account of its early maturity, though, in this 
respect, it is little, if at all, in advance of Darling's. The 
quality is tender and good, but much less sugary than the 
common shrivelled varieties, on which account, however, it 
is preferred by some palates. It remains but a short time 
tender and in good condition for boiling, soon becoming hard, 
glazed, and unfit for use. 

Stalk and "general habit similar to Darling's Golden 
^ _ " Sweet. 

Early ; ears six to eight inches long, an inch golden sugab. 
and a half or an inch and three fourths in di- 
ameter, regularly eight-rowed ; the kernel, when ripe, is 
semi-transparent yellow\ 

The variety is apparently a hybrid between the Common 



586 MISCELLANEOUS VEGETABLES. 

Yellow or Canada Corn and Darling's Early. In flavor, as 
well as appearance, both of these varieties are recognized. 
It does not run excessively to stalk and foliage, yields well, 
is hardy, and seldom fails to ripen perfectly in all sections of 
New England. For boiling in its green state, plantings may 
be made until the last week of June or first of July. 

In respect to quality, it is quite tender, sweet, and well 
flavored, but less sugary than most of the other sugar or 
sweet varieties. 

Warraganset. The plants of this variety are of slender habit, 
With 'Figure, and produce but little forage. The ears, which 
are put forth low on the stalk, are eight or ten 
rowed, and quite small, seldom measuring more than five 
inches in length ; the kernel is comparatively 
large, and, like other sugar varieties, shrivelled 
or wrinkled at maturity ; the cob is red. 

It is tender, and of excellent quality, and, 
as a first early, is recommended for cultivation. 
It is also a good sort for a succession, for 
which a planting should be made at intervals 
of two weeks until the last of June. In warm 
and comparatively light soil it not only thrives 
better, but is much earlier, than when grown 
in soil naturally strong or very highly enriched. 
The hills should be two feet and a half apart. Narraganset com. 

Old Colony. This variety was orio-inated by the late Rev. 

Hov.Mag. J n j 

A. R. Pope, of Somerville, Mass. At the time 
of its production, he was a resident of Kingston, Plymouth 
County, Mass., and, in consequence of the locality of its ori- 
gin, it received the name above given. In a communication 
at the close of the sixteenth volume of the " Magazine of 
Horticulture," Mr. Pope describes it as follows : — 




CORN. 587 

" It is a hybrid, as any one can readily perceive by inspec- 
tion, between the Southern White and the Common Sweet 
Corn of New England, and exhibits certain characteristics 
of the two varieties, combining the size of the ear and ker- 
nel and productiveness of the Southern with the sweetness 
and tenderness of the Northern parent." 

The stalks are from ten to twelve feet in height, and of 
corresponding circumference. The ears are from five to 
seven inches in length, and the number of rows varies from 
twelve to twenty ; the kernels are very long, or deep ; and 
the cob, which is always white, is quite small compared Avith 
the size of the ear. When ripe, the kernels are of a dull, 
semi-transparent, yellowish-white, and much shrivelled. The 
ears are produced on the stalk, four or five feet from the 
ground. Very productive, but late. 

For cultivation in the Southern States and tropical cli- 
mates, it has been found to be peculiarly adapted, as it not 
only possesses there the sweetness and excellence that distin- 
guish the Sweet Corn of the temperate and cooler sections, 
but does not deteriorate by long cultivation, as other sweet 
varieties almost invariably are found to do. 

Stalk six feet high, usually producing two Parching 

ears, which are from six to ei<jht inches lono^, ("White 

. . . " Kernel). 

quite slender, and uniformly eight-rowed ; cob pop-corn. 

white ; kernel roundish, flattened, glossy, flinty, or rice-like, 
and of a dull, semi-transparent, white color. When parched, 
it is of pure snowy whiteness, very brittle, tender, and well 
flavored, and generally considered the best of all the sorts 
used for this purpose. 

In many parts of New England the variety is somewhat 
extensively cultivated for commercial purposes. Its peculiar 
properties seem to be most perfectly developed in dry, grav- 
elly, or silicious soils, and under the influence of short and 



588 MISCELLANEOUS VEGETABLES. 

warm seasons. In field culture, it is either planted on hills 
three feet apart, or in drills three feet apart, and eighteen 
inches apart in the drills. The product per acre is usually 
about the same number of bushels of ears that the same land 
would yield of shelled corn of the ordinary field varieties. 

Increase of size is a sure indication of deterioration. The 
cultivator should aim to keep the variety as pure as possible 
by selecting slender and small-sized, but well-filled, ears for 
seed, and in no case to plant such as may have yellow or any 
foreign sort intermixed. The value of a crop will be dimin- 
ished nearly in a relative proportion to the increase of the 
size of the ears. 

Parctiing A yellow variety of the preceding. It retains 

Corn 
(Yellow). its color to some extent after being parched ; and 

this is considered an objection. It is tender, but not so mild 

flavored as the white, and is little cultivated. The size and 

form of the ears are the same, and it is equally productive. 

E,ed-cob Ears about eight inches in length by a diam- 

Sweet. 

eter of two inches, — usually twelve, but some- 
times fourteen, rowed ; kernels roundish, flattened, white 
when suitable for boiling ; shrivelled, and of a dull, semi- 
transparent white when ripe ; the cob is red, which may be 
called its distinguishing characteristic. Quality good, the 
kernel being tender and sweet. It remains long in good 
condition for the table, and is recommended for general cul- 
tivation. Season intermediate. 



Bhode Island So named from its origin on the grounds of 
Asylum. 
Am. Agr. this institution. The plant is of medium size. 

With Figure. 

producing one or two ears ; foliage abundant. 
The ears are rather large, and eight or ten rowed ; kernel 
yellowish-white at maturity, shrivelled and indented. 



CORN. 



589 





The variety is not early, but is recom- 
mended for productiveness, and for the ten- 
der, sugary character of the kernel. 

Like most of the later and larger descrip- 
tions of sugar-corn, the plants attain a 
greater size, the ears are more fully devel- 
oped, and the sweet, succulent character of 
the kernel is greatly increased Avhen grown 
in soil under a high state of cultivation. 

A sub-variety occurs with eight rows, the 
form and size of the ear and kernel resem- 
bling Darling's Early. 



Rice fRed 
Kernel). 



Rhode Island Asylum 
Corn. 



This is a variety of the White 
Rice, with deep purplish-red or 
blood-red kernels. The ears are of the same 
size and form. Its quality, though inferior 
to the w^hite, is much superior to the yellow. 
Productiveness, and season of maturity, the 
same. 



Stalk six feet or more in height ; ears five or Rice ("White 
six inches long, an inch and a half in diameter, 
somewhat conical, broadest at the base, and tapering to the 
top, which is often more or less sharply pointed ; the cob is 
white ; the kernels are long and slender, angular, sharply 
pointed at the outward extremity, as well as to some extent 
at the opposite, and extremely hard and flinty. They are not 
formed at right angles on the cob, as in most varieties of 
corn, but point upward, and rest, in an imbricated manner, 
one over the other. 

The variety is hardy and prolific ; and, though not late, 
should have the benefit of the whole season. For parching, 
it is inferior to the common Parching Corn before described, 
50 



590 ' MISCELLANEOUS VEGETABLES. 

though it yields as much bulk in proportion to the size of the 
kernel, and is equally as white ; but the sharp points often 
remain sound ; and it is, consequently, less crisp and tender. 

Rice (Yellow Another sub-variety of the White Rice, the 
Kernel;. "^ 

ear and kernel being of the same form and size. 

It is equally productive, and matures as early ; but, when 

parched, is inferior to the white both in crispness and flavor. 

Stowell's Ev- Stalk from six to seven feet in height, and of 

ergreen. 
Stowell's evek- average diameter ; ears of a conical form, six 

GEEEN Sweet. "^ 

or seven inches long, and two inches and a quar- 
ter in diameter at the base ; kernels long or deep, pure white 
when suitable for boiling ; of a dull, yellowish-white, and 
much shrivelled when ripe ; cob white, and, in consequence 
of the depth of the kernels, small in comparison to the diam- 
eter of the ear. 

The variety is intermediate in its season ; and, if planted 
at the same time with Darling's or equally early kinds, will 
keep the table supplied till October. It is hardy and pro- 
ductive, very tender and sugary, and, as implied by the name, 
remains a long period in a fresh condition and suitable for 
boiling. 

Tuscarora. Plant five to six feet in height, moderately 

ToEKEY Wheat. 

strong and vigorous ; ears eight-rowed, and of 
remarkable size, — exceeding, in this respect, almost every 
sort used for the table in the green state. In good soil they 
are often a foot and upwards in length, and from two inches 
and three fourths to three inches in diameter at the base. 
The kernel, which is much larger than that of any other 
table variety, is pure white, rounded, flattened, and, when 
divided in the direction of its width, apparently filled with 
fine flour of snowy whiteness ; the cob is red, and of medi- 



CORxN-. 



591 



In point of maturity, the Tuscarora is an intermediate 
variety. In its green state, it is of fair 
quality, and considered a valuable sort by 
those to whom the sweetness of the sugar 
varieties is objectionable. In their ripened 
state, the kernels, to a great extent, retain 
their fresh and full appearance, not shrivel- 
ling in the manner of the sugar sort, though 
almost invariably indented at the ends, like 
some of the Southern Horse-toothed field 
varieties. 

When ground, in the ripe state, it is much 
less farinaceous and valuable for cooking or 
feeding stock than the fine, white, floury ap- 
pearance of the kernel, when cut or broken, 
would seem to indicate. 



Tuscarora Corn. 



A large, comparatively late Twelve- 

. rowed Sweet, 

variety. Stalk seven feet high ; 

the ears are from ten to fourteen rowed, 
seven to nine inches long, often two inches 
and a half in diameter in the green state, 
and taper slightly towards the top, which is 
bluntly rounded ; cob white ; the kernels are large, round, 
or circular, sometimes tooth-shaped, pure white when suit- 
able for the table, dull white and shrivelled when ripe. 

The variety is hardy, yields a certain crop, and is sweet, 
tender, and of good quality. It is the parent of one or two 
varieties of superior size and excellence, to which it is now 
gradually giving place. 



Field Varieties. — 

Ear small, about seven inches in leno:th, sym- Canada 

. Yellow, 

metrical, broadest at the base, and tapering to eably Canada. 



592 



MISCELLANEOUS VEGETABLES. 



the tip, uniformly eight-rowed, in four double rows ; kernel 
roundish, smooth, and of a rich, glossy, orange-yellow 
color ; cob small, white ; stalk four to five feet high, slen- 
der ; the leaves are not abundant, and the ears, of which 
the plant very rarely produces more than two, near the 
ground. 

On account of the small size of the ear, the yield per acre 
is much less than that of almost any other field variety ; 
twenty-five or thirty bushels being an average crop. The 
dwarfish character of the plants, however, admits of close 
culture, — three feet in one direction by two or two and a 
half in the opposite affording ample space for their full de- 
velopment ; four plants being allowed to a hill. 

Its chief merit is its early maturity. In or- 
dinary seasons the crop will be fully ripened 
in August. If cultivated for a series of years 
in the Eastern or Middle vStates, or in a lati- 
tude much warmer than that of the Canadas, 
the plant increases in size, the ears and ker- 
nels grow larger, and it is slower in coming 
to maturity. 



Button. 

Early Duttojt 



Ears nine or ten inches long, 



broadest at the base, tapering 
slightly towards the tip, ten or twelve rowed, 
and rarely found with the broad clefts or longi- 
tudinal spaces which often mark the divisions 
into double rows in the eight-rowed varieties, 
— the outline being almost invariably smooth 
and regular ; kernel as broad as deep, smooth, 
and of a rich, clear, glossy, yellow color ; cob 
comparatively large, white ; stalk of medium height and 
strength, producing one or two ears. 

It is one of the handsomest of the field varieties, nearly as 



iiil 



Button Corn. 



CORN. 



593 



early as the King Philip, and remarkable for the uniformly 
perfect manner in which, in good seasons, the ears are tipped, 
or filled out. In point of productiveness, it compares favor- 
ably with the common New England Eight-rowed ; the yield 
per acre varying from fifty to seventy bushels, according to 
soil, culture, and season. 

It is also much prized for mealing, both on account of its 
quality and its peculiar, bright, rich color. In cultivation, 
the hills are made three feet and a half apart in each direc- 
tion, and five or six plants allowed to a hill. 

A sub-variety, known as the Early Dutton, 
is common to many localities. The ears are 
ten or twelve rowed, well filled at the tips, and 
the kernel has the bright color of the common 
Dutton. The plant, however, is less stocky, 
the ears are smaller, and the yield, partic- 
larly in strong soil, generally less. On light 
land it succeeds better than the old variety, — 
compared with which it is also about two 
weeks earlier. 



Stalk six feet or more in height. 



HiU. 



Whitman. Whit- 

moderately strong at the around, m-vn's improved. 

•' ^ o ' Webster. !smut- 

but comparatively slender above Yolo"" pre?ii-° 

UM. 

the ear ; foliage not abundant ; 
the ears are produced low on the stalk, often 
in pairs, are uniformly eight-rowed, well filled 
at the tips, and, when fully grown, ten or 
eleven inches in length ; cob white, and com- 
paratively small ; kernel dusky, transparent-white, large and 
broad, but not deep. 

The Hill Corn is nearly of the season of the common 
New England Eight-rowed, and is, unquestionably, the most 
productive of all field varieties. In Plymouth County, 
50* 



HUl Corn. 



594 MISCELLA.NEOUS VEGETABLES. 

Mass., numerous crops have been raised of a hundred 
and fifteen bushels and upwards to the acre ; and, in two 
instances, the product exceeded a hundred and forty. 

This extraordinary yiekl is in a degree attributable to the 
small size of the plant, and the relative large size of the ear. 
The largest crops were obtained by planting three kernels 
together, in rows three feet asunder, and from fifteen to 
eighteen inches apart in the rows. 

No variety is better adapted for cultivation for farm con- 
sumption ; but for market, whether in the kernel or in the 
form of meal, its dull white color is unattractive, and it 
commands a less price than the yellow descriptions. 

From the most reliable authority, the variety was origi- 
nated by Mr. Leonard Hill, of East Bridgewater, Plymouth 
County, Mass., and was introduced to public notice in 
1825-6. Though at present almost universally known as 
the *' Whitman," it appears to have been originally recog- 
nized as the " Hill ; " and, of the numerous names by which 
it has since been called, this is, unquestionably, the only 
legitimate one. 

Illinois Stalk ten feet or more hisrh : foliage abun- 

Yellow. . ... 

Western daut I cars high ou the stalk, single or in pairs, 

Yellow. ox 

twelve to sixteen rowed, eleven to thirteen 
inches long, broadest at the base, and tapering gradually 
towards the tip, which is bluntly rounded ; kernel bright 
yellow, long and narrow, or tooth-formed, paler at the outer 
end, but not indented ; cob white. 

The variety ripens perfectly in the Middle States, but is 
not suited to the climate of New England. 



Illinois Similar in its general character to the lUi- 

•westeex nois Yellow. Kernel rice-white ; cob generally 

White. ^ ^ i o ,1 

white, but sometimes red. 



CORN. 



595 



Ears ten to twelve inches m length, ■uniformly King: Philip, 
. . or Brown, 

eight-rowed when the variety is pure or un- impkoved kijto 

mixed ; kernel copper-red, rather large, some- 
what broader than deep, smooth and glossy ; cob compar- 
atively small, pinkish-white ; stalk six feet in height, pro- 
ducing one or two ears, about two feet and a 
half from the ground. 

In w^arm seasons, it is sometimes fully 
ripened in ninety days from the time of plant- 
ing, and may be considered as a week or ten 
days earlier than the Common New England 
Eight-rowed, of which it is apparently an 
improved variety. 

Very productive, and recommended as one 
of the best field sorts now in cultivation. In 
good soil and favorable seasons, the yield per 
acre is from seventy-five to ninety bushels, al- 
though crops are recorded of a hundred and 
ten, and even of a hundred and twenty 
bushels. 

As grown in different localities, and even 
in the product of the same field, there is often 
a marked variation in the depth of color, aris- 
ing either from the selection of paler seed, or 
from the natural tendency of the variety 
towards the clear yellow of the New England 
Eight-rowed. A change of color from yel- ^"^ ^^'"^ ^°'°' 
lowish red to paler red or yellow should be regarded as 
indicative of degeneracy. 

Said to have originated on one of the islands in Lake Win- 
nipiseogee, N. H. 



Stalk SIX or seven feet high, producing one WewEng- 

, . , land Eight- 

or two ears, which are from ten to eleven inches rowed. 



596 MISCELLANEOUS VEGETABLES. 

long, and uniformly eight-rowed ; kernel broader than deep, 
bright yellow, smooth and glossy ; cob comparatively small, 
white. 

The variety is generally grown in hills three feet and a 
half apart in each direction, and five or six plants allowed 
to a hill, the yield varying from fifty to seventy bushels to 
the acre, according to season, soil, and cultivation. It is a 
few days later than the King Philip, but ripens perfectly in 
the Middle States and throughout New England, except, per- 
haps, at the extreme northern boundary, where the Canada 
Yellow would probably succeed better. 

It often occurs with a profuse intermixture of red, some- 
times streaked and spotted, sometimes copper-red, like the 
King Philip, and occasionally of a rich, bright, clear blood- 
red. As the presence of this color impairs its value for 
marketing, and particularly for mealing, more care should 
be exercised in the selection of ears for seed ; and this, con- 
tinued for a few seasons, will restore it to the clear yellow 
of the Dutton, or Early Canada. 

Many local sub-varieties occur, the result of selection and 
cultivation, differing in the size and form of the ear, size, 
form, and color of the kernel, and also in the season of ma- 
turity. The Dutton, Early Canada, King Philip, and nu- 
merous other less important sorts, are but improved forms 
of the New England Eight-rowed. 

Parker. A variety remarkable for the extraordinary 

size of the ears, which, if well grown, often 
measure thirteen or fourteen inches in length ; they are 
comparatively slender, and uniformly eight-rowed. Cob 
white and slim ; kernels bright yellow, rounded, broader 
than deep. 

Productive, but some days later than the Common New 
England Eight-rowed. 



EGG-PLANT. 597 

Stalk twelve feet or more in height, with "White 

. Horse-tooth, 

large, luxuriant foliage ; ears single, often in southern 

^ . . White. 

pairs, short and very thick, sixteen to twenty- 
two rowed ; kernel remarkably large, milk-white, wedge- 
formed, indented at the outer end ; cob red. 



Plant similar to that of the White Horse- Yellow 

1-1 11 .1 Horse-tooth, 

tooth ; kernel very large, bright yellow, indent- southern yel- 
low. 
ed ; cob red. 

Extensively cultivated throughout the Southern States, but 

not adapted to the climate of the Middle or Northern. 



EGG-PLANT. 

Solanum melongena. 



The Egg-plant is a native of Africa, and is also indige- 
nous to Tropical America. It is a tender annual, with an 
erect, branching stem, and oblong, bluish-green, powdered 
leaves. The flowers are one-petaled, purple, and produced 
on short stems in the axils of the branches ; the fruit is 
often somewhat oblong, but exceedingly variable in form, 
size, and color ; the seeds are small, yellowish, reniform, 
flattened, and retain their germinative properties seven 
years. 

^0^7. — The Egg-plant will thrive w^ell in any good garden 
soil, but should have the benefit of a sheltered situation. 

Sowing and Culture. — The seed should be sown in a hot- 
bed in March, at the time and in the manner of sowing 
tomato seed. The young plants are, however, more tender, 
and should not be allowed to get chilled, as they recover 
from its eflTects very slowly. The plant being decidedly 
tropical in character, the seedlings should not be transplanted 



598 MISCELLANEOUS VEGETABLES. 

into the open ground until the commencement of summer 
weather, when they may be set out in rows two feet apart, 
and two feet asunder in the rows. Keep the ground free 
from weeds, earth up the plants a little in the process of 
cultivation, and by the last of August, or beginning of 
September, abundance of fruit will be produced for the 
table. 

If no hot-bed is at hand, sufficient seedling plants for a 
small garden may be easily raised by sowing a few seeds in 
March in common flower-pots, and placing them in the sunny 
window of the sitting-room or kitchen. 

In favorable seasons, a crop may be obtained by sowing 
the seeds in May in the open ground, and transplanting the 
seedlings, when two or three inches high, in a warm and 
sheltered situation. 

Use. — " It is used both boiled and stewed in sauces, like 
the Tomato. A favorite method among the French is to 
scoop out the seeds, fill up the cavity with sweet herbs, and 
fry the fruit whole." — Mclnt. 

A common method of cooking and serving is as follows : 
Cut the fruit in slices half an inch thick ; press out as much 
of the juice as possible, and parboil ; after which, fry the 
slices in batter, or in fresh butter in which grated bread has 
been mixed ; season with pepper, salt, and sweet herbs, to 
suit ; or, if preferred, the slices may be broiled as steaks or 
chops. 

Varieties. — 

American Fruit remarkably larffe, — often measuring 

Large Pur- . . . ./ fe ' ^ ^ o 

pie. eight inches in depth, seven inches in diameter, 

and weighing four or five pounds ; skin deep 
purple, with occasional stripes of green about the stem ; 
plant hardy and stocky. 

The American Large Purple is more generally cultivated 



EGG-PI. A NT. 599 

in this countiy than any other variety. The plants produce 
two (and rarely three) fruits, but the first formed are inva- 
riably the best developed. 

It is similar to, if not identical with, the Round Purple of 
English and French authors. 




American Large Purple Egg-plant. 

Quite distinct from the Common White or Chinese 

. Long "White, 

the Purple. Plant of low growth, with com- Vil. 

paratively pale foliage ; fruit Avhite, eight or nine inches 

long, two inches and a half in diameter, and often more or 

less curved, particularly when the end is in contact with the 

ground. 

It is later than the White or Purple varieties, and nearly 

of the season of the Scarlet-fruited. To obtain the fruit in 

full perfection, the plants must be started in a hot-bed. 



Fruit nearly ovoid, smaller than the Round Guadaloupe 
-^ ; . striped. Vil. 

or Long Purple ; skin white, streaked and va- 
riegated with red. 



600 MISCEIJ.ANEOUS VEGETABLES. 

Long Purple. The plants of this variety are of the height 
of the Round Purple, but are subject to some 
variation in the color of the branches and in the production 
of spines ; flowers large, purple, with a spiny calyx ; the 
fruit is oblong, somewhat club-shaped, six or eight inches in 
length, sometimes straight, but often slightly bent ; at matu- 
rity, the skin is generally deep purple, but the color varies 
much more than the Large Round ; it is sometimes pale pur- 
ple, slightly striped, sometimes variegated with longitudinal 
yellowish stripes, and always more deeply colored on the 
exposed side. 

It is early, of easy culture, hardy and productive, excellent 
for the table, thrives well in almost any section of the 
Northern States, and, if started in a hot-bed, would perfect 
its fruit in the Canadas. 

New York A sub-variety of the Larare Round, producing 

Improved. ^ . . 

the same number of fruits, which are generally 

of a deeper color, and average of larger size. The leaves 

are often spiny ; and, if the variety is genuine, the plants will 

be readily distinguished from those of the last named by 

their more dense or compact habit of growth. 

It is, however, comparatively late, and better suited to the 

climate of the Middle States than to that of New England, 

though it is successfully cultivated in the vicinity of Boston, 

Mass., by starting the plants in a hot-bed, and setting them 

in a warm and sheltered situation. 



Kound Pur- Plant from two to three feet high, branching, 

pie. Trans. , o 5 o' 

Large Round generally tinged with purple, producing two 

JrUEPLE* 

and sometimes three fruits ; the leaves are 
large, downy, oblong, lobed on the borders, with scattered 
spines on the midribs ; flowers large, pale purple, — the 
flower-stem and calyx invested with purple spines ; the fruit 



EGG-PLANT. 601 

is obovate, four or five inches in diameter, six or seven inches 
deep, slightly indented at the apex, and of a fine deep purple 
when well matured, — specimens sometimes occur slightly 
striped or rayed with yellowish-green. 

The American Large Purple, if not the same, is but an 
improved form of this variety. 

A highly ornamental variety, introduced Scarlet-frviit- 
r . ed Egg-plant, 

from Portugal. The plant attains the height Sov. Mag. 

of three feet, Vvdth leaves about six inches long. In general 
appearance, it resembles the Common Egg-plant ; but the 
fruit, which is about the size of a hen's egg, is of a beauti- 
ful scarlet. 

It is rarely if ever used for food, but is principally culti- 
vated for its peculiar, richly colored, and ornamental fruit, 
which makes a fine garnish. 

The variety is late, and comparatively tender. The seeds 
should be started early in a hot-bed, and the plants grown in 
a warm and sheltered situation. 

Fruit milk-white, egg-shaped, varying from "White Egg- 
plant, 
three to five inches in length, and from two 

inches and a half to three inches and a half in diameter. 

It is the earliest, hardiest, and most productive of all vari- 
eties. The plants frequently produce five or six fruits each ; 
but the first formed are generally the largest. 

If sown in the open ground early in May, the plants will 
often perfect a portion of their fruit ; but they are most pro- 
ductive when started in a hot-bed. 

The fruit is sometimes eaten cooked in the manner of the 
Purple varieties, but is less esteemed. 
51 



602 MISCELLANEOUS VEGETABLES. 



MARTYNIA. 

Unicorn Plant. Oray. Martynia proboscidea. 
A hardy, annual plant, with a strong, branching stem two 
feet and a half or three feet high. The leaves are large, 
heart-shaped, entire or undulated, downy, viscous, and of a 
peculiar musk-like odor when bruised or roughly handled ; 
the flowers are large, bell-shaped, somewhat two-lipped, dull 
white, tinged or spotted with yellow and purple, and pro- 
duced in long, leafless racemes, or clusters ; the seed-pods 




The Martynia. 

are green, very downy or hairy, fleshy, oval, an inch and a 
half in their greatest diameter, and taper to a long, compar- 
atively slender, incurved horn, or beak. The fleshy, succu- 
lent character of the pods is of short duration ; they soon 
become fibrous, the elongated beak splits at the point, the 
two parts diverge, the outer green covering falls oflT, and the 
pod becomes black, shrivelled, hard, and woody. The seeds 
are large, black, wrinkled, irregular in form, and retain their 
germinative properties three years. 

Sowing and Cultivation. — The Martynia is of easy culti- 



OIL RADISH. 603 

vation. As the plants are large and spreading, thej should 
be two feet and a half or three feet apart in each direction. 
The seeds may be sown in April or May, in the open ground 
where the plants are to remain, or a few seeds may be sown 
in a hot-bed, and the seedlings afterw^ards transplanted. 

Gathering and Use. — The young pods are the parts of the 
plant used. These are produced in great abundance, and 
should be gathered when about half grown, or while tender 
and succulent ; after the hardening of the flesh they are 
worthless. They are used for pickling, and by many are 
considered superior to the Cucumber, or any other vegetable 
employed for the purpose. 



OIL EADISH. Law. 
Raphaiius sativus. 

A variety of the Common Radish, particularly adapted 
for the production of oil, and distinguished by the name R. 
sativus olifer., or Oil Radish. Its stems are dwarf, from a 
foot and a half to two feet in height, much branched, spread- 
ing, and produce more seed-pods than the Common Radish. 
It is grown rather extensively in China for its oil, from 
whence it has been introduced into and cultivated in some 
parts of Europe ; but it does not appear with any particu- 
lar success, though much has been said and written in its 
favor. 

It seems best suited for southern latitudes, where it may 
be sown in September, and harvested the following May or 
June ; but, in the northern portions of the United States, it 
will be found too tender to withstand the winter, and the seed 
will therefore require to be sown in spring. 

The oil is obtained from the seed, and is considered supe- 
rior to rape-seed oil, but is extracted with greater difficulty. 



604 MISCELLANEOUS VEGETABLES. 

OKRA, OR GUMBO. 

Ocra. Hibiscus esculentus. 

Okra is a half-hardy annual, from Central America. 
Stem simple, sometimes branched at the top, and from two 
to six feet in height, according to the variety ; the leaves 
are large, palmate, deep green ; the flowers are large, five- 
petaled, yellowish on the border, purple at the centre ; the 
seed-pods are angular, or grooved, more or less sharply 
pointed, an inch or an inch and a half in diameter at the 
base, and from four to eight inches in length ; the seeds are 
large, round-kidney-shaped, of a greenish-drab color, black 
or dark brown at the eye, and retain their power of germi- 
nation five years. 

Soil^ Sowing, and Cultivation. — Okra may be raised in 
any common garden soil, and is propagated by seeds sown in 
April or May. The Dwarf varieties may be grown in rows 
two feet apart, and a foot from each other in the rows ; but 
the taller sorts require a space of at least three feet between 
the rows, and nearly two feet from plant to plant in the rows. 
Keep the soil about the plants loose and open, and, in the 
process of cultivation, earth up the stems slightly, in the 
manner of earthing peas. The pods will be fit for use in 
August and September. 

It requires a long, warm season, and is most productive 
when started in a hot-bed, and grown in a warm, sheltered 
situation. 

Use. — The green pods are used while quite young, sliced 
in soups and similar dishes, to which they impart a thick, 
viscous, or gummy consistency. Thus served, they are es- 
teemed not only healthful, but very nutritious. 

The ripe seeds, roasted and ground, furnish a palatable 
substitute for coffee. 



OKRA, OR GUMBO. 605 

Varieties. — 

A variety recently introduced by Mr. Eobert Buist's 

-^ -^ *' Dwarf Okra. 

Buist, of Philadelphia. Height two feet, be- Coimt. Gent. 

ing about half that of the old variety. Its superiority con- 
sists in its greater productiveness, and the little space required 
for its development, while the fruit is of larger size and 
superior quality. It is said to produce pods at every joint. 

Stem two feet and a half high, sometimes Dwarf Okra. 
branched at the top, but generally undivided ; 
leaves large, and, as in all varieties, five-lobed ; flowers yel- 
low, purple at the centre ; pods erect, obtusely pointed, 
nearly as large in diam- 
eter as those of the 
Giant, but generally 
about five inches in 
length. 

It is the earliest of 
the Okras, and the best 
variety for cultivation 
in the Northern and 
Eastern States. 

Between this and the 
Tall, or Griant, there 
are numerous sub-vari- 
eties, the result both of 
cultivation and climate. 

The Tall sorts become dwarfish and earlier if long cultivated 
at the North, and the Dwarfs, on the contrary, increase in 
height, and grow later, if long grown in tropical climates. 

The seeds of all the sorts are similar in size, form, and color. 



The plants of this variety differ slightly, if at Pendent- 

podded, 
all, from those of the Common, or Dwarf Okra. 




51 



606 MISCELLANEOUS VEGETABLES. 

It is principally, if not solely, distinguished by the pendulojus 
or drooping character of its pods, those of all other sorts 
being erect. 

Tall, or Giant Stem five to six feet in height ; pods erect, 
White-podded, sliarply tapering to a point, eight to ten inches 
in length, and about an inch and a half in di- 
ameter near the stem, or at the broadest part. 

With the exception of its larger size, it is similar to the 
Dwarf, and, if long cultivated under the influence of short 
and cool seasons, would probably prove identical. 

It yields abundantly, but is best adapted to the climate of 
the Middle and Southern States. 



PEPPER. 

Capsicum. Capsicum annuum. 

Of the Capsicum there are many species, both annual and 
perennial, some of the latter being of a shrubby or woody 
character, and from four to six feet in height. As they are 
mostly tropical, and consequently tender, none but the annual 
species can be successfully grown in open culture in the Mid- 
dle States or New England. 

The Capsicum annuum, or Common Garden-pepper, is a 
native of India. The stalks vary in height from a foot to 
nearly three feet ; the flowers are generally white or purple ; 
the pods differ in a remarkable degree in size, form, color, 
and acridness ; the seeds are yellow, nearly circular, flattened, 
and, like the flesh or rind of the fruit, remarkable for their 
intense piquancy. Nearly forty-five hundred are contained in 
an ounce, and their vitality is retained five years. 

Propagation and Cultivation. — The plants are always 
propagated from seeids. Early in April sow in a hot-bed, in 



PEPPER. 607 

shallow drills six inches apart, and transplant to the open 
ground when summer weather has commenced. The plants 
should be set in warm, mellow soil, in rows sixteen inches 
apart, and about the same distance apart in the rows ; or, in 
ordinary seasons, the following simple method may be adopt- 
ed for a small garden, and will afford an abundant supply of 
peppers for family use : When all danger from frost is past, 
and the soil is warm and settled, sow the seeds in the open 
ground, in drills three fourths of an inch deep, and fourteen 
inches apart ; and, while young, thin out the plants to ten 
inches apart in the rows. Cultivate in the usual manner, and 
the crop will be fit for use early in September. 

Use. — "The pod, or fruit, is much used in pickles, sea- 
sonings, and made dishes, as both the pod and seeds yield a 
warm, acrid oil, the heat of which, being imparted to the 
stomach, promotes digestion, and corrects the flatulency of 
vegetable aliments. The larger and more common sorts are 
raised in great quantities, by market-gardeners in the vicinity 
of populous towns, for the supply of pickle warehouses.'' 

Species and Varieties. — 

Plant two feet and upwards in height, stocky Bell-Pepper. 

Large Bell. 

and branching, the stem and branches often bull-sose. 
stained or clouded with purple ; leaves large, on long stems, 
smaller, smoother, and less sharply 
pointed, than those of the Squash-pep- 
per ; flowers white, sometimes measur- 
ing nearly an inch and a half in diameter. 
The pods, which are remarkably large, 
and often measure nearly four inches 
deep and three inches in diameter, are 
pendent, broadest at the stem, slightly 
tapering, and generally terminate in four 
obtuse, cone-like points. At maturity, the fruit changes to 
brilliant, glossy, coral red. 




608 MISCELLANEOUS VEGETABLES. 

The Bell-pepper is early, sweet and pleasant to the taste, 
and much less acrid or pungent than most of the other sorts. 
In many places, it is preferred to the Squash-pepper for pic- 
kling, not only because of its mildness, but for its thick, 
fleshy, and tender rind. 

In open culture, sow in May, in drills sixteen inches apart, 
and thin the plants to twelve inches in the drills. 

In England, they are pickled as follows : The pods are 
plucked while green, slit down on one side, and, after the 
seeds are taken out, immersed in salt and water for twenty- 
four hours, chano^ing the water at the end of the first twelve. 
After soaking the full time, they are laid to drain an hour or 
two, put into bottles or jars, and boiled vinegar, after being 
allowed to cool, poured over them till they are entirely cov- 
ered. The jars are then closely stopped for a few weeks, 
when the pods will be fit for use. In this form, they have 
been pronounced the best and most wholesome of all pickles. 

Bird-Pepper Stem fifteen to eighteen inches high ; leaves 

Vil. 

very small ; flowers white, about two thirds of 
an inch in diameter ; pods erect, sharply conical, an inch and 
three quarters long, about half an inch in diameter, and of a 
brilliant coral-red when ripe. 

The variety is late. If sown in the open grouna, some of 
the pods, if the season be favorable, will be fit for use before 
the plants are destroyed by frost ; but few will be fully per- 
fected unless the plants are started under glass. 

The Bird-pepper is one of the most piquant of all varieties, 
and is less valuable as a green pickle than many milder and 
thicker-fleshed sorts. It is cultivated in rows fourteen inches 
apart, and ten or twelve inches asunder in the rows. If sown 
in the open ground, make the rows the same distance apart, 
and thin the young plants to the same space in the rows. 

The " Cayenne Pepper-pot" of commerce is prepared from 



PEPPER. 609 

Bird-pepper in tlie following manner : " Dry ripe peppers 
Avell in the sun, pack them in earthen or stone pots, mixino- 
common flour between every layer of pods, and put all into 
an oven after the baking of bread, that they may be thor- 
oughly dried ; after which, they must be Avell cleansed from 
the flour, and reduced to a fine powder. To every ounce of 
this add a pound of wheat flour, and as much leaven as is 
sufficient for the quantity intended. After this has been 
properly mixed and "wrought, it should be made into small 
cakes, and baked in the same manner as common cakes of 
the same size ; then cut them into small parts, and bake them 
again, that they may be as dry and hard as biscuit, Avhich, 
being powdered and sifted, is to be kept for use." 

The pods of this variety are quite small, Cayenne 

Pepper, 
cone-shaped, coral-red when ripe, intensely acrid, c. fultkscexs. 

and furnish the Cayenne Pepper of commerce. 

Like the other species of the family, it is of tropical origin, 

and being a perennial, and of a shrubby character, will not 

succeed in open culture at the North. 

Both the green and ripe pods are used as pickles, and also 
for making Chili vinegar, or pepper-sauce, which is done by 
simply putting a handful of the pods in a bottle, afterwards 
filled with the best vinegar, and stopping it closely. In a few 
weeks it will be fit for use. 

The process of preparing Cayenne Pepper is as follows : 
The pods are gathered when fully ripe. " In India, they are 
dried in the sun ; but in cooler climates they should be dried 
on a slow hot-plate, or in a moderately heated oven : they 
are then pulverized, and sifted through a fine sieve, mixed 
with salt, and, when dried, put into close, corked bottles, for 
the purpose of excluding the air. This article is subject to 
great adulteration, flour being often mixed Avitli it, and, still 
Avorse, red lead, wliich is much of the same color, and greatly 
increases the Avei^jht. 



610 MISCELLANEOUS VEGETABLES. 

" A better method is to dry the pods in a slow oven, split 
them open, extract the seeds, and then pulverize them (the 
pods) to a fine powder, sifting the powder through a thin 
muslin sieve, and pulverizing the parts that do not pass 
through, and sifting again, until the whole is reduced to the 
finest possible state. Place the powder in air-tight glass 
bottles, but add no salt or other ingredient whatever." — 
McInL 

The pods of either of the long-fruited sorts, or those of 
the Cherry-pepper, prepared as above, will furnish a quality 
of " Cayenne " Pepper greatly superior to that ordinarily sold 
by grocers, or even by apothecaries and druggists. 

The larger and milder kinds, powdered in the same man- 
ner, make a wholesome and pleasant grade of pepper of suf- 
ficient pungency for a majority of palates. 

Cherry-Pep- Stem twelve to fifteen inches high, strong 

per. 
Capsicum cEKAsi- and branching; leaves comparatively small, 

FORME. 

long, narrow, and sharply pointed ; flowers 
white, three fourths of an inch in diameter ; pod, or fruit, 
erect, nearly globular or cherry-form, and, at maturity, of a 

deep, rich, glossy scarlet color. 
It is remarkable for its intense 
piquancy, exceeding in this re- 
spect nearly all the annual va- 
rieties. 

It is not so early as some of 
the larger sorts, but in favor- 
able seasons will perfect a suf- 
ficient portion of its crop in 
the open around, both for seed 

Cherry-pepper. ^ ^ 

and pickling. For the latter 
purpose, the peppers should be plucked while still green, 
put into a common jar or wide-mouthed bottle, and vinegar 




PEPPER. 611 

added to fill the vessel. In a few weeks they will be fit 
for use. 

When in perfection, the plants are very ornamental, the 
glossy, coral-red of the numerous pods presenting a fine con- 
trast with the deep-green foliage surrounding them. 

A variety occurs with larger, more conical and pendent 
pods. The plant is also much larger, and quite distinct in 
its general character. 

This is a variety of the Red Cherry. The Cherry-Pep- 
per, 
plants have the same general habit, require the yellow- 

^ ° FRUITED. 

same treatment, and perfect their fruit at the 
same season. There is little real difference between the 
sorts, with the exception of the color of the fruit, — this 
being clear yellow. 

To preserve either of these varieties for use in the dry 
state, all that is necessary is to cut off the plants close to the 
roots when the fruit is ripe, and hang them, with the fruit 
attached, in any warm and dry situation. They will retain 
their piquancy for years. 

Pods pendent, sharply conical, nearly two Chili Pepper. 

Vil. 
inches in length, half an inch in diameter, of 

a brilliant scarlet when ripe, and exceedingly piquant ; plant 
about eighteen inches high ; leaves numerous, of small size, 
and sharply pointed'; flowers white, nearly three fourths of 
an inch in diameter. 

Sow in a hot-bed in April, and transplant to the open 
ground in May, about fourteen inches apart in each direc- 
tion. Requires a long, warm season. 



Fruit brilliant coral-red, generally pendulous, Long Bed 
sometimes erect, conical, often curved towards 
the end, nearly four inches in length, and from an inch to an 



612 MISCELLANEOUS VEGETABLES. 



inch and a half in diameter ; skin, or flesh, quite 
thin, and exceedingly piquant. 

Stalk about two feet high ; foliage of medium 
size, blistered and wrinkled ; flowers an inch in 
diameter, white. 

The variety yields abundantly, but attains its 
greatest perfection when started in a hot-bed. 
The ripe pods, dried and pulverized as directed 
for Cayenne Pepper, make an excellent substitute 
for that article. 

The plants, with ripe fruit, are very ornamental. 



Long Yel- Pods pendent, long, and tapermg, three to four 

low. Vii. . . , 

mches m length, and about an inch in their great- 
est diameter. At maturity they assume a lively, rich, glossy 
yellow, and the plants are then showy and ornamental. 

Stem two feet and upwards in height, slightly colored with 
purple at the intersection of the branches and insertion of 
the leaf-stems ; leaves of medium size, smaller and paler 
than those of the Long Red ; flowers white, nearly an inch 
in diameter. Like the last named, it is very piquant. It 
is also late, and, to obtain the variety in perfection, the seed 
should be started in a hot-bed in April. 

Purple or Fruit erect, on long stems, bluntly cone- 

Blue Podded. . ° . -^ 

Black Podded, shaped, two iuches aud a llalf in length, and a 

half or three fourths of an inch in diameter at the broadest 
part. Before maturity the skin is green, or reddish-green, 
clouded or stained with black or purplish-brown ; but, when 
ripe, changes to rich, deep, indigo-blue. 

Plant tAvo feet or upwards in height, more erect and less 
branched than other varieties, and much stained with pur- 
ple at the intersection of the branches and at the insertion of 
the leaf-stems ; leaves of medium size, or small, long, and 



PEPPER. 613 

sharply pointed ; leaf-stems long, deep green ; flowers white, 
tipped with purple, about three fourths of an inch in diam- 
eter ; flower-stems long, purple. 

A rare, richly-colored, and beautiful pepper, but not cul- 
tivated, nor of much value as an esculent. For its full per- 
fection, a long, warm season is requisite. The plants should 
be started in a hot-bed in March or April, and transplanted 
in May to the open ground, fifteen inches apart. 

This variety is similar to the Sweet Spanish ; Quince-Pep- 
but the fruit is rather longer, and its season of pimknt cvdoni- 

FOKAIE. Vil. 

maturity is somewhat later. Its flavor is com- 
paratively mild and pleasant ; but, like the Sweet Spanish, 
it is not generally thick fleshed. At maturity, the fruit ^s a 
brilliant coral-red. 



This is but a sub-variety of the common Red Round or 

Large Red 
Cherry-pepper, differing only in its larger size. Cherry-Pep- 

It is quite late, and should be started in a hot-bed. 



Fruit compressed, more or less ribbed, about Squash- 
Pepper, 
two inches and three quarters in diameter, and tomaxo-shaped. 

two inches in depth ; skin smooth and glossy, — when ripe, 

of a brilliant coral-red ; flesh thick, mild, and pleasant to the 

taste, though possessing more piquancy than the Large Bell 

or Sweet Spanish. 

Plant about two feet high, stout, and branching ; leaves 
broad and large ; flowers white, an inch and a quarter in 
diameter ; fruit drooping ; fruit-stem short and thick. 

The Squash-pepper is extensively grown for the market, 
and is most in use in the pickle warehouses of the Eastern 
and Middle States. In field-culture the plants are started in 
hot-beds in April, and, after the beginning of summer weather, 
transplanted to the open ground, fourteen to eighteen inches 
52 



614 MISCELLANEOUS VEGETABLES. 

apart, according to the quality of the soiL The fruit is gen- 
erally sold by weight ; and an acre of land, in a fair state of 
cultivation, will yield about three tons, — a bushel of the 
thick-fleshed sort weighing nearly thirty-two pounds. An 
excellent pickle may be made by preparing the peppers in 
the manner directed for the Bell variety. 

As grown by different market-men and gardeners, there are 
several sub-varieties of the Squash-pepper, differing both in 
form and in the thickness of the flesh ; the latter quality, 
however, being considered of the greater importance, as the 
thick-fleshed sorts not only yield a greater weight to the acre, 
but are more esteemed for the table. 

The Squash-pepper succeeds well when sown in the open 
ground in May, in drills fourteen inches apart. The plants 
should be ten or twelve inches apart in the rows ; when grown 
too closely, they are liable to draw up, making a weakly, slen- 
der growth, and yield much less than when allowed sufficient 
space for their full development. Low-growing, stocky, and 
branching plants are the most productive. 



Sweet Moun- This variety resembles the Large Bell, if it 
tain Pepper. ... ^ 

is not identical. The Sweet Mountain may be 

somewhat larger ; but, aside from this, there is no percepti- 
ble difference in the varieties. 



Sweet Span- Fruit obtusely conical, often four inches in 
length, and nearly three inches in diameter, — 
brilliant glossy scarlet at maturity ; stem strong and sturdy, 
two feet or more in height ; leaves large, but narrower than 
those of the Large Bell ; flowers white, and of large size, — 
usually an inch and a half in diameter ; fruit sometimes erect, 
but generally drooping. 

Though one of the largest varieties, the Sweet Spanish is 
also one of the earliest. The flesh is sweet, mild, and pleas- 



EHUBARB. 615 

ant, and the variety is much esteemed by those to whom the 
more pungent kinds are objectionable. When prepared in the 
same form, it makes a pickle equally as fine as the Large Bell. 
The Sweet Spanish Pepper succeeds well if sown in the 
open ground in May. Make the rows sixteen inches apart, 
and thin the plants to a foot apart in the rows. 



Fruit similar in form to the Squash-pepper, Yellow 
but of smaller size, erect or pendulous ; orange- Pepper, vu. 

Yellow Tom ATO- 

yellow at maturity. fokmed. 

The variety is later than the last named, much less pro- 
ductive, and, for pickling, is comparatively not worthy of 
cultivation. 



RHUBARB. 

Pie-plant. Rheum sp. et var. 

This is a hardy, perennial plant, cultivated almost exclu- 
sively for its leaf-stalks. Its general character may be de- 
scribed as follows : Root-leaves large, round-heart-shaped, 
deep green, and more or less prominently blistered ; leaf- 
stems large, succulent, furrowed, pale green, often stained or 
finely spotted with red, varying from two to three inches in 
diameter at the broadest part, and from a foot to three feet 
in length. The flower-stalk is put forth in June, and is from 
five to seven feet in height, according to the variety ; the 
flowers are red, or reddish-white, in erect, loose, terminal 
spikes ; the seeds are brown, triangular, membranous at the 
corners, and retain their germinative properties three years. 

Soil and Cultivation. — Rhubarb succeeds best in deep, 
somewhat retentive, soil : the richer its condition, and the 
deeper it is stirred, the better, as it is scarcely possible to 
cultivate too deeply, or to manure too highly. 

It may be propagated by seeds, or by a division of the 



616 MISCELLANEOUS VEGETABLES. 

roots, — the latter being the usual method. When grown 
from seeds, the plants not only differ greatly in size and 
quality, but are much longer in attaining a growth suitable 
for cutting. 

" Whether grown from seed, or increased by a division of 
the roots, a deep, rich soil, trenched to the depth of two or 
even three feet, is required to insure the full development of 
the leaf stalks ; for upon their size, rapidity of growth, and 
consequent tenderness of fibre, much of their merit depends. 
The seed should be sown in April, in drills a foot asunder, 
— thinning the plants, ivhen a few inches high, to nine inches 
apart. In the autumn or spring following, they will be fit for 
transplanting in rows three feet asunder, and the plants set 
three feet apart. If propagated by dividing the roots, it may 
be done either in autumn or spring, the same distance being 
given to the sets that is allowed for seedling plants. As, how- 
ever, some of the varieties grow to a much larger size than 
others, a corresponding distance should be accorded them, 
extending to five feet between the rows, and three feet from 
plant to plant. 

" The plants should be set out singly, and not in threes, as 
is so often done. For the first year, the ground between the 
rows may be cropped with lettuce, turnips, beans, or similar 
low-growing crops ; but, after the second year, the leaves will 
cover the whole space, and require it also for their full devel- 
opment." — llclnt. 

After-culiure. — This consists in keeping the soil well en- 
riched, open, and clear of weeds, and in breaking over the 
flower-stalks, that they may not weaken the roots, and con- 
sequently reduce the size and impair the quality of the leaf- 
stalks. 

Gathering the Crop. — " This is usually done in spring, 
commencing as soon as the stalks have attained a serviceable 
size. No leaves, however, should be plucked the first year, 



RHUBARB. 617 

and only a few of the largest and first formed during the 
second ; and this plucking should not be made too early in 
the season, because, in that case, the plants would be weak- 
ened. From the third year, as long as tha roots or planta- 
tions last, it may be gathered with freedom. A plantation in 
good soil, and not overmuch deprived of its foliage, will last 
from ten to fifteen years. 

" When the leaves are about half expanded, they may be 
plucked for use ; but, when the largest returns are expected 
(as in the case of market-gardens), they should be allowed 
to attain their full size. In removing them, they should be 
pulled off close to the base, and not cut, to prevent an un- 
necessary escape of sap, Avhich, in all succulent plants, flows 
more copiously from a clean cut than from one slightly laqer- 
ated or torn. The foot-stalks should then be separated from 
the leaves, and tied up in bundles of suitable size for mar- 
ket." — Mclnt. 

Rhubarb is sometimes blanched. This may be effected 
without removing the plants, by means of sea-kale pots, or 
by empty casks open at the top, put over the crowns in March. 
It can, however, be more perfectly done by taking up the 
roots, and setting them in some dark place, with a tempera- 
ture of 55° or 60°, where they should be slightly covered 
with soil to prevent them from drying. When so treated, 
they are much more tender, crisp, and delicate than when 
grown exposed to the sun and air ; but the quality is greatly 
impaired, the pulp, though somewhat acid, being generally 
comparatively flavorless. 

Use. — As before remarked, it is cultivated for its leaf- 
stalks, which are used early in the season, as a substitute for 
fruit, in pies, tarts, and similar culinary preparations. When 
fully grown, the expressed juice forms a tolerably palatable 
wine, though, with reference to health, of doubtful proper- 
ties. " As an article of commercial importance in the vege- 
52* 



618 MISCELLANEOUS VEGETABLES. 

table markets, it is of very recent date. In 1810, Mr. Joseph 
Myatts, of Deptford, England, long known for his successful 
culture of this plant, sent his two sons to the borough-market 
with five bunches of Rhubarb stalks, of which they could sell 
but three." It is now disposed of by the ton, and many acres 
in the vicinity of nearly all large towns and cities are devoted 
exclusively to its cultivation. 

Varieties. — These are very numerous, as they are readily 
produced from the seed ; but the number really deserving of 
cultivation is comparatively limited. Old kinds are constantly 
giving place to new, either on account of superior earliness, 
size, productiveness, or quality. The following are the prom- 
inent sorts cultivated : — 

Cahoon. Leaves remarkably large, often broader than 

long, and more rounded than those of most va- 
rieties ; stalk short and thick, — if well grown, measuring 
from twelve to sixteen inches in length, and three inches or 
more in diameter ; skin thick, uniformly green. 

Its remarkable size is its principal recommendation. The 
texture is coarse, the flavor is harsh and strong, and it is 
rarely employed for culinary purposes. 

In some localities, it is cultivated to a limited extent for 
the manufacture of wine, the juice being expressed from the 
stalks, and sugar added in the ratio of three pounds and a 
half to a gallon. This wine, though quite palatable, has lit- 
tle of the fine aroma of that made from the grape, and, if 
not actually deleterious, is much less safe and healthful. Any 
of the other varieties may be used for the same purpose, the 
principal superiority of the Gaboon consisting in its larger 
stalks, and consequently its greater product of juice. 



Downing' s A large variety, nearly of the size of Myatt s 

Colossal. 

Victoria. It is described as being less acid than 

the last named, and of a fine, rich, aromatic flavor. 



RHUBARB. 619 

Stalks of medium size ; recommended by D. Early Prince 

Imperial. 
T. Curtis, Esq., Chairman of the Vegetable 

Committee of the Massachusetts Horticultural Society, as in 
all respects the best flavored of any variety ever tested, and 
commended for general cultivation, as particularly adapted 
to the wants of the family, if not to the wishes of the gar- 
dener, to whom size and productiveness are more than flavor. 
It invariably turns red in cooking, which makes it preferable 
for the table as a sauce. When cooked, it is of the color of 
currant-jelly, and remarkably fine flavored. 

In 1862, it received the first prize of the Massachusetts 
Horticultural Society, as the best for family use. 

' An early sort, well adapted for forcing:. The Elford. 

•^ ' ^ . "= . Thomp. 

stalks are rather slender, covered with a thin buck's rhubarb. 
skin of a bright scarlet color, and their sub- 
stance throughout is of a fine red, which they retain when 
cooked, if not peeled — a process which, owing to the thin- 
ness of the skin, is not considered necessary. Even when 
grown in the dark, the stalks still preserve the crimson tinge. 
It was raised from the seed of Blieum undulatum. 



A new variety, said to equal the Prince Al- Hawke's 

Champagne, 
bert in earliness, and also to be of a deeper and 

finer color, and much more productive. It forces remarkably 

well, is hardy in open culture, and commands the highest 

market prices, both from its great size, and fine, rich color. 



Stalks large, red, and of excellent flavor. Mitchell's 
_ , . ^.^ Royal Albert. 

Early and prolific. Thomp. 



A medium-sized or comparatively small va- Myatt's Lin- 
. nsBus. 

riety, recently mtroduced. " Besides being the luxn^us. 

earliest of all, and remarkably productive as 



620 MISCELLANEOUS VEGETABLES. 

well as high flavored, and possessing little acidity, it has a 
skin so thin, that removing it is liardly necessary ; and its 
pulp, when stewed, has the uniform consistence of baked 
Rhode Island Greenings, and it continues equally crisp and 
tender throughout the summer and early autumn." One of 
the best sorts for a small garden or for family use. 

Myatt's Vic- Leaves large, broader than long, deep green, 
toria. 
vicTOEiA. blistered on the surface, and much waved or 

undulated oq the borders. Leaf-stalks very 
large, varying from two inches and a half to three inches in 
their broadest diameter, and frequently measuring upwards 
of two feet and a lialf in length ; the weight of a well-devel- 
oped stalk, divested of the leaf, is about two pounds. They 
are stained with red at their base, and are often reddish, or 
finely spotted with red, to the nerves of the leaf. 

It has rather a thick skin, is more acid than many other 
varieties, and not particularly high flavored ; but no kind is 
more productive ; and this, in connection with its extraordi- 
nary size, makes it not only the most salable, but one of the 
most profitable, kinds for growing for the market. 

It requires a deep, highly-manured soil ; and the roots 
should be divided and reset once in four or five years. It is 
about a fortnight later than the Linnaeus. 

iSTepal. The leaf-stalks attain an immense size, but 

LE. Thomp. are unfit for use on account of their stronofly 

Kheuu Emodi. ^ •' 

purgative properties ; but the leaves, which are 
frequently a yard in diameter, are useful in covering baskets 
containing vegetables or fruit, and for these the plant is some- 
times cultivated. 



Tobolsk Leaves comparatively small ; leaf-stalks be- 

Rhubarb. 
Early Red To- low mcdium size. Stained with red at the base. 



SUNELOWER. 621 

It is perceptibly less acid than most varieties, and remark- 
able for fineness of texture and delicacy of flavor. 



SUNFLOWER. 

Tall Sunflower. Annual Sunflower. Helianthus annuus. 

Stem from five to eight feet or more in height ; leaves 
heart-shaped, rough, three-nerved ; flowers very large, ter- 
minal, nodding ; the seeds are large, ovoid, angular, or com- 
pressed, nearly black, sometimes striped with white, and 
retain their germinative properties five years. 

The plant is a native of South America. 

This species, which was introduced from Dwarf Sun- 
T-i Try n • • n • . flower. Law. 

Egypt, dmers from the last prmcipally m its n. inuicus. 

more dwarfish habit of growth, but also in be- 
ing less branched. The flowers are much smaller, and gen- 
erally of a lighter color. 

Soil and Cultivation.- — The Sunflower will thrive in almost 
any soil or situation, but succeeds best on land adapted to the 
growth of Indian Corn. It is always grown from seed, which 
should be sown in April, or the beginning of May, in drills 
three feet apart. When the plants are well up, they should 
be thinned to a foot asunder, and afterwards cultivated in the 
usual manner, stirring the ground occasionally, and keeping 
the plants free from Aveeds. The flowers appear in July, 
and the seeds ripen in August and September. The central 
flower is first developed, attains a larger size than any that 
succeed it, and ripens its seeds in advance of those on the 
side branches. The heads of seeds should be cut as they 
successively mature, and spread in a dry, airy situation for 
three or four weeks, when the seeds will become dry and 
bard, and can be easily rubbed or threshed out. 



622 MISCELLANEOUS VEGETABLES. 

Use. — '' The seeds of both species yield an oil little infe- 
rior to that of the Olive for domestic purposes, and which is 
also well adapted for burning. In Portugal, the seeds are 
made into bread, and also into a kind of meal. They are 
also sometimes roasted, and used as a substitute for coffee ; 
but the purpose for which they seem best adapted is the feed- 
ing of domestic fowls, pheasants, and other game. The 
greatest objection to its culture is, that it is a most impover- 
ishing crop, particularly the Large, or Common Tall species." 
— Mclnt. 



TOBACCO. 

Nicotiana, sp. 

All the species and varieties of Tobacco in common culti- 
vation are annuals ; and most, if not all, are natives of this 
continent. " Like other annual plants, it may be grown in 
almost every country and climate, because every country has 
a summer ; and that is the season of life for all annual plants. 
In hot, dry, and short summers, like the northern summers 
of Europe or America, Tobacco-plants will not attain a large 
size, but the Tobacco produced will be of delicate quality and 
good flavor. In long, moist, and not very warm summers, 
the plants will attain a large size, — perhaps as much so as 
in Virginia ; but the Tobacco produced will not have that 
superior flavor, Avhich can only be given by abundance of 
clear sunshine, and free, dry air. By a skilful manufacture, 
and probably by mixing the Tobacco of cold countries with 
that of hot countries, by using different species, and perhaps 
by selecting particular varieties of the different species, the 
defects in flavor arising from climate may, it is likely, be 
greatly remedied." 

The species and varieties are as follow : — 



TOBACCO. 



623 



Leaves oblong, regularly tapering, stemless 
and clasping, eighteen inches to two feet long, 
and from nine to twelve inches in diameter. 
When fully developed, the stem of the plant is 
erect and strong, five feet high, and separates near the top 



Connecticut 
Seed-leaf. 

Peach-leaf. 
Virginia Tobac- 
co. Ntcotiana 
tabacum. 




Connecticut Seed-leaf Tobacco. 



into numerous, somewhat open, spreading branches ; the 
flowers are large, tubular, rose-colored, and quite showy and 
ornamental ; the capsules are ovoid, or somewhat conical, 
and, if well grown, nearly half an inch in their greatest 



624 MISCELLANEOUS VEGETABLES. 

diameter ; the seeds, which are produced in great abundance, 
are quite small, of a brownish color, and retain their germi- 
native properties four years. 

This species is extensively cultivated throughout the Mid- 
dle and Southern States, and also in the milder portions of 
New England. In the State of Connecticut, and on the banks 
of the Connecticut River in Massachusetts, it is a staple 
product ; and in some towns the value of the crop exceeds 
that of Indian Corn, and even that of all the cereals combined. 

Guatemala A variety with white flowers. In other re- 

Tobacco. 

spects, similar to the foregoing. 

Numerous other sorts occur, many of which are local, and 
differ principally, if not solely, in the size or form of the 
leaves. One of the most prominent of these is the Broad- 
leaved, which is considered not only earlier and more pro- 
ductive, but the best for manufacturing. Also the Oronoco, 
Avith somewhat smaller leaves, and the Japan, intermediate 
in size and vigor. 

Propagation. — It is propagated by seeds sown annually. 
Select a warm, rich locality in the garden, spade it thor- 
oughly over, pulverize the surface well, and the last of April, 
or beginning of May, sow the seeds thinly, broadcast ; cover 
with a little fresh mould, and press it well upon them either 
by the hoe or back of the spade. As they are exceedingly 
minute, much care is requisite in sowing, especially that 
they should not be too deeply covered. When the plants 
appear, keep them clear of weeds, and thin them out suffi- 
ciently to allow a free growth. A bed of seedlings nine or 
ten feet square will be sufficient for an acre of land. If pre- 
ferred, the plants may be raised in drills eight inches apart, 
slightly covering the seeds, and pressing the earth firmly over 
them as above directed. When the seedlings are four or five 
inches high, they are ready for transplanting. 



TOBACCO. 625 

Size and Cultivation. — Tobacco requires a warm, rich 
soil, not too dry or wet-; and, though it will succeed well on 
recently turned sward or clover-turf, it gives a greater yield 
on land that has been cultivated the year previous, as it is 
less liable to be infested by Avorms, Avhich sometimes destroy 
the plants in the early stages of their growth. The land 
should be twice ploughed in the spring ; first as soon as the 
frost will permit, and again just previous to setting. Pul- 
verize the surface thoroughly by repeated harrowing and 
rolling, and it will be ready to receive the young plants. 
The time for transplanting is from the 1st to the 20th of 
June, taking advantage of a damp day, or setting them im- 
mediately after a rain. If the ground is not moist at the 
time of transplanting, it wdll be necessary to water the plants 
as they are set. 

" The ground should be marked in straight rows three feet 
apart, and slight hills made on these marks two feet and a 
half apart ; then set the plants, taking care to press the earth 
firmly around the roots. As soon as they are well estab- 
lished, and have commenced growing, run a cultivator or 
horse-hoe between the rows, and follow with the hand-hoe ; 
resetting where the plants are missing. The crop should be 
hoed at least three times, at proper intervals, taking care to 
stir the soil all over. 

" When the plants begin to flower, the flower-stem should 
be broken or cut off, removing also the suckers, if any appear, 
leaving from twelve to sixteen leaves to be matured." 

Harvesting and Curing. — In ordinary seasons, the crop 
will be ready for harvesting about the beginning of Septem- 
ber, and should all be secured by the 20th of the month, or 
before the occurrence of frost. The stalks must be cut at 
the surface of the ground, and exposed long enough to the 
sun to wilt them sufficiently to prevent breaking in handling. 
They should then be suspended in a dry, airy shed or build- 
.53 



626 MISCELLANEOUS VEGETABLES. 

ing, on poles, in such a manner as to keep each plant en- 
tirely separate from the others, to prevent mouldiness, and 
to facilitate the drying by permitting a free circulation of the 
air. Thirty or forty plants may be allowed to each twelve 
feet of pole. The poles may be laid across the beams, about 
sixteen inches apart. 

" When erected for the purpose, the sheds are built of suf- 
ficient height to hang three or four tiers, the beams being 
about four feet apart, up and down. In this way, a building 
forty feet by twenty-two will cure an acre and a half of To- 
bacco. The drying-shed should be provided with several 
doors on either side, for the free admission of air." 

When the stalk is well dried (which is about the last of 
November or beginning of December), select a damp day, 
remove the plants from the poles, strip off the leaves from 
the stalk, and form them into small bunches, or hanks, by 
tying the leaves of two or three plants together, winding a 
leaf about them near the ends of the stems ; then pack down 
while still damp, lapping the tips of the hanks, or bunches, 
on each other, about a third of their length, forming a stack 
with the buts, or ends, of the leaf-stems outward ; cover the 
top of the stack, but leave the ends or outside of the mass 
exposed to the air. In cold weather, or by midwinter, it 
will be ready for market ; for which it is generally packed 
in damp weather, in boxes containing from two to four hun- 
dred pounds. 

A fair average yield per acre is from fourteen to eighteen 
himdred pounds. 

To save Seed. — " Allow a few of the best plants to stand 
without removing the flowering-shoots. In July and August, 
they will have a fine appearance, and, if the season be favor- 
able, each plant will produce as much seed as will sow a 
quarter of an acre by the drill system, or stock half a dozen 
acres by transplanting." A single capsule, or seed-pod, con- 
tains about a thousand seeds. 



TOBACCO. 



627 



Leaves oval, from seven to ten inclies long, 



Green 
Tobacco. 



and six or seven inches broad, produced on tuekish tobac- 

^ CO. NlCOTIANA 



EUSTICA. 



long petioles. Compared with the preceding 
species, they are much smaller, deeper colored, more glossy, 
thicker, and more succulent. When fully grown, the plant 
is of a pyramidal form, and about 
three feet in height. The floAvers 
are numerous, greenish-yellow, tu- 
bular, and nearly entire on the bor- 
ders ; the seed-vessels are ovoid, 
more depressed at the top than those 
of the Connecticut Seed-leaf, and 
much more prolific ; seeds small, 
brownish. 

The Green Tobacco is early, and 
remarkably hardy, but not generally 
considered worthy of cultivation in 
localities where the Connecticut 
Seed-leaf can be successfully grown. 
It is well adapted to the northern 
parts of New England and the 
Canadas, where it will almost in- 
variably yield an abundance of foliage, and perfect its 
seeds. 

"It is very generally cultivated, almost to the exclusion 
of the other species, in the north of Germany, Russia, and 
Sweden, where almost every cottager grows his own Tobacco 
for smoking. It also seems to be the principal sort grown in 
Ireland." 

There are several varieties, all of which have the hardi- 
ness and productiveness common to the species, but are not 
considered remarkably well flavored. 

The plants should be started in spring, and transplanted as 
directed for the Connecticut Seed-leaf ; but, on account of its 




Green Tobacco. 



628 MISCELLANEOUS VEGETABLES. 

smaller size and habit, two feet, or even twenty inches, be- 
tween the plants, will be all the space required. 



TOMATO. 

Love-apple. Solanum lycopersicum. 

The Tomato is a native of South America. It is a half- 
hardy annual, and is said to have been introduced into Eng- 
land as early as 1596. For a long period it was very little 
used, and the peculiar, specific term, lycopersicum^ derived 
from lykos, " Avolf," and persicon^ "a peach" (referring to 
the beautiful but deceptive appearance of the fruit), more 
than intimates the kind of estimation in w^hich it was held. 

It first began to be generally used in Italy, subsequently in 
France, and finally in England. In this country, its culti- 
vation and use may be said to have increased fourfold within 
the last twenty years ; and it is now so universally relished, 
that it is furnished to the table, in one form or another, 
through every season of the year. To a majority of tastes, 
its flavor is not at first particularly agreeable ; but, by those 
accustomed to its use, it is esteemed one of the best, as it 
is also reputed to be one of the most healthful, of all garden 
vegetables. 

When fully grown, the Tomato-plant is from four to seven 
feet and upwards in height or length, with a branching, ir- 
regular, recumbent stem, and dense foliage. The flowers are 
yellow, in branching groups, or clusters ; the fruit is red, 
white, or yellow, and exceedingly variable in size and form ; 
the seeds are lens-shaped, yellowish-white, or pale gray. 
Twenty-one thousand are contained in an ounce, and they 
retain their vitality five years. 

Propagation. — The Tomato is raised from seeds, which 
should be sown in a hot-bed in March, or in the open ground 



TOMATO. 629 

as soon as the frost will permit. As the plants, even in the 
most favorable seasons, seldom perfectly mature their full 
crop, they should be started as early and forwarded as rap- 
idly as possible, whether by hot-bed or open-air culture. If 
the seeds are sown in a hot-bed, the drills should be made 
five inches apart, and half an inch deep. When the plants 
are two inches high, they should be removed to another part 
of the bed, and pricked out four or five inches apart, or re- 
moved into small pots, allowing a single plant to a pot. 
They are sometimes twice transplanted, allowing more space 
or a larger pot at each removal, by which process the plants 
are rendered more sturdy and branching than they become 
by being but once transplanted. 

As early in May as the weather is suitable, the plants may 
be set in the open ground where they are to remain, and 
should be three feet apart in each direction ; or, if against a 
wall or trellis, three feet from plant to plant. Water 
freely at the time of transplanting, shelter from the sun for 
a few days or until they are well established, and cultivate in 
the usual form during summer. 

If sown in the open ground, select a sheltered situation, 
pulverize the soil finely, and sow a few seeds in drills, as 
directed for the hot-bed. This may be done in November 
(just before the closlng-np of the ground), or the last of 
March, or first of April. In May, when the plants are three 
or four inches high, transplant to where they are to remain, 
as before directed. 

In gardens where Tomatoes have been cultivated, young 
plants often spring up abundantly from the seeds of the 
decayed fruit of the preceding season. These, if trans- 
planted, will succeed as well, and frequently produce fruit as 
early, as plants from the hot-bed or nursery-bed. 

Sufficient plants for the garden of a small family may be 
started with little trouble by sowing a few seeds in a garden- 
53* 



630 



MISCELLANEOUS VEGETABLES. 



pan or large flower-pot, and placing it in a sunny window of 
the sitting-room or kitchen. If the seed is sown in this man- 
ner about the middle or 20th of March, the plants will be of 
good size for setting by the time the weather will be suitable 
for their removal. 

Forcing the Crop. — "The ripening of the fruit may be 
hastened by setting the plants against a south wall or close 
fence. As the plants increase in size, they must be nailed 
or otherwise attached to the wall or fence, and, if the weather 
be dry, liberally watered. When the two first trusses of 
bloom have expanded over each shoot, the shoot should be 

stopped by pinching off 
the portion which is 
beyond the leaf above 
the second truss, and 
no more lateral shoots 
should be suffered to 
grow ; but the leaves 
must be carefully pre- 
served, especially those 
near the trusses of 
bloom. The number 
of shoots on each plant 
will vary according to 
the strength and vigor 
of the particular plant ; 
but three or four wilL 
be quite enough, leav- 
ing about half a dozen 
trusses of fruit." 

Culture and Train- 
ing. — A convenient, 

Hoop-training of the Tomato. . 

simple, and economical 
support for the plants may be made from three narrow hoops, 




TOMATO. 



631 



— one twelve, another fifteen, and the third eighteen or 
twenty inches in diameter, — and attaching them a foot from 
each other to three stakes about four feet in length, placing 
the lower hoop so that it may be about ten inches from the 
surface of the ground after the stakes are driven. The fig- 
ure on the preceding page illustrates this method of training. 
It secures abundance of light, free access of air, and, in skil- 
ful hands, may be made quite ornamental. 




Trellis-training. 

Or a trellis may be cheaply formed by setting common 
stakes, four feet in length, four feet apart, on a line with the 
plants, and nailing laths, or narrow strips of deal, from stake 
to stake, nine inches apart on the stakes, afterwards attach- 
ing the plants by means of bass, or other soft, fibrous mate- 
rial, to the trellis, in the manner of grape-vines or other 
climbing plants. By either of these methods, the plants not 



632 MISCELLANFOUS VEGETABLES. 

only present a neater appearance, but the ripening of the • 
fruit is facilitated, and the crop much more conveniently 
gathered when required for use. 

The French mode of raising tomatoes is as follows : " As 
soon as a cluster of flowers is visible, they top the stem 
down to the cluster, so that the flowers terminate the stem. 
The effect is, that the sap is immediately impelled into the 
two buds next below the cluster, which soon push strongly, 
and produce another cluster of flowers each. When these 
are visible, the branch to %vhich they belong is also topped 
down to their level ; and this is done five times successively. 
By this means, the plants become stout, dwarf bushes, not 
above eighteen inches high. In order to prevent their falling 
over, sticks or strings are stretched horizontally along the 
rows, so as to keep the plants erect. In addition to this, all 
laterals that have no flowers, and, after the fifth topping, all 
laterals whatsoever, are nipped off". In this way, the ripe 
sap is directed into the fruit, which acquires a beauty, size, 
and excellence unattainable by other means." — Gard. Cliron. 

Varieties. — These are quite numerous. Some are merely 
nominal, many are variable or quite obscure, and a few ap- 
pear to be distinct, and, in a degree, permanent. The prin- 
cipal are as follow : — 

Apple-Toma- Fruit somewhat flattened, inclining to globu- 

to. 
Apple-shaped, lar, dcprcsscd about the stcm, but smooth and 

regular in its general outline. The size 

is quite variable ; but, if well grown, 

the average diameter is about two inches 

and a half, and the depth two inches. 

Skin deep, rich crimson ; flesh bright 

pink, or rose-color, — the rind being 

thick and hard, and not readily reduced 

Apple-tomato. 

to a pulp when cooked. 




TOMATO. 633 

The Apple-tomato is early, hardy, productive, keeps well, 
and, for salad and certain forms of cookery, is much esteemed ; 
but it is more liable to be hollow-hearted than any other of 
the large varieties. 

In form, as well as in the thick, tough character of its rind, 
it resembles the Bermuda. 

This is a red or rose-colored, apple-formed Bermuda. 
sort, extensively imported from Bermuda into 
the Middle and Northern States in May and the early sum- 
mer months. 

Like the preceding variety, it varies considerably in size, 
— some specimens measuring little more than an inch in di- 
ameter, while others from the same plant, matured at nearly 
the same season, frequently exceed a diameter of two inches 
and a half. 

It possesses a thick, rather tough rind, which rarely be- 
comes pulpy in the process of cooking, and, besides, is quite 
light and hollow-hearted. In size and form, it somewhat 
resembles the Apple-tomato. When cultivated in New Eng- 
land or the Middle States, it has little merit, either for its 
productiveness or early maturity. 

Fruit quite large, red, often blushed or tinged Fejee. 

with pinkish-crimson, flattened, sometimes ribbed, 
often smooth, well filled to the centre ; flesh pink, or pale 
red, firm, and well flavored ; plant hardy, healthy, and a 
strong grower. 

Seeds received from different reliable sources, and recom- 
mended as being strictly true, produced plants and fruit in no 
respects distinguishable from the Perfected. 



A small, red, pyriform or pear-shaped sort, Fig-Tomato. 

. HepPear- 

measuring from an mch and a quarter to an shaped tomato. 




634 MISCELLANEOUS VEGETABLES. 

inch and a half in length, and nearly an inch in its broadest 
diameter. Flesh pale red, or pink, very solid and compact, 
and generally completely filling the centre of 
the fruit. 

Like the Plum-tomato, it is remarkably uni- 
form in size, and also in shape ; but it is little 
used except for preserving, — other larger va- 
rieties being considered more economical for 
ig-omao. stewing, making catchup, and like purposes. 
The variety is usually employed for making tomato-figs, 
which are thus prepared : — 

"Pour boiling water over the tomatoes, in order to re- 
move the skin ; after which, weigh, and place in a stone jar, 
with as much sugar as tomatoes, and let them stand two 
days ; then pour off the sirup, and boil and skim it till no 
scum rises ; pour it over the tomatoes, and let them stand 
two days as before ; then boil, and skim again. After the 
third time, they are fit to dry, if the weather is good ; if not, 
let them stand in the sirup until drying weather. Then place 
them on large earthen plates, or dishes, and put them in the 
sun to dry, which will take about a week ; after which, pack 
them down in small wooden boxes, with fine, white sugar be- 
tween every layer. Tomatoes prepared in this manner will 
keep for years." — Mrs. Eliza Marshy in Hov. 



Giant Toma- An improved variety of the Common Laro:e 

to. Hov. Mag. . . 

Mammoth. Pcd, attaining a much larger size. Fruit com- 
paratively solid, bright red, sometimes smooth, 
but generally ribbed, and often exceedingly irregular ; some 
of the larger specimens seemingly composed of two or more 
united together. The fruit is frequently produced in masses 
or large clusters, which clasp about the stem, and rest so 
closely in the axils of the branches as to admit of being de- 
tached only by the rending asunder of the fruit itself; flesh 
pale pink, and well flavored. 



TOMATO. 635 

Like most of the other varieties, the amount of product is 
in a great degree dependent on soil, culture, and season. 
Under favorable conditions, twenty-five pounds to a plant is 
not an unusual yield. Single specimens of the fruit some- 
times weigh four, and even five or six pounds. 

The Giant Tomato is not early, and, for the garden, per- 
haps not superior to many other kinds ; but for field-culture, 
for market, for making catchup in quantities, or for the use 
of pickle-warehouses, it is recommended as one of the best 
of all the sorts now cultivated. 

This variety, or more properly species, dif- Grape or 

fers essentially in the character of its foliage. Tomato. 

SOLANUM SP. 

and manner of fructification, from the Garden 
Tomato. The leaves are much smoother, thinner in texture, 
and have little of the musky odor peculiar to the Common 
Tomato-plant. The fruit is nearly globular, quite small, 
about half an inch in diameter, of a bright scarlet color, and 
produced in leafless, simple, or compound clusters, six or 
eight inches in length, containing from twenty to sixty ber- 
ries, or tomatoes ; the whole having an appearance not unlike 
a large cluster of currants. 

The plants usually grow about three feet in height or 
length, and, in cultivation, should be treated in all respects 
like those of other varieties. The flowers are yellow, and 
comparatively small. Early. 

Though quite ornamental, it is of little value in domestic 
economy, on account of its diminutive size. 

In size and form this variety difiers little Improved 

Apple 
from the common Apple Tomato. Its superi- Tomato. 

ority consists in its much greater solidity, in 

the absence of the tough rind common to the old variety, and 

in tlie less seedy and much more pulpy character of its flesh. 



636 MISCELLANEOUS VEGETABLES. 

The color also is somewhat deeper, and it ripens nearly two 
weeks earlier. 

The Improved Apple-tomato is remarkable for its uniform 
size and smoothness, and must be classed as being decidedly 
one of the best. Recommended for general cultivation. 

Large Red Fruit sometimes smooth, often irregular. 

Tomato. ^ 

flattened, more or less ribbed ; size large, but 

varied much by soil and cultivation, — well-grown specimens 
are from three to four inches in diameter, two inches and a 

half in depth, and weigh from 
eight to twelve ounces ; skin 
smooth, glossy, and, when ripe, 
of a fine red color ; flesh pale 
red, or rose color, — the interi- 
or of the fruit being compara- 
tively well filled ; flavor good. 
Not earlv, but one of the most 

Large Red Tomato. ^ " 

productive of all the varieties ; 
the plants, when properly treated, producing from twelve to 
fifteen pounds each. 

From the time of the introduction of the Tomato to its 
general use in this country, the Large Red was almost the 
only kind cultivated, or even commonly known. The nu- 
merous excellent sorts now almost everywhere disseminated, 
including the Large Red Oval, Fejee, Seedless, Giant, and 
Lester's Perfected, are but improved sub-varieties, obtained 
from the Common Large Red by cultivation and selection. 

Large Bed A sub-variety of the Large Red. Fruit oval, 

^Tomato. flattened, much less ribbed, more symmetrical, 
and more uniform in size, than the last named ; 
well-grown specimens measure about four inches in one di- 
rection, three inches in the opposite, and two inches in depth ; 




TOMATO. 637 

skin fine, deep-red, smooth, and shining ; flesh paler, the inte- 
rior of the fruit well filled with pulp, and, when cooked, 
yielding a large product in proportion to the bulk. Prolific 
and well flavored, but not early, — ripening at the time of the 
Large Red. 

The variety is exceedingly liable to degenerate, constantly 
tending towards the Large Red, and can only be maintained 
in its purity by exclusive cultivation, and a continued use of 
seeds selected from the fairest, smoothest, best ripened to- 
matoes, having the peculiar oval form by which the variety 
is distinguished. 

Plant, in its general character, not distinguish- Large 

Yellow, 
able from the Large Red. The fruit, also, is 

quite similar in form and size, the principal mark of distinc- 
tion being its color, which is a fine, clear, semi-transparent 
yellow. Flesh yellow, well filling the centre, and perhaps a 
little sweeter or milder than the Red, though generally not 
distinguishable when stewed or otherwise prepared for the 
table. 

The variety is hardy, yields abundantly, and comes to per- 
fection Avith the Large Red. It is, however, not generally 
cultivated, the Red descriptions being more commonly used, 
and consequently better adapted for cultivation for the market. 

Fruit large, comparatively smooth, frequently Mexican. 

of an oval form, bright red, often tinted with 
rose or bright pink ; flesh pink, solid, filling the fruit to the 
centre. 

It is similar to, if not identical with, the Perfected. 

A recently introduced and comparatively dis- Perfected, 
tinct variety. Plant remarkably healthy and rEKFEPTED. 

*' J J PoMO h'Oro 

vigorous, often attaining a height or length of i^'^stkbiano. 
54 



638 MISCELLANEOUS VEGETABLES. 

six or eight feet, and, in strong soil, of more than ten feet ; 
fruit pinkish-red, or rose-red, of large size, comparatively 
smooth and regular, flattened, remarkably solid, and well 
filled to the centre, and, when cooked, yielding a large re- 
turn in proportion to its bulk ; flesh firm, well flavored, with 
comparatively few seeds intermixed. In this last respect, 
not unlike the Seedless. 

When started at the same time, it ripens two weeks after 
the early varieties, and continues to yield in great abundance 
until the plants are destroyed by frost. It is considered one 
of the best sorts for cultivation for the market, and by many 
is preferred to all others for the garden. 

On the authority of a recent writer, the variety has already, 
to some extent, degenerated. Impure seed, or the influence 
of some peculiar locality, may have furnished grounds for the 
statement ; but if the variety is genuine, or unmixed, it will, 
in almost any soil or exposure, commend itself by its hardi- 
ness, solidity, and great productiveness. 

Bed Cherry- A small, red Tomato, nearly spherical, and 
Tomato. . . '. . . 

about half an inch in diameter. The fruit is 

produced in great profusion, in large bunches, or clusters, 
but is comparatively of little value, on account of its small 
size. It is sometimes used as a preserve, and by some es- 
teemed for pickling. 

Bed Plum- Fruit bright-red or scarlet, oval, solid, an inch 

Tomato. * 5 ? 5 

and a quarter or an inch and a half in depth, 

and about an inch in diameter ; flesh pink, or rose-red, mild, 

and well flavored ; seeds comparatively few. 

The variety is remarkable for its symmetry and for its 

uniform size. When ripe, the fruit is not easily distinguished 

from some varieties of scarlet plums. It is hardy, early, and 

yields abundantly ; but the fruit is employed principally for 



TOMATO. • 639 

pickling and preserving, — its small size rendering it of little 
value for stewing or for catchup. 

Mixed with the Yellow, they make a fine garnish, and are 
excellent for salad. 

A small, round, red variety, about an inch in Round Red. 
diameter. It is one of the earliest of all the 
cultivated sorts, but of little value except for pickling or pre- 



Of the size and form of the forearoina;, differ- Round 

ing only in color. 

Very similar to, if not identical with, the Per- Seedless. 

fected. Fruit almost rose-red, solid, and with 
comparatively few seeds. 

This recently introduced variety originated in The Cook's 
-^ ./ o Favorite. 

Burlington County, New Jersey. The plant is 

strong and vigorous, v/ith fine, broad, light green foliage. 
The fruit is of medium size, roundish, or oval, smooth, of a 
rich, deep color and remarkable solidity, — rarely with a 
cavity or hard, unripe parts at the centre. It is a few days 
earlier than the Perfected. The variety is popular in the 
Middle States, where it is said to yield abundantly, and is 
extensively grown in the vicinity of New York and Philadel- 
phia for marketing. It is also raised to some extent in New 
England, but has proved somewhat less productive than the 
Perfected and other larger-fruited sorts. 



A new variety, raised from seed by Grenier, Tree Tomato. 

*" -^ / Vil. Hov. Mag. 

gardener to M. de Fleurieux, at a place in new upeight. 

° ' ^ ToMATE DE Late. 

France called Chateau de Laye (whence the 
name), and introduced by M. Vilmorin of Paris. 



640 MISCELLA.NEOUS VEGETABLES. 

It is distinct from all others, rising quite erect to the height 
of two feet or upwards, with a stem of remarkable size and 
strength. The branches are not numerous, and comparatively 
short, usually eight or ten inches in length, — thus requiring 
no heading-in ; leaves not abundant, rather curled, much 
wrinkled, very firm, closely placed on the sturdy branches, 
and of a remarkably deep, shining-green color ; fruit bright 
red, of large size, comparatively smooth, and well filled to 
the centre, — in many respects resembling the Perfected, 
thouojh more regular in form. 

From the peculiar, tree-like character of the plants, the 
variety is remarkably well adapted for cultivation in pots ; 
but its late maturity greatly impairs its value as a variety for 
forcing. It is a slow grower, tardy in 'forming and perfecting 
its fruit, and, for ordinary garden culture, cannot be recom- 
mended as being preferable to the Perfected and other earlier 
and much more prolific varieties. It has been described as 
strictly self-supporting ; but, though the fruit is produced in 
a remarkably close and almost clasping manner about the 
sturdy stem and branches, its weight often brings the plants 
to the ground ; and consequently, in exposed situations, it 
will be necessary to provide stakes, or some similar means of 
support ; though the plants never exhibit the rambling, re- 
cumbent character of the Common Tomato. 

"White Plant similar in habit to the Large Red ; fruit 

Tomato. 

large, generally ribbed, often irregular, but 

sometimes comparatively smooth. Its distinguishing charac- 
teristic is its color, which, if the fruit be screened by foliage, 
or if grown in the shade, is almost clear white ; if much ex- 
posed to the sun, it assumes a yellowish tinge, — much paler, 
however, than the Large Yellow. Flesh yellowish, more 
watery than that of the Large Red, and of a somewhat pecu- 
liar flavor, much esteemed by some, and unpalatable to others. 



TOMATO. 641 

The variety is hardy, remarkably productive, as early as 
the Large Red, and equally large and solid ; but its color, 
before and after being cooked, is unattractive ; and it is 
rarely seen in the markets, and seldom cultivated for fam- 
ily use. 

A medium-sized Red variety, generally round, "WMte's Ex- 
tra Early, 
but frequently of an oval form, flattened, some- EakltRed. 

EXTKA EaELY. 

times ribbed, but comparatively smooth, and, 
when fully matured, of a deeper color than the later Red 
sorts. Average specimens measure about two inches and a 
half in diameter, and an inch and a half in depth. The 
plants are moderately vigorous, and readily distinguished by 
their peculiar curled and apparently withering foliage. 

Flesh pale red, quite firm, mild, not very seedy, and well 
filling the fruit, which is considerably heavier than the Apple- 
shaped. When cooked, it yields a much greater product, in 
proportion to its size, than the last-named and similar hollow- 
hearted varieties. Productive, and of good quality. 

Planted at the same time with the Common Red varieties, 
it will ripen about two weeks earlier. An excellent sort for 
the garden, and recommended for general cultivation. 

In order to retain this or any other early variety in its 
purity, seed for planting should be saved from the smoothest, 
best-formed, and earliest-ripened fruit. Few of the numer- 
ous kinds now cultivated possess much permanency of char- 
acter, and rapidly degenerate if raised from seed taken from 
the scattered, irregular, and comparatively immature tomatoes 
remaining upon the plants at the close of the season. 

A yellow variety of the Red Cherrv-tomato, Yellow Cher- 
/ _ / " ry-Tomato. 

— differing only in color. 

Quite showy, but of little value for culinary purposes. 

54* 



642 



MISCELLANEOUS VEGETABLES. 



Yellow 

Pear-shaped 

Tomato. 

Yello-r^ 
Fig-tomato. 



A sub-variety of the Red Pear-shaped, Avith 
a clear, semi-transparent, yellow skin, and yellow 
flesh. Like the preceding, it is little used except 
for preserving and pickling. 



Yellow A variety of the Red Plum, of the same size 

Plum- '' 

Tomato. and form, and equally symmetrical, — distin- 

guished only by the color of its skin, Avhich is a 
fine, clear, transparent yellow. It is used principally for 
preserving, its small size rendering it comparatively value- 
less for use in any other form. 

When the two varieties are intermixed, the colors present 
a fine contrast, and a basket of the fruit is quite a beautiful 
object. 



INDEX. 



Page 

Agaricus campestris, 567 

comatus, 573 

deliciosus, 573 

exquisitus, 573 

Georgii, 573 

oreades, 574 

personatus, 574 

prunulus, 574 

Alecost, 401 

ALEXA^fDERS, 305 

Perfoliate, 306 

Alisanders 305 

Alkekengi, 580 

Purple, 581 

Scarlet, 581 

Tall, 582 

Alliaceous Plants, 114 

Allium ampeloprasum, .... 116 

" Ascalonicum, 135 

" cepa, 120 

" fistulosum, 137 

" porrum, 116 

" sativum, . 115 

" schoenoprasura, 114 

" scorodoprasum, .... 134 

Allspice, 414 

Amaranthus, 279 

Chinese, . " 279 

Early, 280 

Hantsi Shang-hai, 280 



American Brook-lime, , 
American Garden-bean, 
American Winter-cress, 
Anethum graveolens, . 

Angelica, 

" archangelica, . 



306 
434 
388 
403 
391 
391 

Anise, 392 

Annual Phytolacca, 157 

Anthemis nobilis, 550 



Page 

Apium graveolens, 311 

" petroselinum, 415 

Arrach, 288 

Arachys hypogea, 544 

Aromatic Nigella, 414 

Artemesia abrotanum, ... 564 

" absynthium, .... 5(54 

" dracunculus, .... 385 

" maritimum, .... 565 

" pontica, 565 

Artichoke, 139 

Common, 142 

Dark Red-spined, 142 

Early Purple, 142 

French, 142 

Globe, 142 

Green, 142 

Green Globe, 140-142 

Green Provence, 142 

Laon, 143 

Large Flat Brittany, 143 

Large Round-headed, .... 142 

Purple, 142 

Purple Globe, 142 

Purplish-red, . ■. 143 

asparaginous plants, .... 130 

Asparagus, 143 

Battersea, 149 

Deptford, 149 

Dutch, 150 

German, 149 

Giant Purple-top, 150 

Gravesend, 149 

Grayson's Giant, 149 

Green-top, 150 

Mortlake, 149 

Reading, 149 

Red-top, 150 

Asparagus officinalis, , . . 143 
(643) 



644 



INDEX. 



Astragalus hamosus 390 

Atuiplex hortensis, 288 

AviLEs Cabbage, 2C5 

Balm, 394 

Balsamita vulgaris, 401 

Barbadoes Gooseberry, ... 580 

Barbarea pr.ecox, 388 

" vulgaris, 388 

Basella alba, 283 

" corclifolla, 284 

" rubra, 284 

Basil,. 395 

Bush, 39G 

Common, 395 

Green Bush, 39G 

Large Sweet, 395 

Lettuce-leaved, 396 

Purple, 396 

Purple Bush, 393 

Bean, American Garden, .... 434 

Dwarf varieties, 434 

Bagnolet, . 435 

Black-eyed China, 436 

Blue Pod, 437 

Canada Yellow, 438 

Canadian, 447 

Chilian, 439 

China, 445 

Crescent-eyed, 439 

Drab Tampico, 440 

Dun-colored, 440 

DAvarf Case-knife, 443 

Dwarf Cimeter, 443 

Dwarf Cranberry, 441 

Dwarf Horticultural, .... 442 

Dwarf Sabre, 443 

Dwarf Soissons, 444 

Dwarf White Cranberry, . . 464 

Dwarf Yellow, 458 

Early China, 445 

Early Mohawk, 449 

Early Rachel, 446 

Early Valentine, 446 

Excelsior, 447 

Fejee, 462 

Golden Cranberry, 447 

Kidney, 464 

Large White Kidney, .... 464 

Long Yellow Six-weeks, . . . 448 

Mohawk, 449 

Negro Long-pod, 450 

Newington Wonder, 451 



Bean, Am. Garden (Continued). 

Nonpareil, 452 

Pea 452 

Pottawottomie, 454 

Red-eyed China, 445 

Red Flageolet, 454 

Red-speckled, 455 

Refugee, 456 

Rice, 457 

Rob-Roy, 457 

Round American Kidney, 438, 447 

Round Yellow, 458 

Round Yellow Six-weeks, . . 458 

Royal Dwarf, 464 

Scarlet Flageolet, 454 

Scarlet Swiss, 460 

Six-weeks, 448 

Solitaire, 459 

Swiss Crimson, 460 

Tampico, 461 

Thousand to One, 456 

Turtle-soup, 461 

Valentine, 446 

Variegated Dwarf Prague, . . 442 

Victoria, 461 

White's Early, 462 

White Egg, 464 

White Flageolet 463 

White Kidney, 464 

White Marrow, 464 

White Marrowfat, 464 

Yellow-eyed China, 466 

Yellow Flageolet, 448 

Yellow Six-weeks, 448 

Beans, Running or Pole, .... 466 

Algerian, 471 

Asparagus, 481 

Butter, 471 

California, 467 

Carolina, 488 

Carolina Sewee, 488 

Case-knife, 488 

Cimeter, 478 

Concord, 469 

Corn, 469 

D'Alger, 471 

Green Lima, 485 

Horticultural, 470 

Indian Chief, 471 

Lima, 482 

London Horticultural, .... 470 

Long-podded Dolichos, ... 481 

Marbled Prague, 470 



INDEX. 



645 



Beans, Run. or Pole (Continued). 

Mottled Case-knife, 472 

Mottled Cranberry, 472 

Mottled Lima, 485 

Mottled Prolific, 473 

Mottled Sieva, 489 

Painted Lady-runner, .... 487 

Predhorame, 474 

Princess, 474 

Ked Cranberry, 475 

Ked Orleans, 470 

Rhode Island Butter, .... 477 

Saba, 488 

Sabre, 478 

Scarlet Orleans, 47G 

Scarlet-runner, 485 

Sieva, 488 

Small Lima, 488 

Soissons, 478 

Stringless, 472 

Wax, 471 

West Indian, 4fc8 

White Cranberry, 479 

White-runner, . 487 

Wild-goose, 480 

Yellow Cranberry, 480 

Bean, English, 491 

Bog, 493 

Cluster, 493 

Dark-red, 497 

Putch Long Pod, 493 

Dwarf Fan, 493 

Early Dwarf, ........ 493 

Early Dwarf Crimson-seeded, 494 

Early Long Pod, 49G 

Early Malta, 494 

Early Mazagan, 494 

Evergreen Long Pod, .... 494 

Green China, 495 

Green Genoa, 494 

Green Julienne, 495 

Green Long Pod, 494 

Green Nonpareil, 494 

Green Windsor, 495 

Hang-down Long Pod, . . . 493 

Horse-bean, 495 

Johnson's Wonderful, .... 49G 

Kentish Windsor, 499 

Large Toker, 498 

Lisbon, 496 

Long-podded, 496 

Marshall's Early Dwarf Pro- 
lific, 4% 



Bean, English, {Continued.) 

Mumford, 499 

Purple, 498 

Red-blossomed, 497 

Red Windsor, 497 

Royal Dwarf Cluster, .... 497 

Sandwich, 496 

Scarlet-blossomed, 497 

Scarlet Windsor, 497 

Scotch, 495 

Sword Long Pod, 496 

Taylor's Large Windsor, . . 499 

Toker, 495-498 

Turkey Long Pod, 496 

Vilmoriu's Dwarf Red seeded, 494 

Violet, 498 

White-blossomed Long Pod, 498 

White Broad Windsor, ... 499 

Windsor, 499 

Wrench's Improved Windsor, 499 

Bean, French, 434 

Bean, Kidney, 434 

Beet, 1 

Bark skinned, . 5 

Barrett's New Crimson, ... 5 

Bassano, 6 

Betterave Blanche, 16 

Betterave Globe Rouge, ... 15 

Betterave Jaune Globe, ... 18 

Cattell's Dwarf Blood, . ... 6 

Common Long Blood, .... 11 

Cow-horn Mangel Wurzel, . 7 

Cow horn Scarcity, 7 

Disette Blanche a Collet Verte, 13 

Disette d'AUemagne, .... 9 

Disette Hative, 7 

Dwarf Blood, 10 

Early Blood Turnip-rooted, . 8 

Early Flat Bassano, 6 

Early Half Long Blood, ... 10 

Early Mangel Wurzel, .... 7 

Early Scarcity, 7 

Early Turnip, 8 

Extra Early, 6 

Fine Dwarf Red, 10 

German Red Mangel Wurzel, 9 
German Yellow Mangel Wur- 
zel, 9 

Green Mangel Wurzel, ... 9 

Green-top White Sugar, ... 13 

Half Long Blood, 10 

Improved Long Blood, ... 10 

Jaune d'AUemagne, 9 



646 



INDEX. 



Beet {Continued). 

Jaiine Grosse, 13 

Long Blood, 11 

Long- Red Mangel Wurzel, . 12 
Long Smooth Blood, .... 10 
Long White Green-top Man- 
gel Wurzel, 13 

Long White Mangel Wurzel, 13 

Long Yellow Mangel Wurzel, 13 

Marbled Field, 12 

Oak Bark-skinned, 5 

Olive-shaped Mangel Wurzel, 

Red, 14 

Olive-shaped Mangel Wurzel, 

Yellow, 14 

Orange Globe Mangel Wurzel, 18 

Pine-apple Short-top, .... 14 

Red Castelnaudary, 14 

Red Globe Mangel Wurzel, . 15 

Red Mangel Wurzel, .... 12 

Red Oval Mangel Wurzel, . . 14 

Rouge de Whyte, 17 

Rouge Nain, 10 

Rouge Plate de Bassano, . . G 

Serpent-like, 7 

Sutton's Large Globe Mangel 

Wurzel, 15 

Turnip-rooted Bassano, ... 6 

White Globe Mangel Wurzel, IG 

White Silesian, 16 

White Sugar, IG 

White Turnip-rooted, .... 17 

Whyte's Dark Crimson, ... 17 

Wyatt's Dark Crimson, ... 17 

Yellow Castelnaudary, ... 17 

Yellow Globe Mangel Wurzel, 18 

Yellow Oval Mangel Wurzel, 14 

Yellow Turnip-rooted, .... 19 

Beet, Leaf, 281 

Beet, Sea, 293 

Belle-Isle Cress, 388 

Bene-plant, 548 

Biformed-leaved, 549 

Oval-leaved, 549 

Trifid -leaved, 549 

Beta cicla, 281 

" maritima, 293 

" vulgaris, 1 

Black Cumin, 414 

Black Nightshade, 280 

Black Oyster plant, 88 

Black Salsify, 88 

Blitum Bonus Henricus, ... 303 



Boletus edulis, 575 

" scaber, 575 

Borage, 397 

Blue-flowering, 397 

Red-flowering, 397 

Variegated, 397 

White-flowering, 397 

BORAGO officinalis, 397 

Borecole, or Kale, 222 

Asparagus, 224 

Buda, 224 

Cabbaging, 224 

Canada Dwarf Curled, .... 225 

Caulet de Flanders, 22G 

Cesarean, 224 

Cesarean Cabbage, 224 

Cockscomb, 224 

Cow-cabbage, 224 

Curled Brown, 228 

Curled Proliferous, 224 

Dalmeny Sprouts, 225 

Daubenton's Creeping, . . . 225 

Dwarf Feather, 224 

Dwarf Curled, 225 

Dwarf Curlies, 225 

Dwarf Green Curled 225 

Field Cabbage, 226 

Field Kale, 220 

Flanders, 226 

Green Marrow-stem, .... 226 

Green Scotch, 225 

Imperial Hearting, 224 

Lannilis, 226 

Lannilis Tree-cabbage, .... 226 

Manchester, 224 

Neapolitan, 227 

Neapolitan Curled, 227 

Oak-leaved, 224 

Palm, 227 

Purple, 228 

Red, 228 

Red Marrow-stem, 228 

Red-stalked, 228 

Russian, 224 

Tall Green, 228 

Tall German Greens, .... 228 

Tall Green Curled, 228 

Tall Purple, 228 

Tall Scotch, 228 

Thousand-headed, 228 

Tree-cabbage, 224 

Variegated, 229 

Variegated Canadian, .... 229 



INDEX. 



647 



BORECOLK, or Kale {Continued). 
Variegated Cockscomb, . . . 

"Woburn Perennial, 

Bottle Gourd, 

Brassica campestris, 

campesti'is Ruta-baga, 

eaulo-rapa, 

chinensis, 

eruca, 

napa, 

oleracea, . . . 230, 240, 

olcracea bullata, . . . 

oleracea capitata, . . . 

oleracea sabellica, . . 

prfecox, 

rapa, 97, 

Rrassicaceous Plants, .... 

Broccoli, 

Adam's Early White, .... 
Ambler's Early White, . . . 

Asparagus, 

Autumnal Cape, 

Autumn White, 

Bath White, 

Blue Cape, 

Brimstone, 

Cauliflower, 

Chappell's Large Cream, . . 
Chappell's New Cream, . . . 
Covent Garden Market, . . . 

Cream-colored, 

Danish, 

Devonshire White, 

Dilliston's Late White, . . . 
Dwarf Brown Close-headed, . 

Dwarf Danish, 

Dwarf Roman, 

Dwarf Swedish, 

Early Branching, 

Early Gem, 

Early Purple, 

Early Purple Cape, 

Early Purple Sprouting, . . . 

Early Sprouting, 

Early White, 234, 

Early White Cornish, .... 

Edinburgh Sulphur, 

Elletson's Gigantic Late 

White, 

Elletson's Mammoth, .... 

Fine Early White, 

Fine Late Sulphur, 

Frogmore Protecting, .... 



Broccoli (Continued). 

Gem, 236 

Gillespie's, 235 

Gill's Yarmouth White, ... 23S 

Grange's Cauliflower, .... 239 

Grange's Early Cape, .... 237 

Grange's Early Cauliflower, . 235 

Grange's Early White, . . . 235 

Green Cape, 235 

Green Close-headed Winter, . 23G 

Hammond s White Cape, . . 236 

Hampton Court, 236 

Hopwood's Early White, . . 235 

Howden's Superb Purple, . . 237 

Imperial Early White, ... 238 

Invisible, 235 

Invisible Late White, .... 236 

Italian Purple, 237 

Italian Sprouting, 234 

Kent's Late White, 236 

Kidderminster, 236 

Knight's Protecting, .... 236 

Lake's Gem, 236 

Late Brimstone, 239 

Late Danish, 233 

Late Dwarf Purple, 237 

Late Green, 233, 236 

Late Willcove, 239 

Mailer's Hardy Cape, .... 236 

Maher's New Dwarf, .... 237 

Marshall's Early White, . . 235 

Miller's Dwarf, 237 

Miller's Late White, 237 

Mitchell's Ne Plus Ultra, . . 237 

Mitchinson's Early White, . 237 

Mitchinson's Penzance, . . . 237 

Naples White, 238 

Neapolitan White, 238 

North's Early Purple, .... 234 

Portsmouth, 237 

Purple Cape, 237 

Purple Silesian, 237 

Reading Giant, 238 

Siberian, 233, 236 

Snow's Spring White 238 

Snow's Superb White Winter, 238 

Southampton, 237 

Sulphur, 239 

Walcheren, 239 

Ward's Superb, 239 

Waterloo Late White, .... 236 

White Cape, 239 

Willcove, 239 



648 



INDEX. 



Brook-lime, 306 

American, 306 

Brussels Sprouts, 240 

Dwarf, . 241 

Giant, 241 

Tall, 241 

BucKSHORN Plantain, .... 307 

Burnet, 308 

Hairy-leaved, 309 

Large-seeded, 309 

Smooth-leaved, 30D 

Cabbage, 242 

American Drumhead, .... 249 

American Green Glazed, . . . 249 

Atkins's Matchless, 243 

Barnes's Early, 244 

Barnes's Early Dwarf, . . . 244 

Bergen Drumhead, 244 

Champion of America, . . . 244 

Dwarf Battersea, 245 

Early Battersea, 245 

Early Cornish, 245 

Ecarly Drumhead, 243 

Early Dutch Drumhead, , . . 246 

Early Dutch Twist, 243 

Early Dwarf Battersea, ... 245 

Early Hope, „ . 243 

Early Low Dutch, 246 

Early Nonpareil, 247 

Early Sugar-loaf, 247 

Early Wakefield, 248 

Early York, 248 

East Ham, 248 

Great American, 244 

Green Glazed, 249 

Largo Bergen, 244 

Large Flat Dutch, 252 

Large French Ox-heart, ... 250 

Large German Drumhead, . . 244 

Large Late Drumhead, . . . 249 

Large Ox-heart. 250 

Large York, 250 

Little Pixie, 250 

Marblehead Mammoth Drum- 
head, 251 

Mason, 251 

Paignton, 245 

Penton, 245 

Pentonville, 245 

Pointed-head, 256 

Pomeranian, 252 

Premium Flat Dutch, .... 252 



Cabbage {Continued). 

Quintal, 244 

Shilling's Queen, 253 

Small Ox-heart, 253 

St. Denis, 253 

Stone-mason, 254 

Sutton's Dwarf Comb, ... 254 

Tom Thumb, 250 

Vannack, 255 

Vaugirard, 255 

Waite's New Dwarf, 255 

Winnigstadt, 256 

Cabbage, Red Varieties, .... 256 

Early Blood-red, 256 

Early Dwarf lied, 256 

Large Red Dutch, 257 

Small Red, 256 

Superfine Black, 257 

Utrecht Red, . 257 

Cajanus bicolor, 499 

Calabash, or Common Gourd, . 109 

Bottle Gourd, 109 

Courge Poire a Poudrc, ... 170 

Courge Siphon, 170 

Hercules Club, 170 

Powder-horn, 170 

Siphon, 170 

Calendula officinalis, . . . 410 

Campanula rapunculus, ... 77 

Capsicum annuum, C06 

" frutescens, 609 

" cerasiforme, 610 

Capucine, 374 

Dwarf, 376 

Caraway, 398 

Cardamine pkatensis, .... 332 

Cardoon, 150 

Artichoke-leaved, 154 

Blood-ribbed, 154 

Common, 153 

Lance-leaved, . 154 

Large Purple, 154 

Large Smooth, 153 

Large Spanish, 153 

Large Tours Solid, 154 

Puvls, 154 

Red, 154 

Red-stemmed, 254 

Smooth Large Solid, .... 153 

Tours, 154 

Carolina Potato, 91 

Carrot, 19 

Altrincbam, 21 



INDEX. 



649 



Carrot (Continued). 

Altringham, 21 

Blanche des Yosges, .... 27 

Blood Red, 27 

Common White, 20 

Dutch Horn, 23 

Earliest Short Forcing Horn, 22 

Early Forcing Horn, .... 22 

Early Frame, 22 

Early Half-long Scarlet, ... 23 

Early Horn, 23 

Early Scarlet Horn, 23 

Early Sliort Dutch, 23 

Early Short Scarlet, 22 

Flander's Large Pale Scarlet, 24 

Flander's Pale Red, 24 

Green-top White, 28 

Half-long Red, . 23 

James's Scarlet, ....... 26 

Long Lemon, 25 

Long Orange, 24 

Long Red 26 

Long Red Altringham, ... 21 

Long Red Belgian, 25 

Long Red Brunswick, .... 27 

Long Surrey, 23 

Long White, 26 

Long Yellow, 25 

New Intermediate, 26 

Purple, 27 

Short White, 27 

Studley, 27 

Transparent White, 28 

Yiolette, 27 

White Belgian, 28 

White Belgian Horn, .... 28 

Yellow Belgian, 25 

Yellow Green-top Belgian, . 25 

CARTHAJIUS TINCTORIUS, .... 533 

Carum CARUI 398 

Caterpillar, 309 

Common, 310 

Furrowed, 3!0 

Hairy, 310 

Prickly, 310 

Small, 3:0 

Villous, 310 

Cauliflower, 258 

Early Leyden, 262 

Early London, 200 

Early Paris, . . 260 

Erfurt's Early, 260 

Erfurt's Extra Early, .... 260 

55 



Cauliflower (Continued). 

Fitch's Early London, .... 260 

Frograore Early Forcing, . . 200 

Large Asiatic, 260 

Legge's Walcheren Broccoli, 262 

Le Normand, . 261 

London Particular, 200 

Mitchell's Hardy Early, . . . 261 

Xew Erfurt, 201 

Dwarf Mammoth, 261 

Stadtholder, , . . 201 

Waite's Alma, 231 

Walcheren, 232 

Wellington, 202 

Celeriac, 319 

Curled-leaved, 321 

Early Erfurt, 321 

Celery, 311 

Boston Market, 315 

Cole's Superb Red, 315 

Cole's Superb White, .... 316 

Dwarf Curled White, .... 316 

Early Dwarf Solid White, . . 316 

Fine White Solid, 319 

Giant Patagonian 316 

Giant White, 318 

Italian, 316 

Laing's Improved Mammoth 

Red 317 

Large Upright, 316 

Lion's Paw, 319 

Manchester Red, 317 

Manchester Red Giant, . . . 317 

New Large Purple, 317 

New Large Red, 317 

Nutt's Champion White, . . 317 

Prussian, 318 

Red Solid, 317 

Seymour's Superb White 

Solid, 317 

Seymour's White Champion, 318 

Shepherd's Giant Red 318 

Shepherd's Red, 318 

Small Dutch, 318 

Sutton's White Solid, .... 318 

Tours Purple, 317 

Turkey 318 

Turkish Giant Solid, 318 

Wall's White, 319 

White Lion's Paw, 319 

White Solid, 319 

Ch.-erophyllum BUi.Bosrsi, . . 29 

«' cereiolium, . . 321 



650 



INDEX. 



Chamomile, 550 

Common, 550 

Double Flowering, 5jO 

Cha:mpignon, 567 

Chardon, 150 

Chardoon, 150 

Chenopodium qittnoa, 292 

Chervil, 321 

Common, "21 

Curled, 321 

Double -curled, 322 

French, 322 

Frizzled-leaved, 322 

Parsnip, 29 

riain-leaved, .321 

Sweet-scented, 384 

Turnip-rooted, 29^ 

Chiocory, . 322 

Brunswick Large-rooted, . . .325 

Coffee, 324 

Improved, 324 

Improved Variegated, .... 324 

Large-rooted, 324 

Magdebourg Large-rooted, . 325 

Spotted, 324 

Turnip-rooted, 324 

Variegated, 324 

Chickling Vetch, 490 

White-flowered, 491 

Chick-pea, 489 

Red, 490 

White, 490 

Yellow, 490 

Chinese Amaranthus, .... 279 

" Cabbage, 269 

" Potato, .30 

" Spinach, 279 

Chive, 114 

Chufa, 32 

Ciboule, 137 

CiCER ARIETINUM, 489 

Cichorium ENDIVIA, 335 

" intybus, 322 

CiVE, 114 

Clary, 399 

Sage, 399 

Clavaria, 575 

Climbing Nightshade, .... 283 

Cochlearia armoracia, . . . 343 

" officinalis, 3S2 

Cole-seed, 379 

colewort, 262 

Rosette, 263 



collards, 2g2 

Collet, 202 

coltsfoot, 551 

Colza, 380 

Convolvulus batatus, .... 91 

corchorus, z26 

" olitorius, 326 

Coriander, 400 

coriandkum sativujf, 400 

Corn, Garden Varieties, 582 

Adam's Early White, .... 582 

Black Sweet, 583 

Burr's Improved, 583 

Burr's Sweet, 583 

Darling's Early, 584 

Darling's Early Sweet, . . . 584 

Early Dwarf Sugar, 584 

Early Jefferson, 585 

Extra Early Dwarf, 584 

Golden Sweet, 585 

Golden Sugar, 585 

Mexican, 583 

Narraganset, 586 

Old-Colony, 586 

Parching, white kernel, . . . 587 

Parching, yellow, 588 

Pop, 587 

Red-cob Sweet, 588 

Rhode Island Asylum, .... 588 

• Rice, Red Kernel, 589 

" White Kernel, 589 

" Yellow Kernel, .... 590 

Slate Sweet, 583 

Stowell's Evergreen, .... 59t) 

Stowell's Evergreen Sweet, . 590 

Turkey Wheat, 590 

Tuscarora, 590 

Twelve- rowed Sweet, .... 591 

Corn, Field Varieties, 591 

Brown, 595 

Canada Yellow, 591 

Dutton, 592 

Early Canada 591 

Early Dutton, 592 

Hill, 593 

Illinois White, 594 

Illinois Yellow, 594 

Improved King Philip, ... 595 

King Philip, 595 

New England Eight-rowed, . 595 

Old-Colony Premium, .... 593 

Parker, 596 

Smutty White 593 



INDEX. 



651 



Conx, Field Varieties {Continued). 

Southern White, 597 

Southern Yellow, 597 

Webster, 593 

Western White, 594 

Westei-n YelloAv, 594 

White Horse-tooth, 597 

Whitman, 593 

Whitman Improved, .... 593 

Yellow Horse-tooth, 597 

Corn Salad, 327 

Common, 328 

Italian, 329 

Large Eound-leaved, .... 328 

Large Seeded Eound, .... 328 

COSTJIAKY, 401 

Hoary-leaved, 402 

COUA'E TRONCHUDA, 203 

Dwarf, 2G4 

Fringed, 2G5 

Large-ribbed, 2G3 

White-ribbed, 205 

Crambe maritima, 27G 

Cress, or Peppergrass, 329 

Broad-leaved, 330 

Common, 330 

Curled, 330 

Garnishing, 330 

Golden, 331 

Normandy Curled, 331 

Plain-leaved, 330 

CRITH:MUM MARITIMU^r, .... 381 

cru5i3iock, 90 

Cuckoo Flower, 332 

Double Purple Flowering, . . 332 

Double White Flowering, . . 332 

Purple, 332 

White, 332 

Cucumber, 158 

Carter's Champion, 1G2 

Coleshill, 102 

Conqueror of the AYest, ... 102 

CuthilPs Black Spine, .... 162 

Doctor, 162 

Early Cluster, 160 

Early Frame, 161 

Early Green Cluster, .... leo 

Early Long Green Prickly, . 165 

Early Eussian, 161 

Early Short Green Prickly, . 166 

Early White-spined, 167 

Eggleston's Conqueror, ... 162 

Egyptian, 168 



CUCU31BER (Co7itim(ed). 

Extra Long Green Turkey, . 165 

Flanigan's Prize, 103 

Giant of Arnstadt, 163 

Globe, . 168 

Hairy, 168 

Henderson's Number One 

Black-spined, 163 

Hunter's Prolific 163 

Improved Sion House, .... 163 

Irishman, . 163 

Jamaica, 189 

London Long Green, .... 162 

Long Green Prickly, 165 

Long Green Turkey, .... 165 

Long Prickly, 165 

Lord Kenyon's Favorite, . . 163 

Manchester Prize, .... 163, 164 

Napoleon III., 164 

Nepal, 164 

New York Market, 167 

Norman's Stitchworth-park 

Hero, 164 

Old Sion House, 164 

Prize-fighter, 164 

Eifleman, 164 

Eingleader, 164 

Eoman Emperor, 164 

Eound-leaved Egyptian, ... 168 

Serpent, 196 

Short Green, 161 

Short Green Prickly, .... 166 

Short Prickly, 166 

Snake, 193 

Southgate, 165 

Sponge, 188 

Star of the West 165 

Stockwood 165 

Sugden's Aldershott, .... 165 

Underwood's Short Prickly, . 166 

Victory of Bath, 165 

West-Indian, ISO 

White Spanish, 167 

White-spined, 167 

CUCUMIS ACUTANGULUS, .... 188 

anguria, 189 

chate, 168 

flexuosus, 196 

melo, 173 

prophetarum, 168 

sativus, 158 

CUCURBITA AURANTIACA, ... 202 

" citrullus, 182 



652 



INDEX. 



Cucurbit A lagenaria, .... 169 

" maxima, 211 

*' ovifera, 200 

" piliformis, 214 

" pepo, lyo 

" verrucosa, 198 

cucurbitaceous plants, ... 158 

Cultivated Lathykus, .... 490 

Cumin, 402 

CUMINUM CY^riNUM, 402 

Cynaka CAKDUNCULUS, .... 150 

Cynarus SCOLYMUS, 139 

Cyperus esculentus, 32 

Dandelion, 333 

Daucus carota, 19 

Deppe's Oxalis, 38 

Dill, 403 

DiOSCOREA batatas, 30 

dolichos sesquipedalis, ... 481 

Earth Almond, 32 

Earth Nut, 544 

Eatable podded Peas, .... 540 

Eatable-rooted Pea, .... 95 

Edible Cyperus, 32 

Egg-plant, 597 

American Large Purple, . . . 598 

Chinese Long- White, .... 599 

Guadaloupe Striped, 539 

Large Round Purple, .... 600 

Long Purple, 600 

New York Improved, .... 600 

Eound Purple, 600 

Scarlet-fruited, 601 

White, 601 

Egyptian Cucumber, 168 

Egyptian Pea, 489 

Elecampane, 552 

Endive, 335 

Endives, Batavian, 337 

Broad-leaved, 337 

Common Yellow, ...... 337 

Curled, 338 

Large, 338 

Lettuce-leaved, 338 

Small, 339 

White, 338 

Endives, Curled, 339 

Dutch Green Curled, 339 

Early Fine Curled Rouen, . . 341 

Ever-blanched, 342 

Green Curled, 339 



Endives {Continued). 

Green Curled Summer, . . . 340 

Italian Green Curled, .... 340 

Large Green Curled 341 

Long Italian Green, 341 

Picpus Fine Curled, 341 

Ptuffec Curled, 341 

Small Green Curled, 339 

Staghorn, . 341 

Triple-curled IMoss, 342 

White Curled, 342 

Winter Moss, 342 

English Bean, 491 

English Turnip, 97 

Ervum lens, 500 

" monanthos, 502 

Esculent Fungi, 507 

Esculent Roots, i 

Evening Primrose, 33 

Faba vulgaris arvensis, . . 405 

Fedia cornucople, 386 

Fennel, 404 

Bitter, 405 

Common, 405 

Dark Green-leaved, 405 

Florence, . 405 

Italian, 405 

Malta, 406 

Sweet, 406 

Sweet Azori;.n, 405 

Fetticus, 327 

Finochio, 405 

FCENICULUM DULCE, 405 

" officinale, 406 

" vulgare, 405 

Four Spices, 414 

French Bean, 434 

French Spinach, 283 

French Turnip, 78 

Friar's Beard, 324 

Garden Bean, American, . . . 434 

Garden Bean, English, .... 491 

Garden Patience, 291 

Garden Picridium, 376 

Garden Rocket, 330 

Garget, 156 

Garlic, 115 

Common, 115 

Early Pink, 116 

Early Rose, 116 

Great-headed, 116 



INDEX. 



653 



German Eampiox, 33 

Gherkin, ISU 

Globe Cucumber, IGS 

Glycyrri^iza glabra, .... 554 

Golden Samphire, 382 

Good King Henry, 303 

Goosefoot, 292,303 

Gourd, 169 

Green Mint, 428 

Ground Bean, 544 

Ground Cherry, 580 

Purple, 581 

Scarlet, 581 

Tall, 582 

Ground Nut, 544 

Gumbo, 604 

Hairy Cucujiber, 168 

Haricot, 434 

Hedeoma pulegioides, .... 557 

Helianthus annuus, 621 

" Indicus, 621 

" tuberosus, .... 34 

Herb Patience 291 

Hibiscus esculentus, 604 

Hoarhound, 553 

HOOSUNG, 156 

Hop, 154 

Horse-bean, 491 

Horse-radish, 343 

humulus lupulus, 154 

Hyssop, 553 

Blue-flowering, 553 

Common, 553 

Eed -flowering, 554 

White-flowering, 654 

Hyssopus officinalis, .... 553 

Indian Cress, 374 

Inula crithmifolia, 382 

" helenium, 652 

ipomcea batatas, 91 

Jamaica Cucujiber, 189 

Japan Pea, 499 

Japanese Ya3i, 30 

Jerusalem Artichoke, .... 34 

Common White, 35 

Purple-skinned, 35 

Ked-skinned, 35 

Yellow-skinned, 



Kale (see " Borecole ")? 

55* 



222 



KiDNEY'-BEAN, 434 

Kohl Rabi, 265 

Artichoke-leaved, 267 

Cut-leaved, 267 

Early Dwarf White, 267 

Early Purple Vienna, .... 267 

Early White Vienna, .... 268 

Green, 206,268 

Purple, 268 

White, 268 

Lactuca INTYBACEA, 368 

" perennis, 368 

" quercina, 369 

" sativa, ........ 344 

Lamb's Lettuce, 327 

Large-ribbed Borecole, . . . 263 

Large Stinging Nettle, . . . 285 

Lathyrus sativus, 490 

" tuberosus, 95 

Lavender, 407 

Blue-flowering, 408 

Broad-leaved, 408 

Common, 408 

Narrow-leaved Blue-flowering, 408 
Narrow-leaved White-flower- 
ing, ... 408 

Spike, 408 

Lavendula spica, 407 

Leaf-beet, or Swiss Chard, . . 281 

Common, 282 

Curled, 283 

Great White, 283 

Green, 282 

Large-ribbed Curled, .... 283 
Large-ribbed Scarlet Brazil- 
ian, 283 

Large-ribbed Silver, 283 

Large-ribbed Yellow Brazilian, 283 

Eed-stalked, 283 

Sea-kale, 283 

Silver-leaf, 28.3 

Swiss Chard, 283 

Yellow-stalked, 283 

Leek, 116 

Broad Flag, 119 

Common Flag, 118 

Edinburgh Improved, .... 119 

EngUsh Flag, 119 

Large Flag, 119 

Large Rouen, 118 

Little Montague, 119 

London Flag, 119 



654 



INDEX. 



Leek (Contimied). 

Long Flag, 118 

Musselburgh, , , 119 

Proliferous, 119 

Scotch Flag, 119 

Small Early Netherland, . . 120 

Small Summer Brabant, ... 120 

Yellow Poitou, . 120 

Leek-leaved Salsify, .... S5 

Leguminous Plants, 434 

Lentil, 500 

Canada, 54G 

Common, 501 

Green, 501 

Large, 501 

Of Spain, 490- 

One-flowered, 502 

Eed, 502 

Small, 502 

Yellow, 501 

Leontodon taraxacu:m, . . . 333 

Lepidium sativum, 329 

Lettuce, 344 

Lettuces, Cabbage, 348 

American Brown Dutch, . . 302 

Black- seeded Gotte, 350 

Blond Versailles, 359 

Boston Curled, 351 

Brown, 35G 

Brown Batavian, 348 

Brown Dutch Black- seeded, . 348 

Brown Silesian, 348 

Brown Winter, 349 

Button, 359 

Capuchin, 359 

Curled, 351 

Drumhead, 355,351 

Early Cape, 349 

Early Dwarf Dutch, 352 

Early Frame, 352 

Early Simpson, 350 

> Early White Spring, .... 350 

Endiv.e-leaved, 351 

English Endive-like Curled- 
leaved, 351 

Green Ball, 359 

Green Curled, 351 

Green Dutch, 352 

■ Green Winter, 352 

Hammersmith Hardy, .... 352 

Hardy Green Hammersmith, 352 

Hardy Hammersmith, .... 359 

Hardy Winter, 352 



Lettuces (Contimied). 

Ice, 353,355 

Ice Cos, 355 

Imperial Head, 353 

India, 354 

Large Brown, 354 

Large Brown Winter, .... 349 

Large Drumhead, 361 

Large Golden Summer, . . . 361 

Large Gray 354 

Large India, 354 

Large Red, 355 

Large White, 358 

Large Winter, 355 

Madeira, 355 

Malta, 355 

Mammoth, 354 

Marseilles, 348 

Mogul, 354 

Naples, 356 

Neapolitan, 356 

Palatine, 356 

Red-bordered, 360 

Royal, 358 

Royal Cape, 349 

Spanish, , . 361 

Spotted, Black-seeded, .... 357 

Spotted, White-seeded, . . . 357 

Stone Tennis-ball 357 

Sugar, 358, 359 

Summer, 358 

Summer Blond, 358 

Summer Cape, 349 

Swedish, 359 

Tennis-ball, 358 

Turkey, 353,359 

Union, 353 

Versailles, 359 

Victoria, 360 

White, 355 

White Batavian, 361 

White Dutch, 362 

White Gotte, Black-seeded, . 360 

White Gotte, White-seeded, . 360 

White Silesian, 361 

White Stone, 361 

White Tennis-ball, ...... 360 

Yellow-seeded Brown Dutch, 362 

Lettuces, Cos, 362 

Ady's Fine Large, 365 

Aleppo, •. . 366 

Alphange, Black-seeded, . . . 362 

Alphange, White-seeded, . . 363 



INDEX. 



655 



Lettuces, Cos {Continued). 

Artichoke-leaved, 363 

Bath, 364 

Bath Green, 364 

Bearfleld, 364 

Bloody, 366 

Brown, 364 

Endive-leaved, 368 

Florence, Black-seeded, . . . 362 

Florence, White-seeded, . . . 363 

Gray Paris, 364 

Green Paris, 335 

Green Winter, 365 

Kensington, 365 

London White, 368 

Magnum Bonum, 363 

Monstrous Brown, 365 

Oak-leaved, 366, 369 

Perennial, 368 

Eed-spotted, 366 

Red Winter, 366 

Spinach Lettuce, 369 

Spotted, Black-seeded, ... 366 

Spotted, White-seeded, ... 366 

Sutton's Berkshire Brown, . 364 

Sutton's Superb Green, . . . 365 

Sutton's Superb White, . . . 368 

Two-headed, 305 

Waite's White, 367 

Wellington, 365 

White Brunoy, Black-seeded, 367 

White Brunoy, White-seeded, 367 

White Paris, 368 

White-seeded Brown, .... 364 

Wood's improved Bath, . . . 364 

Licorice, 554 

ligusticum levisticum, . . . 409 

Lima Bean, 482 

Green, 4S5 

Lime-plant, 556 

Long-podded Dolichos, ... 481 

Lotus tetragonolobus, ... 547 

LOVAGE, 409 

Love-apple, . . 628 

Lupine, 503 

White, 503 

Yellow, 503 

LUPINUS Albus, 503 

" luteus, 503 

Madras Radish, ,369 

Malapar Nightshade, .... 283 

Large-leaved Chinese, .... 284 



Malabar Nightshade (Con.). 

Red, 284 

White, 283 

Malabar Spinach, 283 

Mallow, Curled-leaved, .... 370 

Malva crispa 370 

Mandrake, 556 

Marigold, 410 

Childing, 411 

Common Orange-flowered, . 411 

Double Lemon-flowering, . . 411 

Double Orange-flowering, . . 411 

Lemon- flowered, 411 

Pot, 410 

Proliferous, 411 

Marjoram, 412 

Common, 412 

Knotted, 412 

Pot, 413 

Sweet, 412 

Winter Sweet, 414 

Marsh Speedwell, 306 

Martynia, 602 

" proboscidea, .... 602 

Marrubium vulgare, 553 

Maw, 558 

May-apple, 555 

Medicago orbicularis, . . . . 383 

Medicinal Plants, 548 

Melissa officinalis, 394 

Melon, 170 

Melon, Musk, 173 

Beechwood, 173 

Black-rock Cantaloupe, . . . 173 

Christiana, 174 

Citron, 174 

Common Musk, 175 

Early Cantaloupe, 175 

Green Citron, 174 

Green-fleshed Citron, .... 174 

Hardy Ridge, 175 

Large-ribbed Netted Musk, . 175 

Munroe's Green Flesh, ... 176 

Nutmeg, 176 

Orange Cantaloupe, 176 

Pine-apple, 176 

Prescott's Cantaloupe, .... 177 

Skillman's Fine-netted, ... 177 

Victory of Bath, 177 

White Japan, 178 

Melon, Persian Varieties, ... 178 

Dampsha, 178 

Daree, 179 



656 



INDEX. 



Melon, Persian Var., {Continued). 

Geree, 

Germek, . 

Green Hoosainee, 

Green Valencia, 

Ispahan, 

Large Germek, 

Melon of Keiseng, 

Melon of Seen, 

Small Germek, 

Striped Hoosainee, 

Sweet Ispahan, 

Melox, Water, 

Apple-seeded, 

Black Spanish, 

Bradford, 

California Pie, 

Carolina, 

Citron, 

Clarendon, 

Dark-speckled, 

Ice-cream, 

Imperial, 

Mountain Sprout, 

Mountain Sweet, 

Odell's Large White, .... 

Orange, 

Pie, 

Kavenscroft, 

Spanish, 

Souter, 

Mentha piperita, 

" viridis, 

Miscellaneous Vegetables, . 
morchella esculenta, .... 
Morel, 

MORELLE, 

Mountain Spinach, 

murciana, 

Mushroom, 

Blewits, 

Blue Hats, 

Common, 

Fairy-ring, 

St. George's, 

Sweet, 

musioielon, 

Mustard, 

Black, 

Brown, 

Cabbage-leaved, 

Chinese, 

Curled, 



Mustard {Continued). 

Cut-leaved, 373 

Pekin, 372 

Red, 370 

White, 373 

Napoleon Pea, or Vetch, ... 546 

Nasturtium, 374 

Dark-flowering, 375 

Small, 376 

Tall, 375 

Variegated, 375 

Nasturtium armoracia, . . . 343 

" officinale, 385 

Nettle, 285 

New Zealand Spinach, ... 286 

NiCOTIANA, 622 

" tabacum, 623 

" rustica, 627 

NiGELLA SATIVA, 414 

Nut Kush, 32 



Oca, 



Blanca, 36 

Colorado, 37 

OCRA, 604 

OCYMUM BASILICUM, 395 

" minimum, 396 

(Enothera biennis, 33 

Oil Radish, 603 

Oily Grain, 548 

Okra 604 

Buist's Dwar;, 605 

Dwarf, 605 

Giant, 606 

Pendent-podded, 605 

Tall, 606 

White-podded,. ....... 606 

Oleraceous Plants, ..... 391 

Onion, 120 

Blood-red, 122 

Brown Deptford, 124 

Brown Portugal, 122 

Brown Spanish, 122 

Brunswick Deep Blood-red, . 127 

Cambrai, 122 

Cambridge, 133 

Cow-horn, 125 

Danvers, 123 

Danvers Yellow, 123 

Deptford, 124 

Dutch, 130 

Dutch Blood-red, 122 



( 



INDEX. 



657 



Onion (Continued). 

Early Lisbon, 132 

Early Red Wethersfield, ... 124 

Early Silver Nocera, ..... 124 

Early Silver-skin, 125 

Early Small Silver Nocera, . 124 

Egyptian, 130 

Essex, 130 

Flanders, 130 

Flat Madeira, 131 

French Blood-red, 122 

Fusiform, 125 

Intermediate Ked Wethers- 
field, 125 

James's Keeping, 125 

James's Long-keeping, ... 125 

Large Globe Tripoli, 126 

Large Red, 126 

Lisbon, 132 

Madeira, 126 

New Deep Blood-red, .... 127 

Oporto, 122 

Pale-red, 127 

Paris Straw-colored, 127 

Pear-shaped, 127 

Potato, 128 

Romain, 126 

Silver-skin, 129 

Silver-skin of New England, . 133 

Spanish, 132 

Strasburg, 130 

St. Thomas 122 

Top, 130 

Tree, 130 

Tripoli, 131 

Two-bladed, 131 

Underground, 128 

Wethersfield Large Red, ... 126 

White Florence, 132 

White Globe, 132 

White Lisbon . 132 

White Nocera, 124 

White Portugal, 129, 132 

White Reading, ....... 133 

White Spanish, 133 

Yellow, 133 

Yellow Globe, 132 

Yellow Strasburg, 130 

OOSUNG, 156 

Oeach, 288 

Dark Green, . 289 

Dark Purple, 289 

Dark Red 290 



Orach (Continued). 

Deep Green, 289 

Green, 289 

Lurid, 289 

Pale Green, 290 

Pale Red 289 

Purple, 289 

Purple-bordered Green, . . . 290 

Red, 290 

Red-stalked Green, 290 

Red-stalked White, 290 

White, 290 

Wliite French Spinach, . . . 290 

Yellow, 290 

Origanum heracleoticum, . . 414 

" marjorana, 412 

" onites, ....... 413 

" vulgai-e 412 

OSMORRHIZA ODORATA, 384 

OXALIS, 36 

" acetocella, 389 

■' erenata, 36 

" Deppei, 38 

" Deppe's 38 

" Red Tuberous rooted, .. 37 

" Tuberous-rooted, ... 36 

" White-rooted, 36 

Oyster PLANT, 85 

Pak-Choi 269 

Palmate- LEAVED Rhubarb, . 561 

Papanjay 188 

PAPAVER S03IN1FERU.^I, .... 558 

Parsley, 415 

Celery, 419 

Celery-leaved, 419 

Common, 417 

Curled, 417 

Dwarf Curled, 417 

Hamburg, 418 

Large-rooted, 418 

Mitchell's Matchless Win- 
ter, 417 

Myatt's Extra F'ine Curled, . 417 

Myatt's Garnishing, 417 

Myatt's Triple-curled, .... 417 

Naples, 419 

Neapolitan, 419 

Plain, 417 

Rendle's Treble Garnishing, . 418 

Sutton's Dwarf Curled, ... 417 

Turnip-rooted, 418 

Usher's Dwarf Curled, ... 417 



658 



INDEX. 



Parsley {Continued). 

Windsor Curled, 417 

rARSLEY-PERT, . 381 

Parsnip, 39 

Common, 42 

Dutch, 42 

Early Short Horn, 42 

Guernsey, 42 

Hollow-crowned, 43 

Hollow-crowned Guernsey, . 43 

Hollow-headed, ....... 43 

Long Jersey, 43 

Long- Smooth, 42 

Long Smooth Dutch, .... 42 

Panais Long, 42 

Panais Kond, 44 

Siam, 43 

The Student, 43 

Swelling, 42 

Sutton's Student, 43 

Turnip-rooted, 44 

Yellow, 43 

Parsnip Chervil, 29 

Pastinaca sativa, 39 

Patience, 291 

Patience Dock, 291 

Pea, 504 

Advancer, 509 

Alliance, 523 

Auvergne, 509 

Batt's Wonder, 510 

Beck's Eclipse, 513 

Beck's Gem, 534, 537 

Beck's Morning-star, .... 539 

Beck's Prize-taker, 510 

Bedman's Imperial, 510 

Bellamy's Early Green Mar- 
row, 511 

Bishop's Early Dwarf, . . . . 511 

Bishop's New Long-podded, . 512 

Black-eyed Marrow, 512 

Blue Cimeter, 513 

Blue Fan 514 

Blue Imperial, 513 

Blue Prussian, . 514 

Blue Sabre, 513 

Blue Spanish Dwarf, 514 

British Queen, 515 

Brompton Hotspur, 517 

Burbridge's Eclipse, 515 

Bush, 537 

Carter's Earliest, 522 



Pea {Continued). 

Carter's Eclipse, 516 

Carter's Victoria, 516 

CedoNuUi, 523 

Champion of England, . . . 524 

Champion of Paris, 518 

Champion of Scotland, ... 519 

Charlton, 516 

Charlton Hotspur, 517 

Climax, 531 

Competitor, 519 

Dantzic, . . . . 519 

Dickson's Early Favorite, . . 520 

Dickson's Favorite, 520 

Dillistone's Early, 520 

Dunnett's First Early, .... 522 

Dwarf Blue Imperial, .... 513 

Dwarf Blue Prussian, .... 514 

Dwarf Fan, 536 

Dwarf Marrow, 521 

Dwarf Marrowfat, 521 

Dwarf Prolific, 534 

Dwarf Sabre, 5!3 

Dwarf White Marrow, ... 521 

Early Charlton, 516 

Early Dan O'Rourke, .... 522 

Early D'ble-blossomed Frame, 522 

Early Dwarf Frame, .... 522 

Early Dwarf Marrowfat, . . 521 

Early Emperor, 539 

Early Frame, 522 

Early Golden Hotspur, ... 523 

Early Hotspur, 5::3 

Early Kent, 533 

Early May, 533 

Early Nicol's Hotspur, . . ■ 517 

Early Prince Albert, .... 533 

Early Railway, 539 

Early Ringwood, 534 

Early Spanish Dwarf, .... 536 

Early Surprise, 525 

Early Warwick, 523 

Early Washington, 523 

Early Wonder, 539 

Erin's Queen, 515 

Essex Champion, 522 

Essex Hotspur, 517 

Eugenie, 523 

Excelsior, 518 

Fairbeard's Champion of Eng- 
land, 524 

Fairbeard's Nonpareil, .... 525 



INDEX. 



659 



Pea (Continued). 

Fairbeard's Surprise, .... 525 

Flack's Imperial, 52(j 

Flack's New Large Victoria, 520 

Flack's Victoria, 52G 

Flack's Victory, 526 

Flander's Hotspur, 517 

Flanagan's Early, ...... 534 

General Wyndham, 526 

Golden Hotspur, .... 517, 523 

Green Prussian, 514 

Groom's Superb, 514 

Hair's Defiance, 515 

Hair's Dwarf Mammoth, . . 527 

Harrison's Glory, 527 

Harrison's Perfection, .... 528 

Hill's Early, 518 

Hovey's Extra Early, .... 518 

Jay's Conqueror, 532 

King of the Marrows, .... 528 
Knight's Dwarf Blue Marrow, 529 
Knight's Dw'f Green Marrow, 529 
Knight's Dwarf Green Wrin- 
kled Marrow, 529 

Knight's Dwarf White Mar- 
row, 529 

Knight's Dwarf White Wrin- 
kled Marrow, 529 

Knight's Tall Blue Marrow, . 529 

Knight's Tall Green Marrow, 529 

Knight's Tall White Marrow, 530 
Knight's Tall White Wrinkled 

Marrow, 530 

Landreth's Extra Early, . . 518 

Large Carolina, 536 

Lincoln Green, 534 

Lord Raglan, 530 

Matchless Marrow, 530 

Master's Hotspur, 517 

Milford Marrow, 531 

Missouri Marrow, 531 

Missouri Marrowfat, .... 531 

Napoleon, 531 

Ne Plus Ultra, 532 

New Sabre, 513 

Noble's Early Green Marrow, 533 

Nonpareil, 539 

Paradise Marrow, 518 

Poor Man's Profit, 534 

Prince Albert, ... ..... 533 

Prize-taker, 510 

Prussian Blue, 514 



Pea (Continued). 

Queen of the Dwarfs, .... 533 

Kace-horse, 523 

Reading Hotspur, .... 517, 523 

Ringwood Marrow, 534 

Rising-sun, 510 

Royal Dwarf, 534 

Sabre, 513 

Sangster's Number One, . . . 522 

Sebastopol, 535 

Shillings Grotto, 535 

Single-blossomed Frame, . . 522 

Spanish Dwarf, 536 

Strawberry, 536 

Stuart's Paradise, 518 

Stubb's Dwarf, 515 

Superfine Early, 523 

Surprise, 525 

Tall Marrowfat, 536 

Tall White Mammoth, ... 515 

Tall White Marrow, 536 

Taylor's Early, •. 537 

Thurston's Reliance, .... 537 

Tom Thumb, 537 

Veitch's Perfection, 538 

Victoria Marrow, 538 

Waite's Dan O'Rourke, ... 522 

Warner's Early Conqueror, . 539 

Warner's Early Emperor, . . 539 

White Cimeter, 509 

White Prussian, . • 534 

White Sabre, 509 

Woodford's Marrow, .... 539 

Peas, Eatable-podded or String, 540 

Australian, 542 

Blue-podded, 542 

Botany Bay, 542 

Broadsword, 542 

Chocolate, 542 

Common Dwarf, 540 

Dwarf Crooked-podded, . . . 540 

Early Dwarf de Grace, . . . 541 

Early Dwarf Dutch, 541 

Giant, 541 

Large Crooked, 542 

Late Dwarf, 543 

Purple-podded, 542 

Red-flowered, 542 

Six-inch Pod, 542 

Tamarind, 543 

White-podded, ....... 543 

Yellow-podded, 543 



660 



INDEX. 



Pea, Tuberous-rooted, 95 

Pea-nut, 544 

African, . 545 

Carolina, 545 

Tennessee, 540 

Wilmington, 545 

Pennyroyal, 557" 

Pepper, 60(5 

Bell, 607 

Bird, 60S 

Black-podded, 612 

Blue-podded, 612 

Bull-nose, 607 

Cayenne, 609 

Cherry, 610 

Cherry Yellow-fruited, ... 611 

Chili, 611 

Large Bell, 607 

Large Ked Cherry, 613 

Long Ked, 611 

Long Yellow, 612 

Burple-podded, 612 

Quince, 613 

Pound, 613 

Squash, 613 

Sweet Mountain, 614 

Sweet Spanish, 614 

Tomato-shaped, 613 

Yellow Squash, . 615 

Yellow Tomato-formed, ... 615 

Peppergrass, 329 

Peppermint, 419 

Perennial Phytolacca, ... 156 

Perennial Spinach, 303 

Persian Melons, 178 

Pe-Tsai, 269 

Physalis edulis, 580 

" pubescens, 582 

Phaseolus lunatus, 482 

" multiflorus, .... 485 

" vulgaris, 434 

Phytolacca decandra, .... 156 

" esculenta, 157 

PiCRIDIUM, 376 

" vulgare, 376 

Pie-plant, 615 

Pigeon Berry, 156 

PiMPINELLA ANISUM, 392 

Pindar Nut, 544 

PiSUM SATIVUM, 504 

" macrocarpura, 540 

Plantago CORONOPUS, .... 307 



Podophyllum peltatum, ... 556 

Poke, 156 

Poppy, 558 

Gray, 559 

Oil, 559 

Opium, 559 

White, 559 

Portugal Borecole, 263 

Portugal Cabbage, 263 

PORTULACA, 377 

" oleracea, 377 

" oleracea, var. aurea, 377 

" sativa, 378 

Potato, 45 

Abington Blue, 66 

Ash-leaved Early, 50 

Ash-leaved Kidney, 50 

Atkinson's Early, 51 

Biscuit, 51 

Black Chenango, 51 

Black Mercer, 51 

Buckeye, 51 

Calico, 52 

California Red, 52 

Carter, 52 

Chenango, 60 

Churchill, 52 

Cow-horn, 62 

Cristy, 53 

Cups, 53 

Danvers Red, 53 

Danvers Seedling, 53 

Davis's Seedling, 53 

Dover, 67 

Dykeman, 54 

Early Blue, 55 

Early Cockney, 55 

Early Dykeman, 54 

Early Manly, 55 

Flour-ball, 65 

Fluke Kidney, 56 

Forty-fold, 56-65 

Garnet Chili, 56 

Gillyflower, 57 

Green-top, 57 

Hill's Early, 57 

Irish Cups, 58 

Jackson White, 58 

Jenny Lind, ......... 59 

Lady's Finger, 59 

Laplander, 64 

Lapstone Kidney, 60 



INDEX. 



661 



Potato {Continued). 

Long Red, 60 

Mercer, 60 

Meshannock, 60 

Mexicaia, 61 

Nichol's Early, 60 

Nova-Scotia Blue, 61 

Old Kidney, 62 

Peach-blow 62 

Pink-eyed, 62 

Poggy, . 62 

Porgee, 62 

Quarry, 63 

Ehode Island Seedling, ... 59 

Piley, 67 

' JRohan, 63 

Ruffort Kidney, 59 

Shaw's Early, 64 

State of Maine, 64 

St. Helena, 64 

Taylor's Forty-fold, 65 

Tolon, 65 

Vermont White, 65 

Veto, 66 

Western Red, 68 

White Chenango, 60 

White Cups, 66 

White Mountain, 66 

Worcester Seedling, 67 

poterium sanguisorba .... 308 

Pot Marigold, 410 

Prickly-fruited Gherkin, . 189 

PUMPKIX, 190 

Canada, 191 

Cheese, 191 

Common Yellow Field, ... 192 

Connecticut Field, 193 

Hard-shell 194 

Long Yellow Field, 193 

Nantucket, 194 

Nigger-head, 194 

Small Sugar, 195 

Striped Field, 194 

Sugar, 195 

Vermont, 191 

Purple Goat's Beard 85 

PURSLAIN, 377 

Common, 377 

Golden, 377 

Green, 378 

Large-leaved Golden, .... 378 

QuiNOA, . 292 

56 



QuiNOA {Continued). 

Black-seeded, 292 

Red-seeded, 293 

White, 292 

White-seeded, 292 

Radish, 67 

Radishes, Spring or Summer, . 69 

Crimson Turnip-rooted, ... 73 

Early Black, 70 

Early Frame, 71 

Early Long Purple, 70 

Early Purple Turnip-rooted, . 70 

Early Scarlet Short-top, ... 71 

Early Scarlet Turnip-rooted, . 70 

Early White Turnip-rooted, . 70 

Gray Olive-shaped, 70 

Gray Summer, 71 

Gray Turnip-rooted, 71 

Long Purple, 71 

Long Salmon, 71 

Long Scarlet, 71 

Long Scarlet Salmon, .... 71 

Long White, 72 

Long White Purple-top, ... 72 

Naples, 72 

New London Particular, ... 72 

Noir Hatif, 70 

Oblong Brown, 73 

Oblong Rose-colored, .... 73 

Olive-shaped Scarlet, .... 73 

Purple Turnip-rooted, .... 73 

Rave Violette Hative, .... 70 

Rond Blanc Hatif, 70 

Rond Rose Hatif, 70 

Round Brown, 71 

Scarlet Turnip-rooted, .... 73 
Small Early Yellow Turnip- 
rooted, 74 

Tortill^e du Mans, 74 

White Crooked, 74 

White Italian, 72 

White Transparent, 72 

White Turnip-rooted, .... 74 

Wood's Frame, 72 

Yellow Summer, 74 

Yellow Turnip-rooted, .... 74 

Radishes, Autumn and Winter, 74 

Autumn White, 76 

Black Spanish, 75 

Blanc d'Augsbourg, 76 

Large Purple Winter, .... 75 

Long Black Winter, 76 



662 



INDEX. 



Radishes (Continued). 

Long-leaved White Chinese, . 76 

Purple Chinese, 76 

Purple Spanish, 75 

Kose-colored Chinese, .... 76 

Scarlet Chinese Winter, ... 76 

Winter White Spanish, ... 76 

EA3IPION, 77 

Rape, 378 

Annual, 379 

Annual Rough-leaved Summer, 378 

Cole-seed, 379 

Colza 380 

Common, 379 

Early, 379 

German, 379 

Smooth-leaved Summer, . . . 379 

Summer, 380 

Turnip, 378 

Wild Navew, 380 

Winter, 379 

Raphanus, 369 

" sativus, 67, 603 

Red Beet, 1 

Red Birdsfoot Trefoil, ... 547 

RHEU3I, 615 

Australe, 620 

Emodi, 620 

Palmatum, 561 

Rhubarb, 615 

Buck's 619 

Cahoon, 618 

Downing's Colossal, 618 

Early Prince Imperial, . . . 619 

Early Red Tobolsk, 620 

Elford, 619 

Hawkes's Champagne, . . . 619 

Linnaeus, 619 

Mitchell's Royal Albert, ... 619 

Myatt's Linnaeus, 619 

Myatt's Victoria, 620 

Nepal, 620 

Tobolsk, 620 

Victoria, 620 

Rocambole, 134 

Rocket, 380 

Garden, 380 

Roquette, 380 

Rosmarinus officinalis, ... 421 

Rosemary, 421 

Common, 422 

Green-leaved, 422 

Gold-striped, 422 



Rosemary {Continued). 

Narrow-leaved, 422 

Silver-striped, 422 

Rue, 562 

Broad-leaved, 562 

Narrow-leaved, 562 



RUiNJ 



EX, 295 

acetosa, 296 

montanus, 298 

nivalis, 296 

291 

298 



patientia, . . 

scutatus, . . 
Russian Turnip, . . 
RuTA-BAGA Turnip, 

RUTA GRAVEOLENS, 



IB, 

7S 

562 



Safflower, 503 

Saffron, 563 

Sage, 423 

Balsamic, 424 

Broad-leaved Green, 424 

Common, 424 

Green-leaved, 425 

Green-top, 425 

Narrow-loaved Green, .... 425 

Purple-top, 424 

Red-leaved, 424 

Red-top, 424 

Sage of Virtue, 425 

Variegated Green-leaved, . . 426 

Variegated Red-leaved, . . . 426 

Salad Plants, 305 

Salsify, 85 

Salvia officinalis, 424 

" sclarea, 399 

Samphire, 381 

Saturjea capitata, 426 

" hortensis, 427 

" montana, 428 

" viminea, 427 

Savory, 426 

Headed, 426 

Shrubby, 427 

Summer, 427 

Winter, 428 

Savoy, • • • • 270 

Savoy Cabbage, 270 

Bloemendaal, 272 

Cape, 272 

Drumhead, 272 

Dwarf Green Curled, .... 276 

Earliest Ulm, 273 

Early Dwarf, 272 



INDEX. 



663 



Savoy Cabbage (Contimced). 

Early Flat Green Curled, . . 2/3 

Early Green, • 272 

Early Long Yellow, 273 

Early Ulm, 273 

Early Yellow, 274 

Feathered-stem, 273 

Golden, 274 

Green Curled, 274 

Green Globe, 274 

Large Green, 274 

Large Late Yellow, ..... 276 

Long-headed, ... ^ ... . 275 

Marcelin, 275 

New Ulm, 273 

Tours, 27G 

White, 27G 

Yellow Curled, 27r3 

SCANDIX ODORATA, 384 

SCARLET-RUNXER BeAN, .... 485 

" Painted-lady, 487 

" White-runner, .... 487 

SCOLYMUS, 87 

SCOLYMUS HiSPAXICUS, .... 87 

SCORPIURUS, 309 

" muricata, 310 

" subvillosa, .... 310 

" sulcata, 310 

" vermiculata," . . . 310 

SCORZONERA, 88 

" Hispanica, .... 88 

Scotch Bean, 495 

Scurvy-grass, 382, 388 

Sea-beet, 293 

English, 294 

Irish, 294 

Sea-fennel, 381 

Sea-kale, 276 

Serpent Cucumber, 196 

Sesamum, 548 

Shallot, 135 

Common, 136 

Jersey, 136 

Large, 137 

Large Alengon, 136 

Long-keeping, 137 

Small, 136 

Shepherd's Purse, , 294 

Sicilian Beet, 281 

SiNAPis alba, 373 

" nigra, 370 

" Pekinensis, 372 

Sisymbrium nasturtium, ... 386 



SlUM SISARUM, 90 

Skinless Peas, 540 

Skirret, 90 

Smallage, 311 

Small Water-cress, 332 

s3iyrnium olusatrum, .... 305 

" perfoliatum, 306 

Snails, 383 

Snail Trefoil, . 383 

Snake Cucumber, 196 

solanum lycopersicu3i, ... 628 

" melongena, 597 

" nigrum, 280 

" tuberosum, 45 

Sorrel, 295 

• Alpine, 296 

Belleville, 297 

Blistered-leaf, 297 

Blistered-leaf Mountain, . . . 299 

Broad-leaved, 297 

Common, 296 

Common Garden, 298 

Fervent's New Large, .... 297 

French, 298 

Green, 298 

Green Mountain. 299 

Mountain, . '. 298 

Roman, , 298 

KoundJeaved, 298 

Sarcelle Blond, 298 

Southernwood, 564 

Spanish Potato, 9i 

Spanish Oyster-plant, .... 87 

Spanish Scolymus, 87 

Spearmint, 428 

Curled-leaved, 429 

Spinacea oleracea, 299 

Spinaceous Plants, 279 

Spinach, 299 

Common Prickly, 303 

Flanders, 301 

Gaudry, 302 

Large Prickly-seeded, .... 302 

Large Winter, 302 

Lettuce-leaved, 302 

Round Dutch, 302 

Kound-leaved, 302 

Sorrel-leaved, 302 

Summer, 302 

White Sorrel-leaved, 303 

Winter, 303 

Yellow Sorrel-leaved, .... 303 

Sponge Cucumber, 188 



664 



INDEX. 



Squash, 197 

Squash, Autumn and Winter Va- 
rieties, 202 

Acorn, 214 

Autumnal Marrow, 202 

Boston Marrow, 202 

Busli Veg-etable Marrow, . . 204 

Canada Crookneck, 204 

Cashew, 205 

Cocoa, 206 

Cocoa-nut, 20G 

Commodore Porter, 215 

Courge de I'Ohio, 202 

Cuckaw, 219 

Cushaw Pumpkin, 205 

Custard, 20? 

Dwarf Vegetable Marrow, . 204 

Egg-shaped, 2C8 

Honolulu, 208 

Hubbard, 209 

Improved Turban, 215 

Italian Vegetable Marrow, . . 210 

Large Yellow Gourd, .... 211 

Mammoth, 211 

Mammoth Pumpkin, .... 211 

Neapolitan, 211 

Patagonian, . . ' 212 

Porter's Valparaiso, 215 

Puritan, 212 

Keeve's, 208 

Stetson's Hybrid, 218 

Succade Gourd, 217 

Sweet Potato, 213 

Turban, 214 

Turk's Cap, 214 

Valparaiso, 215 

Vegetable Marrow, 217 

Wilder, 218 

Winter Crookneck, 219 

Winter Striped Crookneck, . 219 

Yokohama, 221 

Squash, Summer Varieties, ... 198 

Apple, 198 

Bush Summer Warted Crook- 
neck, 198 

Cymbling, 199 

Early Apple, 198 

Early Summer Crookneck, . . 198 

Early White Bush Scalloped, 199 

Early Yellow Bush Scalloped, 199 

Egg, 200 

Green Bush Scalloped, .... 201 



Squash, Summer Varieties (Con.). 
Green Striped Bergen, .... 201 
Large Summer Warted Crook- 
neck, 202 

Orange, 202 

Pattypan, 199 

Variegated Bush Scalloped, . 202 

White Pattypan, 199 

White Summer Scalloped, . . 199 

Yellow Pattypan, 199 

Yellow Summer Scalloped, . 199 
Yellow Summer Warted 

Crookneck, 198 

Star of the Earth, 307 

Strawberry Tomato, 580 

Purple, 581 

Scarlet, 581 

Tall, 582 

St. Peter's Herb, 381 

String-peas, 540 

Succory, 322 

Sugar-peas, 540 

Sunflower, 621 

AnUpUal, 621 

Dwarf, 621 

Tall, 621 

Swede or Rutabaga Turnip, 78 

Ashcroft, 79 

Common Purple-top Yellow, 80 

Drummond's Extra Improved, 80 

Early Stubble, 80 

Green-top White, 81 

Green-top Yellow, 81 

Laing's Improved Purple-top, 81 

Long White French, .... 84 

New Hardy White, 82 

Purple-top White, 82 

Elver's, 82 

Skirving's Improved Purple- 
top, 83 

Skirving's Liverpool, .... 83 

Skirving's Purple-top, .... 83 

Southold, 83 

Sutton's Champion, 83 

Sweet German, 84 

White French, 84 

Sweet Cicely, 384 

Sweet Potato, 91 

American Red, 94 

Kentucky Early Red, .... 93 

Large White, 93 

Nansemond, 93 



INDEX. 



665 



Sweet Fotato (Continued). 

New Orleans Purple, .... 93 

Patate Blanche, 93 

Patate Violette, 93 

Purple-skinned, . 93 

Red Nansemond, 93 

Eed-skinned, 94 

Eose-colored, 94 

Yellow Carolina, 94 

Yellow Nansemond, ..... 93 

Yellow-skinned, 94 

Sweet-scented Chervil, ... 384 

Swiss Chakd, 281 

Tanacetum vulgare, 430 

Tansy, 430 

Curled-leaved, 430 

Double, 430 

Larg-e-leaved, 431 

Variegated, 431 

Tare, 546 

Summer, 547 

White, 546 

Winter, 547 

Tarragon, 385 

Tetragonia expansa, .... 286 

Thlaspi Bursa Pastoris, . . 294 

Thousand-headed Cabbage, . 240 

Thyme, 431 

Broad-leaved, 432 

Common, 431 

Evergreen, 431 

Lemon, 433 

Narrow-leaved, 432 

Variegated, 432 

THY3IUS CITRIODORUS, 433 

" vulgaris, 431 

Tobacco, 622 

Broad-leaved, 624 

Connecticut Seed-leaf, .... 223 

Green, 627 

Guatemala, 624 

Japan, 624 

Oronoco, 624 

Peach-leaf, 623 

Turkish, 627 

Virginian, 623 

Tomato, 628 

Apple, 632 

Apple-shaped, 632 

Bermuda, 633 

Cluster, 635 

56* 



Tomato (Continued). 

Early Red, 641 

Extra Early, 641 

Fejee, 633 

Fig, 633 

Giant, 634 

Grape, 635 

Improved Apple, 635 

Large Red, 636 

Large Red Oval, 636 

Large Yellow, 637 

Lester's Perfected, 637 

Mammoth, 634 

Mexican, 637 

New Upright, 639 

Perfected, 637 

Pomo d'Oro Lesteriano, ... 637 

Red Cherry, a38 

Red Pear-shaped, 633 

Red Plum, 638 

Round Red, 639 

Round Yellow, 639 

Seedless, 639 

The Cook's Favorite, .... 639 

Tomate de Laye, 639 

Tree, 639 

White, 640 

White's Extra Early, .... 641 

Yellow Cherry, 641 

Yellow Fig, 642 

Yellow Pear-shaped, 642 

Yellow Plum, 642 

Tota Bona, 303 

Tragopogon porrifolius, . . 85 

Trauxuda Kale, 263 

Tree Primrose, 33 

Trop^olum, 374 

" majus, 375 

" minus, 376 

" tuberosum, .... 96 

Truffle, 57fi 

Common, 576 

Piedmontese, 578 

Tuber cibarium, 576 

" magnatum, 578 

" melanosporum, 578 

Tuberous-rooted Chickling 

Vetch, 95 

Pea, 95 

Tropgeolum, 96 

Wood-sorrel, 36 

Turkey Rhubarb, 561 



666 



INDEX. 



Turnip, 97 

Altrincham, , 98 

Altringham, 98 

Autumn Stubble, 107 

Border Imperial, 98 

Border Imperial Purple-top 

Yellow, 98 

Chiva's Orange Jelly, .... 98 

Common Field Globe, .... 109 

Cow-horn, 99 

Dale's Hybrid, 99 

Decanter, 102 

Early Dwarf, 107 

Early Flat Dutch, 99 

Early Stone, 110 

Early White Dutch, 99 

Early Yellow Dutch, .... 100 

Finland, 100 

Freneuse, 100 

Golden Ball, 101 

Golden Maltese, 112 

Green Globe, 101 

Green Norfolk, 102 

Green Kound, . 102 

Green Tankard, ....... 102 

Green-top Flat, 102 

Green-top Norfolk, 102 

Green-top White Globe, ... 101 

Green-top Yellow Aberdeen, . 103 

Green-top Yellow Bullock, . 103 

Hungarian Green-top Globe, 101 

Lincolnshire Ked Globe, . . . 103 

Liverpool Yellow, 104 

Long Black, 103 

Long Early White Vertus, . 99 

Long White Clairfontaine, . . 103 

Long White Maltese, .... 103 

Maltese, 112 

Mouse-tail, Ill 

Navet Boule de Neige, .... 108 

Navet Gros d'Alsace, .... Ill 

Petrosowoodsk, 103 

Pomeranian Globe, 104 

Preston, 104 

Purple-top Aberdeen, .... 105 

Purple-top Flat, 104 

Purple-top Strap-leaved, ... 105 

Purple -top Yellow Aberdeen, 105 

Purple-top Yellow Bullock, . 105 

Red Globe, 106 

Red Norfolk, 106 

Bed Round, 106 



Tvn:!fiP (Contwued). 

Red Tankard, 106 

Red-top Flat, 104 

Red Mouse-tail, . ill 

Red-top Norfolk, 106 

Robertson's Golden Stone, . 106 

Round Black, 107 

Six-weeks, 107 

Small Berlin, 108 

Small Long Yellow, 107 

Snow-ball, 108 

Stone Globe, 108 

Tankard, 102 

Teltau, 108 

Teltow, 108 

Waite's Hybrid Eclipse, ... 109 

White Dutch, 99 

White Garden Stone, .... 110 

White Globe, 109 

White Norfolk, 110 

White Round, 110 

White Stone, 110 

White Tankard, Ill 

W^iite-top Flat, Ill 

White-top Strap-leaved, ... Ill 

Yellow Altrincham, 98 

Yellow Dutch, 100 

Yellow Finland, 100 

Yellow Globe, 101 

Yellow Malta, 112 

Yellow Scarisbrick, 112 

Yellow Stone, 112 

Yellow Tankard, 112 

Turnip Cabbage, 265 

Turnip-rooted Celery, ... 319 

Turnip-rooted Chervil, ... 29 

tussilago farfara, 551 

Unicorn Plant, 602 

Urtica dioica, 285 

Valeriana, 327,386 

" cornucopise, .... 386 

" locusta, 327 

Valerianella eriocarpa, . . 329 

Vegetable Oyster 85 

Veronica beccabunga, .... 306 

Vetch, or Tare, 546 

Napoleon Pea, 546 

Summer, 547 

White, 546 

Winter, 547 



INDEX. 



667 



ViCIA FABA, 491 

" sativa, 546 

Water-cress, 386 

Watermelon, 182 

Welsh Onion, 137 

Common, 138 

Early White, 13S 

Red, 138 

White, 138 

West Indian Bean, 488 

West Indian Cress, 372 

West Indian Cucumber, ... 189 

White Beet, 281 

Wild Endive, 322 

Wild Navew, 380 

Wild Spinach, 303 



Winged Pea, 547 

Winter Cherry, 580 

Purple, 581 

Winter Cress, 388 

Common, 388 

Wood-sorrel, 389 

Worms, 390 

Wormwood, 5(54 

Common, . , 564 

Roman, 565 

Sea, 565 

Yellow Rocket, 388 

YSANO, 96 

Zea mays, 582 




J. E. TILTON & CO. S PUBLICATIONS. 



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